Whole Grain Brioche

Enjoy the classic soft and airy brioche texture, PLUS hearty flavors and beautiful gluten development from our Italian-Style Pizza Flour. You can also use this versatile recipe to make dinner rolls, sandwich buns, cinnamon rolls, and more. 

This recipe comes to us thanks to Natalya Syanova, founder of Natasha's Baking. Natalya is a Chicago-based sourdough expert and baking enthusiast. You can find more of her recipes on her website and Instagram. She is also the author of Sourdough Baking with Kids which is available on our website.

Yield: 1 large loaf

Total Time: 5 hours

Ingredients

• 450 g Janie’s Mill Italian-Style Pizza Flour
• 185 g whole milk
• 3 eggs
• 65 g sugar
• 9 g salt
• 7 g instant or active dry yeast
• 75 g unsalted butter (softened)

Instructions

1. Combine all ingredients except the butter in the bowl of a stand mixer. Mix on low until combined, then increase the speed to medium and let it knead until the dough is soft, smooth, and elastic.
2. Add the butter and continue kneading for 5-7 minutes until strong gluten develops. The dough should pull away from the bowl and pass the windowpane test.
3. Transfer the dough to a greased bowl, cover it, and let it rise for about 2 hours, or until doubled.
4. After the first rise, divide the dough into 5 equal pieces and shape them into tight rolls. You may choose to divide them into 3 or 4 pieces as well depending on the length of your loaf pan and your desired look. 
5. Place the rolls into a large Pullman loaf pan (13 x 4 x 4 inches), spaced evenly. You can also use a regular loaf pan or shape them individually if you prefer.
6. Let them proof until puffy (about 1.5–2 hours depending on room temp), then brush the top with egg wash.
7. Bake at 325°F (175°C) for 28-30 minutes until golden brown and fragrant.