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!
Whole Spelt Brioche
- 50g Sweet Starter
- 50g Whole spelt flour
- 30g Water
- Süßer Starter
- 420g Whole spelt flour
- 250g Egg
- 10g yeast
- 10g Salt
- 5g rose hip powder
- 1/2 Orange, peel grated
- 110g sugar
- 180g cold Butter (10°C), cubed
Mix all ingredients for the Sweet starter and let it rise for 3 hours at 30°C.
Knead all ingredients except sugar and butter for 6 min at slow speed. Now add sugar in small portions, kneading in between until the sugar is incooperated before adding the next portion of sugar. Add butter (cut into small pieces) all at once and knead until full gluten development (about 15 min) at fast speed.
Proof for 2-3hours.
Divide the dough into 90g pieces and preshape them into balls. Let them rest for 10 min, then roll them into a elongated shape. With the edge of the hand press down to form a big ball connected with a small dough strand with a small ball. Press the small ball into the big one and place it in the brioche form.
Proof for 120 min.
Now glaze with beaten egg and bake at 200°C for 17 min.