Nutella Fibre Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 136.7
- Total Fat: 3.4 g
- Cholesterol: 1.2 mg
- Sodium: 120.4 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 2.6 g
- Protein: 4.6 g
View full nutritional breakdown of Nutella Fibre Bread calories by ingredient
Introduction
A great and slightly sweet and nutty bread chock-full of fibre with the secret addition of Nutella. A great and slightly sweet and nutty bread chock-full of fibre with the secret addition of Nutella.Number of Servings: 16
Ingredients
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1 pkg dry active yeast
½ cup warm water
¾ cup warm, whole milk
1 tbsp + 1/3 cup Nutella, divided
1 cup all-purpose flour
1 2/3 cup whole-wheat flour
1/3 cup spelt bran (or oat bran or wheat bran)
1 tbsp flaxseed meal
¾ cup rolled oats
1/2 tsp salt
Directions
In a large bowl, dissolve yeast in water, let stand 10 minutes.
Stir in milk and 1 tbsp Nutella.
Gradually stir in AP flour until a loose batter is formed.
Cover and let rest 1 – 1 ½ hours.
In a medium bowl combine whole wheat flour, bran, flaxseed, oats and salt.
Beat flour mixture into the risen sponge, then add Nutella and continue beating (a stand mixer is handy for this) until a cohesive dough forms.
Knead (by mixer or hand) for a minimum of 15 minutes, until dough is mostly smooth and a little glossy.
Place in greased bowl and turn to grease the top. Cover and let rise in warm place 1 hour (you can also cover with plastic and place in the fridge overnight).
Punch down and knead gently, then form into a loaf and place in a large, greased loaf pan.
Cover and let rise 40 minutes - 1 hour, until almost doubled.
Preheat oven to 350F.
Bake loaf 55 minutes.
Turn out immediately onto wire rack to cool.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Stir in milk and 1 tbsp Nutella.
Gradually stir in AP flour until a loose batter is formed.
Cover and let rest 1 – 1 ½ hours.
In a medium bowl combine whole wheat flour, bran, flaxseed, oats and salt.
Beat flour mixture into the risen sponge, then add Nutella and continue beating (a stand mixer is handy for this) until a cohesive dough forms.
Knead (by mixer or hand) for a minimum of 15 minutes, until dough is mostly smooth and a little glossy.
Place in greased bowl and turn to grease the top. Cover and let rise in warm place 1 hour (you can also cover with plastic and place in the fridge overnight).
Punch down and knead gently, then form into a loaf and place in a large, greased loaf pan.
Cover and let rise 40 minutes - 1 hour, until almost doubled.
Preheat oven to 350F.
Bake loaf 55 minutes.
Turn out immediately onto wire rack to cool.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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