Soft, rich, and just sweet enough, this whole grain brioche gets a deep, nutty flavor and extra nutrition from Janie’s Mill Organic Italian Style Pizza Flour—a 100% whole grain flour made from heritage wheat. The result is a more flavorful version of classic brioche with a beautiful golden crumb.

Janie’s Mill Organic Italian Style Pizza Flour is not your typical white flour. It’s 100% whole grain, stone-milled from heritage wheat like Turkey Red. That means it contains the bran, germ, and endosperm—nothing stripped away. Because it’s whole grain, it’s more flavorful, more nutritious, and slightly more absorbent than conventional bread flour.

You might expect whole grain to make your brioche heavy—but this flour is finely milled, high in protein (12.5–13.5%), and incredibly light for a whole grain option. It gives the dough a subtle nuttiness, a beautiful golden color, and just enough structure to stay fluffy and soft.

Compared to regular bread flour:

Janie’s Mill Organic Italian Style Pizza Flour is whole grain; bread flour is refined. It has slightly more texture and flavor. It absorbs a little more liquid, so hydration needs adjusting. It results in a more complex, naturally rich taste

And yes, this flour is both whole grain and whole wheat, just from older, more flavorful wheat varieties. It’s a beautiful way to bring more nutrition into something indulgent like brioche—without sacrificing softness.

Ingredients:

450g Janie’s Mill Organic Italian Style Pizza Flour
185g whole milk
3 eggs
65g sugar
9g salt
7g instant yeast
75g unsalted butter (softened)

Directions:

All ingredients went into the stand mixer except butter. I mixed on low until combined, then increased the speed to medium and let it knead until the dough was soft, smooth, and elastic. Then I added butter and continue kneading for 5-7 min until strong gluten developped . The dough should pull away from the bowl and pass the windowpane test.
I transferred the dough to a greased bowl, covered it, and let it rise for about 2 hours, or until doubled.

After the first rise, I divided the dough into 5 equal pieces and shaped them into tight rolls.

I placed the rolls into a large Pullman loaf pan (13 x 4 x 4 inches), spaced evenly. You can also use a regular loaf pan or shape them individually if you prefer.

I let them proof until puffy (about 1.5–2 hours depending on room temp), then brushed the top with egg wash.

Baked at 325°F (175°C) for 28 minutes until golden brown and fragrant.

Soft, rich, and lightly sweet—this brioche has all the butteriness you expect, but with more depth thanks to the whole grain flour.

Enjoy!