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Brioche Bread Spelt
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4.96 from 24 votes

Spelt Brioche Bread

This spelt brioche bread is slightly sweet, soft, buttery and amazingly delectable.
Prep Time30 mins
Cook Time30 mins
Resting Time15 hrs
Total Time16 hrs
Course: Breakfast, brunch, Lunch
Cuisine: Bread and Rolls, French
Keyword: Bread, Brioche, Loaf, Spelt, Sweet Bread
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


  • 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.
  • 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)
  • 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.
  • Cover the dough with plastic wrap and allow to rise for 1 hour at room temperature, then place into the fridge overnight to rest.
  • 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.
  • 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.
  • 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.


  • Spelt flour can be replaced at a 1:1 ratio with all-purpose flour but then you will also need to remove the xanthan gum from the recipe.


Nutrition Facts
Spelt Brioche Bread
Amount Per Serving
Calories 150 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 35mg12%
Sodium 156mg7%
Potassium 26mg1%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 174IU3%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This website provides approximate nutritional information for convenience and as a courtesy only.