Whole Wheat Brioche Bread

5 from 1 vote

This 100% whole wheat brioche dough makes the most amazing breads. It is soft, fluffy and stays fresh for days! You can use the dough to make loaf bread, hamburger buns, rolls, cinnamon rolls, cinnamon swirl bread, or anything really.

Prep Time1

Cook Time37

2 30

Total Time4 7

Course: Breads

Cuisine: French

Servings: loaf

Calories: 164kcal

Author: Jessica and Merissa

Ingredients

½ cup (113 g) unsalted butter cold
¾ cup (180 g) whole milk
1 tablespoon (13 g) granulated cane sugar
2 ½ teaspoons (10 g) active dry yeast
3 cups (384 g) hard white wheat flour
3 tablespoons (39 g) granulated cane sugar
1 teaspoon (6 g) sea salt
2 large (110 g) eggs
beaten egg for brushing the top

Instructions

Cut ½ cup unsalted butter into ½ inch cubes.
Heat ¾ cup whole milk to 90-100°F. Add 1 tablespoon granulated cane sugar and 2 ½ teaspoons active dry yeast. Stir to combine and let sit for 10 minutes to activate.
Add 3 cups hard white wheat flour, 3 tablespoons granulated cane sugar and 1 teaspoon sea salt to the bowl of a stand mixer.
Add the yeast mixture and 2 large eggs. Attach the dough hook and stir on low speed to combine, scrape the sides of the bowl as needed, the dough should be sticky but hold its shape. Let mix on low speed (speed 2 in a kitchenaid) for about 5 minutes or until well combined.
Add the butter a couple cubes at a time, stop and scrape down the bowl a couple times. After all the butter is added knead on low speed for 5-15 minutes or until it passes the window pane test (see notes below).
Turn the dough out onto the counter and shape into a tight ball. Place in an oiled container and let rise until doubled (about 60-80 minutes).
Divide the dough into 5 equal pieces, shape each piece into a loose ball, then roll out into a rectangle about 4x6 inches and roll up into a tight log. Pinch the bottom seam together.
Place seam side down into a greased 9x5 inch loaf pan, repeat with the remaining dough balls, lining them up in the pan, cover and let rise until doubled. The dough should be just above the sides of the pan (60-80 minutes). Bake in a preheated 350 oven for 35-39 minutes or until the internal temp reaches 190. Let sit for 2-5 minutes and then remove from the pan and cool on a wire rack.

Notes

This recipe needs to be made in a 9x5 inch loaf pan. It is too much dough for an 8x4 inch. If you only have an 8x4 inch pan, you can weigh out 800 grams of dough for the loaf and use the rest to make buns or a mini loaf.

How to do a window pane test: take a small chunk of dough (about ping pong ball size), roll it around a bit to make a round shape, then flatten it between your hands, and carefully stretch it out (like you would stretch a pizza crust). You should be able to stretch it thin enough that you can see light through the dough without it breaking. If you can’t, knead another 3-5 minutes and check again. Keep kneading until it passes the test.

Nutrition