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5 from 3 votes

Partial Wheat brioche povitica shaped

This is a beautiful swirled loaf that is much easier to make then it looks. If you can roll a roll for cinnamon rolls, you can make this loaf!
Prep Time10 mins
Cook Time15 mins
resting time1 d
Total Time1 d 35 mins
Course: Bread
Cuisine: American
Keyword: Brioche recipes, swirled brioche, whole wheat brioche
Servings: 12 servings
Author: Amy- A Red Spatula


  • 1 ¾ cups whole wheat flour I prefer a white wheat. You can use a red wheat if that is what you have.
  • 1 ¾-2 cups all purpose flour
  • 1 teaspoon salt
  • 3 eggs
  • ½ cup warm milk
  • 2 ½ teaspoons active dry yeast
  • ¼ cup brown sugar
  • ½ cup softened butter


  • ¼ cup melted butter
  • ⅓-2/3 cup brown sugar
  • cup ground walnuts
  • 1 tablespoon cinnamon

Coating for bread

  • 3 tablespoons melted butter
  • ¼-1/3 cup brown sugar


  • 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 ½ 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. So, let place in an airtight container and it goes in the fridge for at least 12 hours.
    The next day, prepare your bread pan. I brushed mine with melted butter. Set aside.
    Remove dough from fridge. Lightly flour your surface and set the dough out. Roll to a rectangle about 10x30 inches. The dough will be very thin. Now, in the photos on the post, I had doubled the recipe, yours will not be that big.
    Brush all but about an inch on the bottom of your long end with melted butter. You will need that inch to pinch closed your roll at the end. It is impossible to do with the butter on it!
    Once it is brushed with butter, sprinkle your brown sugar over the melted butter and spread. Then add your ground walnuts and cinnamon on top of that.
    Let's start rolling. You will start at the top and carefully start rolling down. The dough is thin, so be careful not to tear. I started at one and, rolled and inch or 2 down, then moved down the line doing the same, until you have rolled the roll all the way up. Now, pinch the end to close the roll.
    I cut the 2 ends on my roll just to clean it up and make sure it was all the same size.
    You can skip this next step, but I think it is so good to add a sweet crunch to the bread. Brush your roll with melted butter. Yes, this will be messy. Now spread the brown sugar over the melted butter, again this will be messy.
    Now, you will lay the roll in your pan in an "S" shape. It will form an "S" on the bottom, then with the extra keep snaking the dough across the top. Sorry for that descriptor, I am not sure how to explain this, you will see in the photos on the post.
    Cover the loaf and allow to double at room temp. Towards the end of the rise, preheat oven to 350 degrees.
    Place the loaf in the oven. Bake for 15 minutes.
    Reduce the heat to 300 degrees and bake another 35 minutes. If the top starts to get too dark, tent with tinfoil. I did. It is a large loaf, covered in butter and brown sugar, it will get a deep golden brown. No stress.
    Once it is baked, remove from the oven.
    I like to carefully remove from the pan right away. Once the caramel starts to harden on the edges on the loaf, it can be really hard to get it out of the pan.
    I would recommend waiting at least 5-10 minutes before cutting into the loaf.
    This bread is perfect hot, slathered with butter. It is great cool, it is so good as french toast, it is great toasted. I mean, it is good any way you eat it!!
    Now, sit back and enjoy. You deserve it!!