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.
- 300 g spelt flour
- 4 g dry yeast (or 12 g fresh yeast)
- 120 ml milk
- 1 egg
- 40 g butter, soft
- 1 tsp salt
- 3 Tbsp sugar (or honey)
- Dissolve the yeast in the warm milk.
- Put the flour in a large bowl. Make a hole in the middle.
- Pour the yeast mixture into the hole in the center of the flour.
- Add sugar (or honey), salt, egg, butter, and mix everything with your hands.
- Transfer the dough on a work surface and mix vigorously for 5-10 minutes, until it is very smooth and not sticky anymore. (If you don’t want to knead by hand, you can use a stand mixer).
- Shape the dough into a ball and place it back in the bowl. Cover it with a clean cloth and let the dough rise for 2 hours at room temperature, protected from air draughts.
- In the meantime, butter a loaf pan.
- 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).
- Once the dough is stretched, spread a layer of strawberry jam, leaving about 2 centimeters of empty border all around.
- Next, 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.
- Now braid the two edges without tightening and try to keep the dough with the jam on top (it’s a messy affair).
- Lastly, gently place the brioche in the prepared loaf pan and let rise for 1 more hour at room temperature, covered with a towel.
- Meanwhile, preheat the oven to 180° C (355° F).
- Bake the strawberry jam brioche bread for about 25-30 minutes, watching while cooking so that it doesn’t overcook. You can put a piece of foil to cover the top if you see it is browning too much.
- Allow the brioche to cool down in the loaf pan before unmolding.
You can brush the surface with egg wash and sprinkle coarse sugar before putting it in the oven. I brushed it with milk and avoided adding more sugar.
The brioche bread lasts a few days at room temperature. You can warm it up in the oven, but it’s also good cold.
You can use any jam, store-bought or homemade, chunky or smooth, better if not too runny.