Swirled Nutella Sourdough Bread
This Nutella sourdough bread bakes up tender and tall with a dark chocolate hazelnut spiral running through every slice. The dough itself stays lightly sweet and just tangy enough to balance the rich swirl, so the loaf tastes like a bakery treat without being cloying.
It is a weekend bake that rewards you with toast that needs nothing but a little butter. The crust crackles when it comes out of the oven and the kitchen smells like warm chocolate.
What Makes This Sourdough Special
Most sweet sourdough recipes hide the swirl in a faint ripple. This one gives you a real spiral you can see, with layers of Nutella that stay distinct instead of dissolving into the crumb during the bake.
The texture lands right where I want it: a soft, sliceable crumb with a thin, bronzed crust. The sourdough tang rounds out the sweetness so the loaf works just as well for breakfast toast as it does for an afternoon snack with coffee.
Ingredients
- 500g bread flour: high-protein flour gives the loaf enough strength to hold the swirl
- 350g water (85°F / 29°C): lukewarm water helps fermentation start evenly
- 100g active sourdough starter: fed and doubled, not cold from the fridge
- 30g granulated sugar: enough to round out the tang without making the dough overly sweet
- 8g fine sea salt: balances the sweetness of the swirl and the dough
- 40g unsalted butter, softened: adds tenderness to the crumb
- 150g Nutella: at room temperature so it spreads without tearing the dough
Variations / Substitutions
- Use a different spread: any thick chocolate hazelnut spread works. Biscoff or a thick jam make a nice swap, though the swirl may bleed more during baking.
- Add chopped hazelnuts: scatter 2 tablespoons over the Nutella layer before rolling for a crunchy bite.
- Make it dairy-free: swap the butter for a neutral oil and use a dairy-free chocolate hazelnut spread.
- Try part whole wheat: replace up to 100g of the bread flour with whole wheat flour for a nuttier flavor, then increase the water by 10g to keep the dough soft.
If you like this loaf, you would probably enjoy a cinnamon sugar sourdough variation.
How to Make Swirled Nutella Sourdough Bread
Step 1: Mix the Dough
Combine the 500g bread flour, 350g water, 100g active starter, 30g sugar, and 8g salt in a large bowl. Mix with a sturdy spoon or your hand until no dry bits remain and the dough looks shaggy. Cover and let it rest for 30 minutes so the flour hydrates fully.
After the rest the dough will feel stickier but smoother. You already see a little gluten development just from the water doing its job, which makes the next kneading faster.
Step 2: Knead in the Butter and Ferment
Add the 40g softened butter to the dough. Knead by hand or with a stand mixer fitted with a dough hook for 6 to 8 minutes, until the butter disappears and the dough becomes smooth and elastic. A small piece should stretch thin enough to let light through without tearing.
Transfer the dough to a lightly oiled bowl and cover it. During the next 3 to 4 hours of bulk fermentation at a warm room temperature, give the dough 3 sets of stretch and folds spaced 30 minutes apart. It will look glossy and feel airy toward the end, nearly doubled in volume.
Step 3: Shape with Nutella Swirl
Turn the dough onto a lightly floured counter and pat it into a rectangle roughly 12 by 8 inches. Spread the 150g room-temperature Nutella in an even layer, leaving a half inch bare on all sides so the edges seal. Starting from a short end, roll the dough tightly like a jelly roll and pinch the seam and ends closed.
Lay the log seam-side down in a greased 9×5 inch loaf pan. The spiral should be visible at the ends, and the dough will fill the pan about halfway right now.
Step 4: Proof the Loaf
Cover the pan loosely and let it proof until the dough crests about an inch above the rim of the pan, roughly 1½ to 2 hours at a warm room temperature. A gentle poke with a floured finger should leave an indentation that slowly springs back.
Watch the top near the end so it does not overproof. The dough keeps rising in the oven, so blowing past that one-inch mark can cause the swirl to separate or the loaf to collapse in the middle.
