Spelt Brioche & Nutella Swirl Bread with Variations

It’s not often you can take one recipe add in one technique, then use three different methods of shaping & baking, and come out with three very different loaves of bread. This recipe for Spelt Brioche & Nutella Swirl Bread will give you just that!

The spelt bread dough is slightly sweetened with honey and is a lovely hybrid of brioche and challah. In fact, you can use this recipe very easily to make a spelt challah – our spelt flour is kosher so all you need to do is swap out the butter for another non-dairy fat.

All three of the variations below can be made with any filling you like. There’s just something about Nutella and spelt flour though, it’s a lovely balance of flavors!

 

spelt-nutella-brioche-loaf-bakedStandard Spelt Brioche & Nutella Swirl Loaf:

This is Variation #1 in the recipe below. Baked in the oven in a loaf pan, it will yield a standard style loaf of bread – except it’s swirled all the way through with delicious layers of Nutella. If you have any leftover, this variation makes amazing french toast! In fact, a loaf or two of this bread may have been made especially for french toast!

 

 

 

spelt-nutella-brioche-bread-bakedSpelt Brioche & Nutella Breakfast Bread:

Variation #2 is similar to #1 except once braided, the two ends come together to make a wreath and it is cooked in the slow cooker which yields a very pretty, softer, oval loaf. It looks beautiful and impressive on any brunch table.

 

 

 

spelt-nutella-brioche-rolls-bakedSpelt Brioche Breakfast Rolls:

Variation #3 can be made with Nutella as the recipe illustrates or swap out for walnuts & cinnamon sugar, or jam, or anything you’d love to have in a cinnamon-roll style breakfast roll. When making with Nutella, as soon as they come out of the oven drizzle with a powdered sugar glaze and a little orange zest! These are best consumed right out of the oven.

 

Spelt Brioche & Nutella Swirl Bread with Variations
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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 with Variations
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Servings:
Units:
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.
Variation #1 - Standard Spelt Brioche & Nutella Swirl Loaf:
  1. Using your dough scraper (or a very sharp knife) split the log down the middle so you now have two ropes.
  2. Secure the two ropes at one end and "braid" by crossing one rope over the other all the way to the other end. Secure the other ends.
  3. Gently push the two ends toward the middle to get a shorter, wider loaf. Place into a greased 8 1/2" x 4 1/2" loaf pan, cover with plastic wrap and let rise again for 1 hour.
  4. Preheat oven to 375 degrees. When oven is ready, remove plastic wrap and brush with an egg wash. Place loaf in oven for 25 to 35 minutes or until brown on top. Remove from oven and let cool completely.
Variation #2 - Spelt Brioche & Nutella Breakfast Bread:
  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.
Variation #3 - Spelt Brioche Breakfast Rolls:
  1. After Step 4 of "Make the Nutella Swirl" use your dough scraper or a sharp knife to cut the log into 1 1/2 inch rolls {do NOT cut down the middle of the log like in variations #1 and #2}.
  2. Place into a greased pie tin, leaving room as they will expand quite a bit. You will likely need two pie tins {pictured are mini-pie tins - four were used in total}. The number of rolls that you will get will depend greatly on how thin you rolled out the dough.
  3. Cover tins with plastic wrap and let rise for 1 hour.
  4. Preheat oven to 375 degrees. When the oven is ready remove plastic wrap and brush with an egg wash. Place in oven for 8 to 10 minutes or until just brown on top. Keep a very close eye on the oven during their cooking as they will get done very quickly.
  5. While still warm, drizzle a powdered sugar glaze (made with powdered sugar and a small amount of water) over the tops of the rolls and then sprinkle a little freshly grated orange zest over the glaze!
Recipe Notes

Up to one cup of the white spelt flour may be substituted with whole spelt flour! You will likely need to add in up to an additional 1/2 cup of whole spelt flour (for a total amount of 3 1/2 cups of flour) during the kneading process to get the dough to come together. {Variations #2 and #3 were photographed using 1 cup of whole spelt flour in the dough mixture.}

All variations are best eaten within 24 hours however will keep for up to 2 days wrapped tightly in plastic wrap.

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