Brioche chocolate spelt bread
Porzioni Tempo di preparazione
6-8 30minutes
Tempo di cottura Tempo Passivo
30minutes 3hours
Porzioni Tempo di preparazione
6-8 30minutes
Tempo di cottura Tempo Passivo
30minutes 3hours
For the vegan brioche bread
  • 250g flour
  • 50g brown sugar
  • 12g sourdoughdried (powder)
  • 1pinch salt
  • 125ml milkplant
  • 40ml oilcorn or sunflower
For the filling and finishing
  • 100g dark chocolate
  • q.s. milkplant
  1. Heat slightly the plant milk. Mix in a large bowl the flour, sugar and dry yeast. Form a hole in the center, pour the oil into it then start kneading adding the plant milk little by little and a pinch of salt.
  2. Knead vigorously until the dough is smooth and soft and does not stick to your hands. Leave the dough in the bowl, cover with a cloth and let rise in a warm place for 1 hour.
  3. Take back the brioche dough, knead again vigorously to make it smooth and compact again. Let rise the dough in the bowl, covered, for an hour more.
  4. Take the brioche dough again and knead it until it gets smooth and compact as before. Use a rolling pin to flatten the dough into a rectangle 1⁄4 inch thick.
  5. Break up the chocolate into small pieces and put it in a cup, add two tablespoons of milk and melt them in the microwave (low power) or in a double boiler. Spread the melted chocolate on the brioche bread dough using a spatula, then roll the dough on itself from one of the shorter sides.
  6. Cut the brioche dough roll in half following its longest side then cross the two halves to get a kind of braid.
  7. Put the brioche braid into an 8 inch pound cake pan lightly greased with oil. Brush the brioche surface with milk and let it rise for the last time in warm place, for 1 hour.
  8. Shortly before the end of the last dough rest, turn on the oven to 350°F. Place inside the oven, on the bottom, a small bowl filled with water. It will keep the right humidity needed to get a very soft brioche bread!
  9. Brush the brioche bread surface with milk again and bake for 30 minutes. Allow the brioche chocolate bread to cool down before leaving from the pan and serving.
Recipe Notes

This vegan brioche bread will keep for 5 to 6 days at room temperature. Store it in a bag or airtight container to keep all its fragrance and softness.