January was extraordinary dark this year. I miss the sun and feel that without I lack creativity. Yesterday, finally, we had a sunny day and so we spent a day outside. Coming home my mind happily mingled different ideas I had recently to bake a whole grain brioche.

As adding some rose hip powered helped me to archive a better gluten structure in this bread I decided to test its power in a whole spelt variant of brioche. With some sweet starter for flavour and some finely grated orange peel to break the slight bitterness of whole grain, I kneaded a dough containing a good amount of egg and butter. Kneading a brioche dough is always thrilling. As soon as the butter is added to the mixture, it turns in a sloppy mess. This happens with wheat brioche dough as well, so do not panic. Just keep kneading. The dough needs time until it starts to come together once again, but it will. As spelt sensitive to overkneading, it is advisable to keep an eye on gluten development . Nevertheless aim for full gluten development. Then you will be rewarded with a delightful brioche with a tender crumb. The flavour is rich and buttery, with delicious orange notes. For me, it is an enrichment of my Sunday morning breakfast, especially in combination with  my favourite orange jam!

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