Recipes

Brioche and chocolate are quite possibly one of the best combinations and you will find just the variation below to turn your regular breakfast into an epic brunch!


Spelt Brioche & Nutella Swirl Bread

Ingredients

3 cups Organic Spelt Flour
1/4 cup warm water
2 tsp instant yeast
1/4 cup honey
3 cups VitaSpelt white spelt flour
1 1/2 tsp kosher salt
4 eggs (beaten)
1/2 cup butter (room temperature)
1/2 cup Nutella (you may need up to 3/4 cup)

Instructions

Make the dough:

  1. In a stand mixer using the traditional paddle attachment, mix warm water, yeast and honey.
  2. Add in 2 3/4 cups spelt flour and salt, mixing to combine then add in the beaten eggs. Once the eggs are combined in, add the butter one tablespoon at at time.
  3. When the butter is incorporated, switch the paddle out for the dough hook and knead for 3 to 5 minutes. {During this step you may need to add in up to a 1/4 cup of spelt flour. This dough is wet and sticky but you still want it to come together to just begin to form a ball around the hook during the kneading and just start to form a slapping sound against the sides of the bowl. If you end up with a nice "clean" ball around the dough hook you added in too much flour and you will need to add in some water, a tablespoon at a time}
  4. Remove the dough and place into a greased bowl. Cover with plastic wrap and let rise in a warm spot, away from drafts, for 1.5 to 2 hours.

Make the Nutella Swirl

  1. Scrape out dough onto a well floured surface. Shape into a long oval.
  2. Flour a rolling pin and roll dough into a large rectangle that is about 1/4 to 1/2 inch thick. The dough may resist rolling at first, if this happens try flipping it over and keep rolling, it will eventually release and let you roll it out.
  3. Spread a thin layer of Nutella over the entire surface. An offset spatula {like for frosting a cake} works wonders for this step!
  4. Working the long end of your rectangle, roll up the dough into a long log. A dough scraper will help with this task - the dough should have enough butter to prevent it from sticking but the scraper will help you 'push' the dough to roll it up, especially if you encounter any sticking.

Spelt Brioche

  1. After Step 4 of "Make the Nutella Swirl" use your dough scraper (or a very sharp knife) to split the log down the middle so you now have two ropes. {see photo in variation #1}
  2. Secure the two ropes at one end and "braid" by crossing one rope over the other all the way to the other end {see photo in variation #1}. Take the ends and shape the braided loaf into an oval, securing the open ends by tucking them into the other end. Place formed loaf onto a large sheet of parchment paper.
  3. Place parchment into the bowl of your slow cooker, cover on top with plastic wrap and let rise for 1 hour.
  4. Remove plastic wrap and replace with slow cooker lid. Turn slow cooker onto high and cook for 1.5 to 2 hours.

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Spelt Nutella Brioche Loaf Braid 600X450

Spelt Brioche & Nutella Swirl Bread

Posted On May 21, 2019

Brioche and chocolate are quite possibly one of the best combinations and you will find just the variation below to turn your regular breakfast into an epic brunch!


Ingredients

1/4 cup warm water
2 tsp instant yeast
1/4 cup honey
3 cups VitaSpelt white spelt flour
1 1/2 tsp kosher salt
4 eggs (beaten)
1/2 cup butter (room temperature)
1/2 cup Nutella (you may need up to 3/4 cup)

Instructions

Make the dough:
  1. In a stand mixer using the traditional paddle attachment, mix warm water, yeast and honey.
  2. Add in 2 3/4 cups spelt flour and salt, mixing to combine then add in the beaten eggs. Once the eggs are combined in, add the butter one tablespoon at at time.
  3. When the butter is incorporated, switch the paddle out for the dough hook and knead for 3 to 5 minutes. {During this step you may need to add in up to a 1/4 cup of spelt flour. This dough is wet and sticky but you still want it to come together to just begin to form a ball around the hook during the kneading and just start to form a slapping sound against the sides of the bowl. If you end up with a nice "clean" ball around the dough hook you added in too much flour and you will need to add in some water, a tablespoon at a time}
  4. Remove the dough and place into a greased bowl. Cover with plastic wrap and let rise in a warm spot, away from drafts, for 1.5 to 2 hours.
Make the Nutella Swirl
  1. Scrape out dough onto a well floured surface. Shape into a long oval.
  2. Flour a rolling pin and roll dough into a large rectangle that is about 1/4 to 1/2 inch thick. The dough may resist rolling at first, if this happens try flipping it over and keep rolling, it will eventually release and let you roll it out.
  3. Spread a thin layer of Nutella over the entire surface. An offset spatula {like for frosting a cake} works wonders for this step!
  4. Working the long end of your rectangle, roll up the dough into a long log. A dough scraper will help with this task - the dough should have enough butter to prevent it from sticking but the scraper will help you 'push' the dough to roll it up, especially if you encounter any sticking.
Spelt Brioche
  1. After Step 4 of "Make the Nutella Swirl" use your dough scraper (or a very sharp knife) to split the log down the middle so you now have two ropes. {see photo in variation #1}
  2. Secure the two ropes at one end and "braid" by crossing one rope over the other all the way to the other end {see photo in variation #1}. Take the ends and shape the braided loaf into an oval, securing the open ends by tucking them into the other end. Place formed loaf onto a large sheet of parchment paper.
  3. Place parchment into the bowl of your slow cooker, cover on top with plastic wrap and let rise for 1 hour.
  4. Remove plastic wrap and replace with slow cooker lid. Turn slow cooker onto high and cook for 1.5 to 2 hours.

Notes