1cupwhole wheat flouror you can use an extra cup of all purpose
1teaspoonsalt
2tablespoonsugar
1/2cupNutella spread or Biscoff / Speculoos cookie butter
optional egg washegg beaten with 1 T water
Instructions
In a small bowl, warm milk (or water) to about 110 F. Add yeast and sugar stirring to dissolve. Let sit for a few minutes until bubbles form.
Combine the flours and salt in the bowl of a stand mixer. Add the milk mixture and mix on low with the dough hook. Turn speed up to medium, and knead dough for about 7 minutes, adding additional flour if too moist.
Place dough in a lightly oiled bowl. Cover bowl loosely with a wet dish towel, and then set in a warm place. The dough is ready when doubled in size - about an hour.
On wax paper or parchment, roll dough to form a rectangle, roughly 12 x 15”. Spread your chosen spread in an even layer on the surface, leaving a ½ inch border of dough. You can heat the cookie butter in a microwave-safe bowl for about 20 seconds, then stir to make spreading easier.
Using the wax paper to help, roll up the loaf into a long tube. Cut the dough down the middle with a sharp knife or scissors to form two strands with one end uncut.
Turn each strand so the filling faces up. Alternate moving one strand over the other, making sure to keep the cut side facing upwards.
Let rest 15-20 minutes.
Preheat oven to 350°F. If desired, brush surface of the bread with egg wash to aid browning. Bake bread for 25 minutes or until lightly browned.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.