Brioche- partial wheat
This a great whole grain version of the classic all white brioche. The flavor is amazing and it feels better to have a healthier option.
Servings: 12 servings
- 1 3/4 cups whole wheat flour I prefer a white wheat. You can use a red wheat if that is what you have.
- 1 3/4-2 cups all purpose flour
- 1 teaspoon salt
- 3 eggs
- 1/2 cup warm milk
- 2 1/2 teaspoons active dry yeast
- 1/4 cup brown sugar
- 1/2 cup softened butter
Activate yeast in warm milk. Make sure your milk is warm, not hot. You don't want to kill the yeast. This should only take about 3-5 minutes, depending on the heat of the milk and your house. Add milk mixture and remaining ingredients to mixer. Start with only 1 1/2 cups whole wheat flour, you don't want to add too much to begin with. Mix for a few minutes before you decide if you need more or not. It's taking some mixing time to know. You want this dough to be tacky, slightly sticky. Normally when you mix a dough, you will want the dough to pull away from the edges of the bowl, with this brioche, because of the whole wheat, you will want to have more moisture in the dough to begin with. The wheat will absorb more moisture than a regular all purpose flour would. So, if you have a little bit sticking, don't sweat it. Mix for about 4-5 minutes. Immediately place in buttered container, cover ( I used a tupperware container with lid) and place in fridge. You can let it rise and use it the day of, but I think it is so much better after a cool rise. The following day, you will be ready to go. I will show how I am going to use the dough, but you can use it how you choose. Bake at 350-375 degrees, depending on what you are going to do with it.