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Here is a recipe for some 'elven bread' from the official D&D cookbook!

Ingredients

Dough

2 packages (1/4 ounce each) active dry yeast
1 1/2 cups whole milk, lukewarm (110°-115°F)
1/2 cup honey
2 eggs, beaten plus 1 egg for egg wash
1/4 cup unsalted butter, melted
2 teaspoons kosher salt
1 cup whole-wheat flour
5 cups all purpose flour, plus more for rolling

Filling

1/2 cup sugar
1 table spoon all-purpose flour
1 tablespoon ground cinnamon

Recipe

to make the dough, in the bowl of a stand mixer fitted with the paddle attachment, dissolve the yeast in 1/4 cup of the lukewarm milk. Add the remeaining 1 1/4 cups milk, the honey, the 2 beaten eggs, the butter, salt, whole-wheat flour and all purpose flour. Mix until well combined. Switch to the dough hook attachment and mix on low speed until the dough is elastic and somewhat sticky, about 8 minutes. Alternatively, you can mix and knead the dough by hand on a work surface for about 15 minutes; it's ok if it feels a little sticky.
Put the dough in a lightly greased large bowl, flipping the dough once to grease the top and bottom. Cover with a clean kitchen towel or plastic wrap and set aside in a warm place to rise until doubled in size, about one hour.
While the dough is rising, make the filling. Combine the sugar, flour, and cinnamon in a small bowl.
In a separate bowl, beat the remaining egg with 1 tablespoon water to make an egg wash.
Generously butter the 2 8 1/2 by 4 1/2 inch loaf pans. Transfer the dough to a floured work surface, divide in half, and roll one piece into a 6 by 20 inch rectangle. Brush the doughwith the egg wash, then evenly sprinkle the cinnamon-sugar filling. Starting with one of the short sides, roll the dough into a log. Repeat with the remaining dough, egg wash and filling. Place the logs, seam side down, in the prepared loaf pans. Cover and set aside in a warm place to rise until the center of the dough has crested about 1 inch over the rim of the pan, 1 1/2 to 2 hours.
Fifteen minutes before the dough is ready to bake, preheat the oven to 400°F th a rack in the middle of the oven.
Bake for 10 minutes, then lower the oven temp to 350°F and bake until the loaves are golden brown and sound hollow when tapped, 25 to 30 minutes. Remove the loaves from the pans and let cool completely on a wire rack before slicing.
Enjoy! It tastes best with some butter :)