(from the Magic of Wheat Cookery Cookbook)
I use this bread recipe to make “Cinnamon Break-aparts.” Instead of forming into loaves, I grab a small piece of the dough, roll in cinnamon-sugar, and place in a greased, round, glass casserole dish, (A cake pan, loaf pan, or any pan on hand could be used.) I continue making little balls of dough and just place them on top of the previous, until all the dough is gone, filling whatever pan I’ve chosen to use. This creates a loaf of cinnamon rolls that you “break apart” to eat. If necessary I fill 2 pans. Bake as directed above. While still warm, I sometimes glaze the top with a mixture of 1 cup powdered sugar and a few drops of milk – just enough to make a runny consistency. I stir with a fork and then, as I wave the fork back and forth above the break, I allow the fork to drip glaze over the Break-aparts. Children love to pull these apart and eat as a snack or dessert with milk.

1 3/4 cup milk (scalded)

2 tsp salt

1/3 cup olive oil

1/3 cup honey

1/2 cup water

2 eggs

2 Tablespoons yeast

6 cups whole wheat flour, approximately

Mill 6 cups of whole wheat. Pour slightly cooled milk in mixing bowl. Add salt, oil, honey, water, eggs and yeast. Add 3 cups of whole wheat flour and blend together. Add 3 more cups of flour or enough to knead at the proper texture in the mixing bowl. Knead 10 minutes.  Cover with kitchen towel and let rise until doubled in bulk. Knead once again with dough hook, just until all the air is out of the dough. Form into loaves and place in a well-oiled bread pan. Let rise again until almost doubled in bulk. Put in a COLD oven and turn the temperature to 350 and bake for 1 hour. These loaves are very tender.