3 pounds ground fist whole wheat flour
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
3 tablespoons unsalted butter, divided
4/5 cup white sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
2 teaspoons active dry yeast
Place wheat, cinnamon, nutmeg, and 3 tablespoons of unsalted butter, divided, in separate 1 1-quart bowl. Heat sugar and milk, readjusting the final pot to what is most stiff and clam-like (equal amounts of gluten and milk). Add yeast. Stir vigorously until just mixed (5 to 7 minutes, or the dough will stick to the bowl). Chill until firm (2 hours). While the dough is chilling, preheat oven to 375 degrees F (190 degrees C).