Quick And Easy Whole Wheat Brioche Recipes

EASY BRIOCHE

Steps:

• Mix everything together in your mixer until you get a nice really smooth dough. This can take a while. In my case it took about 15 minutes, scraping down the dough every few minutes from the dough hook in the mixer.
• After it's mixed, place the dough in a lightly oiled bowl, turn to coat (so it won't dry out) then let it rise in a draft-free place until doubled. This might take as much as 2 hours since the large amount of butter will slow the rise. WAIT!
• After rising, de-gas the dough, cut it into about 12 equal pieces, press them fairly flat then add some chocolate chips.
• Roll the dough into a round shape and place on parchment paper to rise, covered for about 45 minutes. If you want, you can instead place the filled dough balls in a lightly greased muffin tin to maintain the round shape. They do come out much prettier that way! Let the dough rise in the tin until they overflow the tops a little to make the traditional 'mushroom' top.
• Pre-heat the oven to 365 F (185 C). Just before placing in the oven, brush gently with a wash of egg white and water. Sprinkle with sesame seed if you want. I think it make them tastier but it's just a matter of taste. Bake for 10 minutes, turn them 180 degrees for even baking, them bake another 10 minutes.

QUICK BRIOCHE BUN RECIPE

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat.
• Combine the warm water, warm milk, yeast and sugar in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes.
• Add the salt and egg to the bowl. Use the paddle attachment to combine on low speed.
• Add both flours and mix on low speed until combined, then mix in the butter pieces.
• Switch to the dough hook and knead for 8 minutes. The dough will be very soft and slightly sticky.
• Transfer the dough to a floured work surface and knead a few times with your hands to form it into a ball. Cut the dough into 8 pieces. Shape each piece into a round ball and place on the prepared baking sheet.
• Loosely cover the dough balls with a clean kitchen towel and let rest for 15 minutes.
• Meanwhile, preheat oven to 400 degrees F.
• Combine the egg and 1 tablespoon milk in a small bowl, stirring with a fork. Remove the towel and brush the tops of the buns with the egg wash. Bake hamburger buns in the oven for 13-15 minutes, until tops are golden.

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

EASY BRIOCHE BREAD

Steps:

• Prepare ingredients for brioche bread.
• Combine the warm (110°F) milk with yeast, sugar, and two cups of flour. Whisk the ingredients together. Cover the bowl with a towel and set it aside in a warm place for about 30 minutes.
• In a separate bowl, whisk the eggs together. Add eggs, vanilla extract, and melted butter to the dough mixture. Whisk in the remaining flour in small portions.
• Knead the dough by hand or in a stand mixer until it becomes elastic. This will take about 10-15 minutes. Cover the dough and let it rise for about an hour.
• Remove the dough from the bowl and divide it into two even pieces. Next, divide each piece into three pieces. Roll each piece out into a long rope. Connect the ends of the ropes together and braid them.
• Place braided brioche on a lined baking sheet, cover it with a towel, and let it rise for 30 minutes. In a small bowl, whisk the eggs and water to create the egg wash. Brush the brioche with the egg wash.
• Bake the brioche at 350°F for about 30 minutes or until the bread is golden brown.

EASY WHOLE WHEAT BREAD

Steps:

• Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
• After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.

QUICK AND EASY WHOLE WHEAT BRIOCHE

Steps:

• Mixing and storing the dough: Whisk together the flour, yeast, salt, and vital wheat gluten in a 5-quart bowl or a lidded (not airtight) food storage container.
• Combine the liquid ingredients and mix them with the dry ingredients without kneading, using a spoon, a 14-cup food processor or a heavy duty stand mixer with paddle.
• The dough will be loose, but will firm up when chilled. Don't try to use it without chilling for at least 2 hours. You may notice lumps in the dough but they will be gone in the finished product.
• Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hours.
• Refrigerate it for at least 2 hours before using. The dough can be stored and used over the next 5 days, or store the dough in the freezer for up to two weeks in an airtight container. Freeze it in 2 lb portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise times.
• On baking day, grease a non-stick brioche mold or an 8 1/2 x 4 1/2-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece of dough (you can make a one-pounder as well). Dust the piece with more flour and quickly shape it into a ball. Place the ball into the prepared pan and allow to rest, loosely covered with plastic wrap, for about 1 hour 45 minutes. (dough should no longer feel cold and will have a bit of spring to it).
• Thirty minutes before baking time, preheat the oven to 350 degrees F, with a rack in the middle of the oven where your baking stone should sit. If not using a baking stone, a 5-minute preheat should be enough.
• Just before baking, use a pastry brush to paint the loaf's top with egg wash.
• Bake the loaf near the center of the oven for about 40-45 minutes. For smaller or larger loaves you will need to adjust the resting and baking times-a one-pounder should need only about 35 to 40 minutes in the oven.
• Remove the brioche from the pan and allow it to cool on a rack before slicing. If it refuses to come out of the pan, allow to rest in hot pan for 10 minutes and it should unstick to the sides and slide out.