For The New Healthy Bread in Five Minutes a Day the idea was to offer a variation of sweets and enriched breads, but they had to fit with our goal of healthier ingredients. This meant less white flour, less sweeteners, less fat and yet still delicious, tender and rich.
Whole Wheat Brioche
Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved.
4 cups white whole wheat flour (white whole wheat is nice for its lighter color and flavor, but the recipe works fine with regular whole wheat)
3 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast
1 tablespoon kosher salt
1/4 cup vital wheat gluten
2 1/4 cups lukewarm water
3/4 cup (1 1/2 sticks) unsalted butter, melted or (zero trans fat, zero hydrogenated oil margarine) or (neutral-flavored oil)
3/4 cup honey
5 large eggs
Egg wash (1 egg beaten with 1 tablespoon water) for brushing on the top of loaf
The following are the basic instructions, for more details refer to the book.
1. 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.
2. Combine the liquid ingredients and mix the m with the dry ingredients without kneading , using a spoon, a 14-cup food processor or a heavy duty stand mixer with paddle.
3. The dough will be loose, but will firm up with chilled.
4. Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hours.
5. Refrigerate it for at least 2 hours before using. The dough can be stored and used over the next 5 days.
6. 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 whole wheat brioche 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).
7. Preheat the oven to 350 degrees, with a rack in the middle of the oven.
8. Just before baking, use a pastry brush to paint the loaf’s top with egg wash.
9. 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.
10. Remove the brioche from the pan (see page 50) and allow it to cool on a rack before slicing.
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