Spelt brioche bread
- Vegetarian
- Energy Kcal 435
- Carbohydrates g 51.1
- of which sugars g 4.4
- Protein g 11.1
- Fats g 20.7
- of which saturated fat g 10.71
- Fiber g 1.5
- Cholesterol mg 158
- Sodium mg 187
- Difficulty: Average
- Prep time: 60 min
- Cook time: 40 min
- Serving: 8
- Cost: Average
- Note + the dough rising time
PRESENTATION
Spelt brioche bread is like a warm hug from French baking traditions. It’s perfect for adding a twist to your table with its unique use of spelt flour. What really sets spelt flour brioche apart is the way spelt adds more fiber and that nutty, aromatic flavor you just can’t find in regular white bread. Really, it's something special. Letting the dough rise slowly in a warm spot is key—this is how you get that moist, soft crumb and an aromatic scent filling up your kitchen. Slicing into a fresh loaf for breakfast? Pure joy. Try spreading homemade jam on a thick, tender piece of spelt brioche bread while it's still a bit warm. And here’s the thing: it’s not just for breakfast—this spelt brioche recipe shines at special dinners too, sometimes paired with rustic spelt focaccia to double down on those rich flavors.
Making homemade spelt brioche gives you a chance to play with dough and see what a slow rise can do. Fans of whole grains love spelt brioche bread for its special texture. It's softer and a bit sweeter than regular spelt bread, yet still light and fluffy. Really really good. Some folks even turn leftover slices into spelt biscotti for a tasty afternoon treat, showing just how versatile this bread can be. Baking with spelt flour is pretty simple once you get the hang of it, and there’s something seriously satisfying about cutting into a loaf you made yourself. I mean, whether you’re looking for a spelt brioche recipe that’s more nutritious or simply want to enjoy a taste of classic French comfort food, this bread delivers. Pair it with jam, honey, or even a little butter, and you'll get why so many people are drawn to spelt flour brioche as a go-to for breakfast or a cozy treat any time of the day. This bread brings something really really special to your meals, making it a must-try for anyone curious about exploring the world of spelt flour.
INGREDIENTS
- Ingredients for a 12x4.5 inch loaf pan
- Spelt flour 1 ¼ cup (150 g)
- Type 00 flour 0.8 cup (100 g)
- Manitoba flour 2 cups (250 g)
- Whole milk ½ cup (125 ml)
- Brewer's yeast 1 ¼ tsp (4 g)
- Fine salt 1.4 tsp (8 g)
- Eggs 2
- Egg yolks 1
- Sugar 1 ½ tbsp (20 g)
- Water ¼ cup (50 ml) - (at room temperature)
- Butter 0.67 cup (150 g) - (soft)
- For garnishing
- Sesame seeds to taste
- Poppy seeds to taste
How to prepare Spelt brioche bread
To prepare the spelt brioche, start by pouring the dry yeast into the warm milk (you can also use fresh yeast, in this case the dose is 12 g), stir to dissolve it completely 1; also pour the salt into room temperature water 2 and stir to dissolve it. Then pour the 00 flour, Manitoba, and spelt flour into the bowl of a mixer 3.
Add the sugar 4 and start working the mixture with the K beater; then slowly pour in the milk in which you dissolved the yeast 5. Work the dough for a few minutes until the milk has been absorbed, then add the two whole eggs and the yolk, little by little 6 and continue mixing until completely absorbed.
Add the water in which you dissolved the salt 7 and when it is absorbed, stop the mixer and replace the beater with the dough hook; then add the softened butter one piece at a time 8, waiting for it to blend before adding the next. Work the dough at medium speed for about 20 minutes. Then, when it is smooth and elastic, stop the mixer 10,
place the dough on a work surface and handle it briefly to form a round shape, then put it in a lightly oiled bowl and cover with plastic wrap 10: let it rise for at least 30 minutes. After the necessary time, the dough will have doubled in volume 11. Then take it and roll it out slightly to form a rectangle about 12 inches long 12
Roll it 13 to form a log and place it seam side down in a 12x4.5 inch loaf pan lined with parchment paper 12. Brush the surface with the egg beaten with a tablespoon of milk 15,
Sprinkle the surface with sesame and poppy seeds 16, then let it rise in the oven turned off with the light on until it reaches the rim, it will take about 40-50 minutes 17; at this point, bake in a preheated static oven at 356°F for about 40 minutes (320°F for about 30 minutes if using a convection oven). Once cooked, remove from the oven and let it cool slightly, then turn it out to cool on a wire rack 18. Your spelt brioche is ready to be sliced and enjoyed!