I used the recipe from Peter Reinhart’s Whole Grain Breads – New Techniques, Extraordinary Flavor.
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Whole Wheat Brioche |
More after the jump…….
For my 4 small loaves of Whole Wheat Brioche I used:
1 3/4 Cups of Whole Wheat Flour
1/2 Teaspoon Salt
1/2 Cup Whole Milk, Scalded and cooled
8 Ounces of Melted and Cooled Butter
then:
1 3/4 Cups of Whole Wheat Flour
1/4 Teaspoon of Instant Yeast
4 Large eggs, Slightly beaten
then:
1/2 cup of Whole Wheat Flour (but up to a 1 cup could be needed)
5/8 Teaspoon of Salt
2 1/4 Teaspoons of Instant Yeast
3 Tablespoons of Sugar
Egg Wash
The night before I wanted the Brioche I started:
I mixed the Whole Wheat Flour, the Salt, the scaled and cooled milk, and the butter together until it was well mixed into a nice ball. I placed the ball in a covered bowl into the fridge overnight.
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Whole Wheat Brioche – Ingredients |
I then mixed the whole wheat flour, the yeast and the eggs into a nice ball as well. I let is sit for a couple of minutes then kneaded it for a couple of more minutes. I formed a ball and placed it in a bowl and covered it. I placed the bowl in the fridge over night too.
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Whole Wheat Brioche – Ingredients |
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Whole Wheat Brioche – Mixed and Waiting |
The next morning I cut up each of the dough balls into 12 pieces with my bench scraper and put them in my mixer with the dough hook. I add the salt, yeast, and sugar to the bowl as well. I mixed everything for 4 minutes on low speed.
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Whole Wheat Brioche – Mixture Cup Up and Ready to go |
Having never made this kind of bread before I was skeptical that it would all come together…but it did!
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Whole Wheat Brioche – In the Mixer |
I dusted the counter with flour and stared kneading my hand. Adding more flour as I went along. I incorporated 1/2 cup of whole wheat flour (you may need up to 1 cup) until the dough was cold, firm and slightly tacky.
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Whole Wheat Brioche – Waiting to be Kneaded |
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Whole Wheat Brioche – Kneaded |
While the dough was resting, I sprayed 4 small loaf pans with spray oil.
I then formed 4 small loaves and placed them into the pans. I placed the pans on a baking sheet and covered the whole tray with a lightly oiled cover of plastic wrap. Off to the warm place these went for 3 1/2 hours.
After the rising was complete I heated the oven to 425°F – 218° C.
I brushed a light egg wash on each loaf and put them into the oven on the middle shelf for 15 minutes. I then rotated the pans and baked them until they had an internal 195°F – 91°C temperature.
I removed the pans from the oven and emptied the loaves onto a cooling rack for 2 hours.
Then we enjoyed! Best eaten the day it is made!
Happy Baking
More pictures……
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Whole Wheat Brioche – Weighing for Dividing |
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Whole Wheat Brioche – Proofing |
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Whole Wheat Brioche – More Mixing |
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Whole Wheat Brioche – Ingredients |