Strawberry Jam Spelt Brioche Bread. If you like toast and jam, you are going to absolutely love this! Imagine a soft, mildly sweet, spelt flour brioche bread with a swirl of luscious homemade strawberry jam. Ideal for your breakfast/brunch, snack, and dessert.
Song of the day: "Simply Irresistible" by Robert Palmer.
I don't know about you, but jam is always there, on my breakfast table. Homemade jam for the most part, whether mine or my dad's, to spread on toasted bread, fetta biscottata, crumpet or English muffin; to top on pancakes or waffles; to fill a cake or crostata. In this case, a delectable homemade strawberry jam creates heavenly swirls of luxurious brioche bread made with spelt flour.
Spelt brioche bread
This recipe is pretty easy and is the one I use regularly. I simply swap ingredients from time to time: honey/sugar, fresh yeast/dry yeast, chocolate spread/jam; or change shape: pain brioche, rolls, or wreath. Not to mention, you don’t have to have a stand mixer to make it. In fact, when I'm in Rome and I don't have a stand mixer, I knead the dough by hand for 5-10 minutes until smooth. However, by all means, kneading dough is so therapeutic!
Unlike my other brioche dough recipe, this spelt brioche dough doesn’t require to stay overnight in the fridge.
- First rise: shape the dough into a ball and place it back in the bowl (pic. 1). Cover it with a clean cloth and let the dough rise for 2 hours at room temperature, protected from air draughts. Pictures 2 and 3 show how the dough has risen after 1 hour and after 2 hours.
Time to rock-and-roll
- When the dough has risen, punch it down, then place it onto a floured surface. Quickly knead it a few more seconds, then roll it with a rolling pin trying to get a rectangle of dough about 3 mm thick (30×40 cm).
- After, spread a layer of strawberry jam, leaving about 2 cm of empty border all around.
TIP: Don't do like me: do not put too much jam and try using a thicker jam so the rolling won't be too messy.
Do you like braiding?
It's hard to roll, cut int two, and braid without getting your hands dirty. Hence, that's why it's hard to take pictures. Anyway, this is how it goes:
- Roll the dough on itself lengthwise to form a roll, then place it in front of you and with a sharp knife cut the center lengthwise, being careful to start the cut leaving intact the edge farthest from you, so that, when you are finished cutting, the two halves are not completely separated but remain attached to one of the two borders for at least 5 cm.
25-30 minutes and the brioche bread is done!
Watch while it's cooking so it doesn’t overcook. You can put a piece of foil to cover the top if you see it is browning too much. Leave it in the pan to cool down before unmolding.
Warning: you might want to take it out of the pan and taste it right away, or you might have to fend off family members wanting to get to the bread as soon as it comes out of the oven, lol.
All in all, I have to say, brioche bread is amazing when still slightly warm. Soft, fragrant, and just mildly sweet, with swirls of jam making it beautiful and more delectable.
So many ways to enjoy this brioche!
In conclusion, slice it and enjoy it as it is, toasted, plain, slathered in butter or more jam (my favorite!). For breakfast, brunch, merenda (snack), and also dessert. Indeed, slice after slice, we finished this Strawberry Jam Spelt Brioche Bread by the second day.
Song of the day: "Simply Irresistible" by Robert Palmer.Print