Step 5: Cool and Slice the Loaf
While the loaf proofs, preheat the oven to 375°F (190°C). Bake on the center rack for 40 to 45 minutes, until the top is deep golden and the loaf sounds hollow when you tap the bottom. If you check with a thermometer, the center should register 190°F (88°C).
Let the bread cool in the pan for 10 minutes, then turn it onto a rack to cool completely before slicing. Warm Nutella makes a messy cut, but once the loaf cools the swirl holds together and each slice shows a clean spiral you want to toast right away.
A Few Tricks for the Swirl
- Bring the Nutella to room temperature before spreading. Cold spread drags the dough and tears the surface, which can break the spiral during proofing.
- Roll the dough as tight as you can without squeezing Nutella out the sides. Any loose spirals create gaps where the crumb bakes unevenly.
- Test doneness by checking the bottom, not just the top. A deep bronze base means the inside is set and the Nutella layer is not raw.
- Cool the loaf fully on a wire rack. Cutting it warm may smear the swirl, but the wait is worth the clean slice.
Baking times adjust by pan size:
| Pan Size | Bake Time at 375°F (190°C) |
|---|---|
| 8×4-inch loaf pan | 45 to 50 minutes |
| 9×5-inch loaf pan | 40 to 45 minutes |
| Two mini loaf pans | 30 to 35 minutes |
Storing and Reheating
- Room temperature: wrap the cooled loaf in a clean towel or store it in a bread bag for up to 3 days. The crust softens a little but the crumb stays tender.
- Refrigerate: keep the bread wrapped for up to a week, though the texture loses some bounce. Reheat individual slices in a toaster or a warm oven to crisp the crust again.
- Freeze: slice the loaf, separate the slices with parchment, and freeze in a zip-top bag for up to 2 months. Toast straight from frozen.
What Goes Well With Swirled Nutella Bread
A smear of salted butter is the simplest move, and the salt plays against the chocolate nicely. For a more substantial breakfast, spread it with whole milk ricotta and a drizzle of honey, the creaminess tempers the richness of the swirl in a way that tastes balanced. A bowl of raspberries or sliced strawberries on the side adds a bright, tart contrast to the loaf’s deep cocoa note.
Frequently Asked Questions
Can I use sourdough discard instead of active starter?
No, discard does not have enough rising power on its own to lift this enriched dough. You can add a pinch of commercial yeast if your starter is sluggish, but the tang and structure still come from an active culture.
What if I don’t have a loaf pan?
Shape the dough into a tight boule after rolling and proof it seam-side down on a parchment-lined sheet. Bake it at 425°F (220°C) for 30 to 35 minutes, and watch the color closely so the Nutella does not burn.
Can I add chocolate chips inside the swirl?
Yes, sprinkle 2 tablespoons of mini chocolate chips over the Nutella before rolling. The extra chunks melt into little pockets, though the swirl may look less defined after baking.
Is this bread very sweet?
It is mildly sweet from the dough itself, and the Nutella swirl gives a dessert-like bite without making the whole loaf cloying. A slice with coffee feels indulgent, not like eating cake.
Swirled Nutella Sourdough Bread Recipe
Ingredients
Method
- Combine flour, water, starter, sugar, and salt in a bowl and mix until shaggy. Cover and rest 30 minutes.
- Knead in the butter until smooth and elastic, about 6 to 8 minutes. Bulk ferment for 3 to 4 hours with 3 sets of stretch and folds spaced 30 minutes apart.
- Pat the dough into a 12×8 inch rectangle, spread Nutella evenly, and roll tightly from a short end. Place seam-side down in a greased 9×5 inch loaf pan.
- Cover and proof until the dough rises about 1 inch above the rim, 1½ to 2 hours.
- Bake at 375°F (190°C) for 40 to 45 minutes. Cool 10 minutes in the pan, then transfer to a rack to cool completely before slicing.
