For The Loaf:
2 ¼ tsp active dry yeast
300ml (10fl oz) warm water
250g (9oz) plain flour
230g (8oz) wholewheat pastry flour
50g (1 ¾ oz) sugar
1 tbsp olive oil, plus extra
For the bowl and pan
For The Filling:
200g (7oz) sugar
2 tsp ground cinnamon
½ tsp fresh ground nutmeg
60g (2oz) vegan butter
1.For the loaf, preheat the oven to 180°C/Gas mark 4. Lightly grease a loaf pan and set it aside.
2. Mix the active dry yeast into the warm water and set it aside.
3. In a stand mixer fitted with a dough hook, mix together the plain flour, wholewheat pastry flour, sugar, salt, olive oil and yeast mixture. Knead the mixture on medium speed until the dough formed is smooth and well incorporated. It shouldn’t be too sticky, but you may add a few drops of water, as needed, if it does seem too dry.
4. Form the dough into a ball and place it in a large, lightly-greased mixing bowl. Cover the bowl with clingfilm or a clean dish towel and place it somewhere warm to double in size, about 1-2 hours.
5.while the dough rises, you can prepare the cinnamon-sugar filling by whisking together the sugar,
Cinnamon and nutmeg in a small bowl. In a separate small bowl, melt the vegan butter. Set them aside.
6.Once the dough has risen, turn the it onto a lightly floured surface and use a rolling pin to roll the dough out to about 30x50cm (12x20in).
7.Brush the rolled-out dough evenly with the melted butter, and spread the entirety of the cinnamon-sugar mixture over the top. Using a pizza cutter or pastry knife, cut the dough into six long strips, lengthwise.
8. Stack the strips and slice them into six even stacks. Lay the stacks onto their sides in the greased loaf pan. Bake for 35-40 minutes, until golden, pull them from the oven and let them cool before enjoying.