Honey Wheat Brioche Loaf

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This Honey Wheat Brioche Loaf  is so easy to make, it’s bound to become a new family favorite

honey wheat brioche loaf

I love baking bread, and have to be pretty desperate to buy a loaf. That means in the summer, when it’s too hot to bake, we usually do not eat bread.  For a carboholic like me, this is typically a good thing. If its not here, I can’t eat it.

I’ve been craving bread lately, and when the kids begged for a sandwich, I had to give in.

honey wheat brioche

This loaf is so easy, started in the morning, you can be eating  a sandwich by noon, and what is better than bread fresh out of the oven; nothing that’s what.

A true brioche takes MANY hours, but I found this easy brioche loaf recipe in one of my cookbooks from Nick Malgieri – Perfect Cakes and make it all the time. I have special plans for this loaf {come back tomorrow to find out what}so I went with a honey wheat variation, but you could make it using all white flour and replace the honey with sugar. Both loaves are delicious.

honey wheat brioche loaf

I pretty much eat is as is or toasted with a bit of butter; the kids love it with PB&J, and in the afternoon it’s delicious with a slice of cheese and some fruit.

Whether it’s hot where you are or not, this loaf is worth cranking up the AC.

Honey Wheat Brioche Loaf

Ingredients

  • 1/2 cup milk {warmed to 110 degrees}
  • 1 envelope of active dry yeast {I prefer to use Red Star Platinum}
  • 1 1/4 cups AP flour
  • 1 cup of Whole Wheat Flour
  • 6 Tbsp butter {cut in 1 tbsp size pieces}
  • 3 Tbsp honey
  • 1/2 tsp salt
  • 2 eggs

Instructions

  • in a small bowl whisk together the milk, yeast, and 1 cup of flour {I used 1/2 AP and 1/2 whole wheat}
  • cover and set aside while you work with the other ingredients
  • in the bowl of a food processor, combine the butter, honey, and salt
  • pulse {scraping down the sides} until you have a smooth mixture
  • add the eggs one at a time, and pulse until smooth {the mixture may look little curdled, but that is fine}
  • add the remaining flour, and the yeast mixture, and pulse until you have a soft dough
  • scrape the dough on to a well floured surface, and knead a few times
  • press into a rectangle and fold in thirds {as you would a letter}
  • place seam side down in a well greased loaf pan, and press so that the dough fills the entire bottom of the pan
  • cover and let rise until it reaches about an inch over the rim of the pan
  • using a sharp knife, slash down the middle {leaving a 1 inch border on either end}
  • bake in a preheated oven at 350 for 35 - 40 minutes
  • cool in the pan for 5 minutes, and complete cooling on a cooling rack
https://www.wellfloured.com/honey-wheat-brioche-loaf/

honey wheat brioche loaf

more goodies for fellow carboholics

Homemade Pita Bread

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Julia Child’s Little White Loaves

little white loaves

30 minute dinner rolls

30 minute dinner rolls