Elven Bread

Ingredients

Dough

• 1 1/4 cups whole milk, warmed to 110°F
• 2 1/4 tsp instant yeast, 1 packet
• 1/4 cup honey
• 1 egg
• 4 Tbsp unsalted butter, melted
• 1 1/2 tsp kosher salt
• 1 cup whole-wheat flour
• 2 1/2 to 3 cups bread flour

Swirl

• 1/3 cup packed brown sugar
• 1 Tbsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 Tbsp melted butter

Finish

• 1 egg beaten with 1 Tbsp water

Instructions

Dough

1. Stir milk, yeast and honey in a stand mixer. Add egg, butter, salt and whole-wheat flour.
2. Add bread flour gradually on low. Knead with the hook 8 to 10 minutes.
3. Cover and rise until doubled, 1 to 1 1/2 hours.

Shape

1. Mix brown sugar, cinnamon and cardamom.
2. Roll to 8 by 18 inches. Brush with butter, sprinkle the swirl, leaving 1 inch bare on one short end.
3. Roll tightly, pinch the seam, set seam down in a greased loaf pan.
4. Rise until it crowns 1 inch above the rim, 45 to 60 minutes.

Bake

1. Heat oven to 350°F. Brush with egg wash.
2. Bake 35 to 40 minutes, to 190°F inside. Tent with foil after 20 minutes if needed.
3. Cool at least 1 hour before slicing.

Tips

Roll tight: a loose roll leaves a gap in the swirl.

Keeps: toasts well for 3 to 4 days; slice and freeze the rest.

Inspired by Hero's Feast