Gianduja - Orange Multigrain Bread @rigoniasiagousa

A multigrain yeast dough is flavoured (and sweetened) with a dose of Seville Orange Fiordifrutta Organic Fruit Spread and filled with a luscious swirl of Nocciolata (an organic chocolate-hazelnut spread).

This bread was a ridiculously easy "sell" around here. After all, who doesn't like chocolate-hazelnut spread? Or orange marmalade? And in my family, where breadliness is next to Godliness at any rate, the combination of orange, chocolate, nuts and toasty grains was a recipe for the perfect morning.

I was inspired to bake up a batch of bread laced with orange and swirled with chocolate after experiencing the amazing combination of Fiordifrutta Seville Orange Spread and Nocciolata Organic Hazelnut Spread when I made this bread pudding. If the sweet, soft, comforting dessert was such a hit, there was no doubt in my mind I could make a loaf work. My first idea was to use both spreads in the filling by mixing them together - but even with two loaves, the amount of combined spread would be far too much, and I thought the flavours of the nuts, chocolate and oranges would become muddled, rather than shine brightly on their own. Instead, I used the marmalade to help sweeten and moisten the dough itself, and the orange flavour was highlighted by extra orange zest as well. The rich, sweet and nutty chocolate spread perfectly filled the centres of each loaf, and the hazelnut nuances of the "milk" in the dough married the two components seamlessly.

Honestly, the worst part about this bread is that it takes forever to cool down when it's out of the oven - the "bread" might feel room temperature, and it might cut mostly okay, but one bite where that molten filling hits your tongue and BAM - blister city. Thankfully, I made this in the afternoon so it could cool overnight, making it perfect for the next morning's toast!


Gianduja - Orange Multigrain Bread
Makes 2 loaves, 32 servings

6 cups whole wheat bread flour
1 cup multigrain flour
1 tbsp orange zest
1 tbsp instant yeast
1 tbsp sea salt
2 1/4 cups Dream Blends Almond, Cashew & Hazelnut Drink, warmed
1/4 cup canola oil
1 tbsp vanilla extract
9 1/2 tbsp Fiordifrutta Organic Fruit Spread (Seville Orange)
1/2 cup Nocciolata Organic Hazelnut Spread (Cocoa and Milk)

1. Combine the flours, yeast and salt in the bowl of a stand mixer fitted with the dough hook.
2. Add the mylk, oil, vanilla and fruit spread and knead 10 minutes on medium low speed, until dough is smooth and clears the sides of the bowl.
3. Cover and let rise 45 minutes.
4. Deflate and divide in half.
5. Working with one half at a time, roll out into a large rectangle and spread with chocolate hazelnut spread, leaving a 1" border on one short edge.
6. Starting on the short edge, roll up and pinch the seam to seal.
7. Place loaves in greased loaf pans, cover and let rise 1 hour, until doubled.
8. Heat oven to 350F.
9. Bake for 1 hour, until tests 200F on a thermometer.

Amount Per Serving
Calories: 142.0
Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 248.2 mg
Total Carbs: 24.5 g
Dietary Fiber: 3.3 g
Protein: 3.9 g