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Whole Grain Brioche

Whole Grain Brioche

410kcal
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Prep 45 minutes
Cook 28 minutes
Total 5 hours 13 minutes
Soft, rich, and just sweet enough, this brioche gets a deep, nutty flavor and extra nutrition from heritage wheat. Unlike typical white brioche, this version uses 100% whole grain flour to create a more complex, naturally rich taste without sacrificing that signature fluffy texture.
Servings 1 large loaf

Ingredients

The Dough
  • 450 g Janie’s Mill Organic Italian Style Pizza Flour (or 100% whole grain heritage flour)
  • 185 g Whole Milk
  • 3 Large Eggs
  • 65 g Sugar
  • 9 g Salt
  • 7 g Instant Yeast
  • 75 g Unsalted Butter (softened)

Method

Mixing & Kneading
  1. Add all ingredients except butter into the stand mixer. Mix on low until combined.
  2. Increase speed to medium and knead until the dough is soft, smooth, and elastic.
  3. Add the softened butter and continue kneading for 5–7 minutes until strong gluten has developed. The dough should pull away from the bowl and pass the windowpane test.
Fermentation & Shaping
  1. Transfer the dough to a greased bowl, cover, and let rise in a warm spot for about 2 hours (or until doubled).
  2. Divide the dough into 5 equal pieces and shape them into tight rolls.
  3. Place the rolls into a large Pullman loaf pan (13 x 4 x 4 inches), spacing them evenly.
Final Proof & Baking
  1. Let the rolls proof until puffy (about 1.5–2 hours depending on room temperature).
  2. Brush the top with an egg wash.
  3. Bake at 325°F (175°C) for 28 minutes until fragrant and golden brown.

Nutrition

Calories410kcalCarbohydrates76gProtein15gFat7gSaturated Fat4gPolyunsaturated Fat0.3gMonounsaturated Fat2gCholesterol36mgSodium707mgPotassium477mgFiber2gSugar74gVitamin A312IUVitamin C0.3mgCalcium245mgIron0.4mg

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