Spelt Brioche Bread

Spelt Brioche Bread

This spelt brioche bread is slightly sweet, soft, buttery and amazingly delectable.

  • Servings: 24 Slices


  • 1 Cup Milk (Lukewarm)
  • 10 Grams Instant Yeast
  • ½ Cup Sugar
  • 3 Large Eggs (+1 Egg for eggwash)
  • 4 Cups Spelt Flour, White
  • 1 Teaspoon Salt
  • 2 Teaspoons Xanthan Gum
  • 125 Grams Butter, cubed and softened


  1. Into the bowl of your stand mixer, add the yeast, sugar and lukewarm milk. Allow the mix to stand for 5 minutes and you will notice the yeast begin to foam, at this point you can add the eggs and mix until well combined.
  2. Add in the spelt flour, xanthan gum and salt. Knead for 5 minutes on low speed and then increase the speed and mix for a further 7 – 10 minutes or until you are left with a soft, smooth and elastic dough (Please note the dough will be smooth but it will be sticky to the touch)
  3. Add the softened butter pieces and knead for a further 5 minutes or until you have a soft and homogenous dough. The dough will be very slack after the butter is added but fear not because as you knead the dough, it will result in a soft, smooth and shiny dough. Once the butter is incorporated, stop kneading as overbeating will cause a compact brioche bread.
  4. Cover the dough with plastic wrap and allow to rise for 1 hour at room temperature, then place into the fridge overnight to rest.
  5. Remove the dough from the fridge and turn out onto a lightly floured surface. Deflate the dough and divide into 12 equal pieces, weighing about 98 – 100g each. Roll each piece into a smooth ball and arrange, seam side down, in the prepared loaf tins. Cover with a tea towel and let the dough rise in a warm place for 1½ – 2 hours or until the dough rounds have doubled in size.
  6. Preheat the oven to 180°C (356°F), do this about 15-20 minutes prior to baking the bread. Lightly beat the remaining egg and lightly brush over the surface of the risen brioche loaves before baking.
  7. Bake the loaves for 25 – 30 minutes or until golden brown. Cool for 5 minutes in the pans before transferring to a wire rack to cool completely.


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