Friday, March 1, 2013

Whole Wheat Brioche

We eat mostly Whole Wheat bread at home. Unless there is something special like the raisin cinnamon bread I made a couple of days ago. My better half asked for a whole wheat brioche. goes....

When you make this yourself be prepared...this recipe takes two days.

I used the recipe from Peter Reinhart's Whole Grain Breads - New Techniques, Extraordinary Flavor.

Whole Wheat Brioche
More after the jump.......
For my 4 small loaves of Whole Wheat Brioche I used:

1 3/4 Cups of Whole Wheat Flour
1/2 Teaspoon Salt
1/2 Cup Whole Milk, Scalded and cooled
8 Ounces of Melted and Cooled Butter

1 3/4 Cups of Whole Wheat Flour
1/4 Teaspoon of Instant Yeast
4 Large eggs, Slightly beaten

1/2 cup of Whole Wheat Flour (but up to a 1 cup could be needed)
5/8 Teaspoon of Salt
2 1/4 Teaspoons of Instant Yeast
3 Tablespoons of Sugar
Egg Wash

The night before I wanted the Brioche I started:

I mixed the Whole Wheat Flour, the Salt, the scaled and cooled milk, and the butter together until it was well mixed into a nice ball. I placed the ball in a covered bowl into the fridge overnight.

Whole Wheat Brioche - Ingredients
I then mixed the whole wheat flour, the yeast and the eggs into a nice ball as well. I let is sit for a couple of minutes then kneaded it for a couple of more minutes. I formed a ball and placed it in a bowl and covered it. I placed the bowl in the fridge over night too.
Whole Wheat Brioche - Ingredients
Whole Wheat Brioche - Mixed and Waiting
The next morning I cut up each of the dough balls into 12 pieces with my bench scraper and put them in my mixer with the dough hook. I add the salt, yeast, and sugar to the bowl as well. I mixed everything for 4 minutes on low speed.
Whole Wheat Brioche - Mixture Cup Up and Ready to go
Having never made this kind of bread before I was skeptical that it would all come together...but it did!
Whole Wheat Brioche - In the Mixer
I dusted the counter with flour and stared kneading my hand. Adding more flour as I went along. I incorporated 1/2 cup of whole wheat flour (you may need up to 1 cup) until the dough was cold, firm and slightly tacky.
Whole Wheat Brioche - Waiting to be Kneaded
Whole Wheat Brioche - Kneaded
While the dough was resting, I sprayed 4 small loaf pans with spray oil.

I then formed 4 small loaves and placed them into the pans. I placed the pans on a baking sheet and covered the whole tray with a lightly oiled cover of plastic wrap. Off to the warm place these went for 3 1/2 hours.

After the rising was complete I heated the oven to 425°F - 218° C.

I brushed a light egg wash on each loaf and put them into the oven on the middle shelf for 15 minutes. I then rotated the pans and baked them until they had an internal 195°F - 91°C temperature.

I removed the pans from the oven and emptied the loaves onto a cooling rack for 2 hours.

Then we enjoyed! Best eaten the day it is made!

Happy Baking

More pictures......
Whole Wheat Brioche - Weighing for Dividing
Whole Wheat Brioche - Proofing
Whole Wheat Brioche - More Mixing
Whole Wheat Brioche - Ingredients


  1. Those loaves look perfect - brioche is such a satisfying thing to make, isn't it?

  2. Thanks Donalyn... it's great when it turns out and tastes as good as this did!

  3. What a great idea making a whole wheat version of brioche! :D

    1. Hi Lorraine... Thank you for your kind comment. I ha a request for it and finally found one. It was good!

  4. In most cases, I would definitely reduce a recipe that yielded four whole loaves... But for this one, I can see why you'd make it in bulk! The slices look so good, they must go quickly.

    1. Hi Hannah.. Thank you for your kind comment! The loaves were very small with the slices being approx 5 cm x 6 cm. Mini sandwich size. This recipe would make 1 regular loaf.


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