This Greek Sweet Bread Is Traditionally Eaten on New Year's Day in Greece

Preheat oven to 175 F for proofing the dough. Once preheated, turn off. Meanwhile, gather the ingredients. Sift both flours into a large metal bowl. Add salt, nutmeg, and cinnamon to the sifted flours, and whisk to combine. Set aside. Combine warmed milk and 1 tablespoon of the sugar into a separate medium bowl. Sprinkle yeast over top and whisk to dissolve. Add remaining sugar, melted butter, and beaten eggs, whisking to combine. Form a well in the center of the dry ingredients and gently pour in the wet ingredients, gently stirring with a wooden spoon in a circle around the well to form a sticky dough. (This can also be done in a stand mixer fitted with a dough hook attachment, on low speed.) When the dough starts to pull away from the sides of the bowl, transfer it onto a clean surface lightly dusted with flour. (If using a mixer, skip this step.) Knead the dough by hand for at least 10 minutes, or on medium-low speed in the mixer, until the dough becomes smooth and elastic. To prevent it from sticking to the surface or inside of the mixing bowl, add more flour a little at a time, as needed. Form the dough into a ball and transfer to a large metal bowl brushed with melted butter. Turn dough to coat in the melted butter and place seam side down in the bowl. Cover the bowl with a clean kitchen towel and transfer to the warmed oven to proof. (Note: if the oven seems too hot, leave the oven door partially open for the first 20 to 30 minutes of proofing.) Allow dough to rise until doubled in size, about 2 hours. Remove from the oven and gently punch down the dough and divide in half. Briefly knead each halve, folding again to reshape, now into two round loaves. (If using a large 16-inch cake pan, don't halve and just reshape into one loaf.) If using a coin, insert the foil-wrapped coin into the dough from the bottom so it is not visible from the outside. Transfer loaves to greased cake pans (or large cake pan) and return to oven for final proofing, covering with a clean kitchen towel. Let rise again for another 1 to 1 1/2 hours, or until doubled in size. Remove from oven and set aside. To bake bread, preheat oven to 350 F. Meanwhile, brush egg wash over the top of each loaf, then sprinkle with sesame seeds or almonds, if desired. Bake the loaves for 30 to 40 minutes or until the entire surface is golden brown and the bread sounds hollow when tapped. Cool on a wire rack before serving.