merenda<\/a> and brunch, you can wrapped it as a gift or cut into slices for the picnic basket.<\/p>\nIf you want to enhance the sweetness of the slice, you can lightly toast it.<\/p>\n
Cook with passion, you’ll nourish with love.
\nGood cooking, Monica<\/p>\n
![\"Homemade](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2020\/02\/IMG_0721.jpg\" "\\"Homemade")
<\/p>\n
Foot Tips<\/h4>\n
\u00a9 You can substitute the jam with a chocolate spread.
\n\u00a9 If you’re an instagrammer, berry jam is what makes it look best when cut.
\n\u00a9 Instead of hazelnut crumbs, you can use almonds or pistachios.
\n\u00a9 If you haven’t spelt flour, use whatever you like.
\n\u00a9 Divide the dough in half to make two small sweet breads.<\/p>\n
Spelt Brioche Bread with Jam Recipe<\/h2>\n
\n
Ingredients
\n1 large brioche bread
\nmold, 25cm length<\/p>\n
\nSpelt flour, 300 g
\nManitoba flour, 200 g
\nWarm water, 255 ml
\nSteel honey 50 g
\nSoft butter, 50 g
\nFresh brewer’s yeast, 12 g
\nSalt, 7 g<\/p>\n
Filling
\nButter, 20 g
\nSugar, 20 g
\nBerry jam, about 300 g
\nYolk, 1 + a drop of oil or water
\nHazelnut grain, q.b.<\/p>\n
\nDirections<\/h5>\n
\n
Dissolve the yeast in warm, almost hot water.<\/p>\n
In a bowl mix the two flours, add the honey and the water where you have melted the yeast.<\/p>\n
Knead for 5 minutes. Add the salt and, if necessary, a drop of water. If you exaggerate with the water and the dough becomes sticky (it happened to me), add a little flour and knead until you get a smooth, soft and compact dough.<\/p>\n
Look at your dough and… go for it! Add the butter cut into small pieces. If you don’t have the kneading machine and, like me, you use your hands and the strength of your arms, get ready for 5 intense minutes during which you’ll ask yourself: what was I thinking of doing, why I trusted Monica and, finally, and also, this recipe will never come.<\/p>\n
While you are mumbling, I can hear you, continue to knead with patience and, after about ten minutes, the dough will return smooth, soft and compact. Incorporating the butter is the part that requires the most work, but nothing you can’t do.<\/p>\n
Let the dough rest, close the bowl with film and place a cloth on top for about 30 minutes.<\/p>\n
Before the time of rising ends, melt sugar and butter in a small pot.<\/h6>\n
![\"Homemade](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2020\/02\/3B7F3F18-E6F1-4F22-88C1-C83243B02FA3-300x300.jpg\")
Put the dough on a clean surface and roll it out with your hands or rolling pin, obtaining a rectangle of about 30×40 cm.<\/p>\n
Brush the dough with sugar and melted butter, add a layer of jam and roll the dough on itself from the long side.<\/p>\n
Cut the roll in half in the direction of the long side and weave the two halves tightly together.<\/p>\n
Put in the buttered mould, cover with film and cloth and leave to rest for about an hour or until it has risen.<\/p>\n
Bake in a preheated oven at 180C degrees, where you have to put a little pot full of water, for about 30 minutes.<\/p>\n
Halfway through cooking, brush with the yolk mixed with a drop of water and sprinkle some hazelnut crumbs on the top.<\/p>\n
\n![\"Homemade](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2020\/02\/IMG_0702.jpg\" "\\"Homemade")
<\/p>\n","protected":false},"excerpt":{"rendered":"
Is there a recipe that was a challenge for you? What did you make, stubbornly and tenaciously, until it works out as you wanted? In my list of challenges, faced and won after so many attempts and so much patience, I put: mayonnaise, meringue and, recently, brioche bread. After several experiments, I am happy to…<\/p>\n","protected":false},"author":2,"featured_media":24050,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"limit_modified_date":"","last_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2060,2039,2033,2032,2031],"tags":[2171],"class_list":["post-24055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-and-merenda","category-cakes-cookies","category-courses","category-occasions","category-recipes","tag-sweets"],"acf":[],"jetpack_featured_media_url":"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2020\/02\/IMG_0736.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/24055","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/comments?post=24055"}],"version-history":[{"count":9,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/24055\/revisions"}],"predecessor-version":[{"id":28241,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/24055\/revisions\/28241"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media\/24050"}],"wp:attachment":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media?parent=24055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/categories?post=24055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/tags?post=24055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Homemade](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2020\/02\/IMG_0695.jpg\" "\\"Homemade")
<\/p>\n