Cinnamon Swirl Spelt Bread

• Bread:
• 1 and 1/4 cup warm water ( 310 ml / 10 1/2 oz )
• 1 envelope of yeast (2 + 1/4 tsp)
• 2 cups wholemeal flour (273g / 9 3/5 oz)
• 2 cups wholemeal spelt flour (273g / 9 3/5 oz)
• 2 tsp salt
• 2 tbsp Natvia
• 3 tbsp coconut oil, melted
• 1 egg
• Egg wash (1 egg beaten with a little water)
• Filling:
• 1/4 cup ( 42g /1 1/2 oz) Natvia
• 2 tbsp ground cinnamon
• 2 tbsp unsweetened apple sauce
• 1/4 cup dried white mulberries (37.5g / 1 1/5 oz)
• 1/4 cup sultanas (45g / 1 1/2 oz)

1. In a small bowl, stir together water and yeast. Set aside for a few minutes to allow the yeast to activate.
2. In the bowl of a standing mixer, whisk together flours, salt and Natvia.
3. When yeast has activated, pour into flour mixture. Add coconut oil and egg.
4. Fit a dough hook to your standing mixer. Allow dough to knead on medium speed for around 10 minutes, or until the dough comes together and is slightly tacky (but not sticky)!
5. Grease a large bowl with coconut oil and place dough inside. Rub the top of dough with a little more coconut oil, then cover with plastic wrap.
6. Place bowl in a warm place (I left my dough in the microwave) and let it rise for 1.5-2 hours, or until dough has doubled in size.
7. Meanwhile, grease a 9x5" loaf pan with coconut oil and set aside. In a small bowl, mix together cinnamon and Natvia.
8. When the dough has risen, dump onto a lightly floured surface and knead for a minute. Using a rolling pin, roll dough out to a long rectangle (around 10" x 20").
9. Smear surface of dough with apple sauce, then sprinkle over cinnamon mixture and dried fruit.
10. At one of the shorter ends, start rolling the dough as tight as possible. Pinch the seam shut with your fingers. Place dough seam side downs into prepared loaf pan.
11. Cover with a clean kitchen towel, and set aside to rise again for 45 mins to an hour, or until the dough has risen above the edges of your pan.
12. While you're waiting for the dough to rise, preheat your oven to 175u0b0C / 347u0b0F. When dough is ready, take egg wash and brush over the top of bread - be very gentle so you don't deflate your beautiful bread!
13. Bake bread for about 40 minutes, or until lightly golden brown. If the bread is browning too quickly, cover with a sheet of aluminium foil - I usually do this for the last 10 minutes.
14. Allow bread to cool completely on a wire rack before slicing, or for at least 30 minutes if you can't resist ;)

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Taken from www.yummly.com/recipe/Cinnamon-Swirl-Spelt-Bread-1062547 (may not work)