Soft and fluffy yet hearty and wholesome? This whole wheat sourdough brioche makes it possible.
I admit, I am probably obsessed with brioche. But why shouldn’t I be, it’s delicious. Soft, fluffy, rich, and buttery, what’s not to love? For me, sourdough brioche is even better thanks to its savory tang. Even more to my liking is this whole wheat sourdough brioche, which swaps in 50% whole wheat flour for bit of nutty goodness. As a braided loaf it is a show-stopping golden-brown, and is perfect for creating otherworldly sandwiches and toasts (the PB&J’s will blow your mind, as will using it for savory French toast). It can also be made into soft yet sturdy buns or hoagies, for making next-level burgers and subs. Buttery dinner rolls are another great option, and any leftovers are welcome in a sweet or savory strata.
How to make Whole Wheat Sourdough Brioche
Many brioche recipes have you incorporate softened butter gradually during the kneading process. In my testing for this recipe, I’ve found that mixing melted butter directly into the dough is much easier, and does not negatively impact the finished bread. With that being said, a mixer is still highly recommended for this dough. It will start out quite sticky, making hand kneading difficult (but not impossible, if you don’t have mixer). Once adequately kneaded the dough becomes supple and losses its stickiness. Let it rise until doubled, give it a satisfying punch to deflate, and then shape the dough however you like. This recipe includes instructions for shaping a braided loaf, hamburger buns, dinner rolls, and hoagies.
The added fat in this enriched bread makes adequate fermentation essential. This means using an active, recently fed starter. Your sourdough starter should at least double within 12 hours of being fed. Having the right temperature for proofing is also key. In the summer it should be fine just left on the counter, but when room temperature is less than 70 degrees, it is worth trying to find a warm spot for rising.
What to make with this bread:
Whether you like deli meats and cheese, hummus and veggies, a hot panini, or a simple PB&J, whole wheat sourdough brioche is an exceptional bread choice for sandwiches. French toast is divine when made with this bread, and highly recommended in my Savory French Toast and Broccoli and Bacon Strata.
Brioche is also, arguably, the pinnacle of burger buns. Consider using it for these Gingery Pork Burgers, Spring Onion Lamb Burgers, Lemongrass Burgers with Coconut Carrots, or Hot Honey Mustard Chicken Sandwiches. As hoagies they are perfect for subs (try my Mushroom Meatball Subs), and for sausages or hot dogs (try my Sheet-Pan Sausages with Roasted Potato Salad).
Whole Wheat Sourdough Brioche
Ingredients
Dough
- 120 grams (½ cup) whole milk
- 56 grams (¼ cup) butter, plus more for pan
- 66 grams (⅓ cup) sugar
- 156 grams (1 cup) whole wheat flour
- 142 grams (1 cup) bread flour
- 4 grams (⅔ tsp) fine salt
- 1 large egg
- 125 grams (½ cup) sourdough starter active/fed (see note)
Egg Wash
- 1 large egg
- 15 grams (1 tbsp) heavy cream or milk
- Sesame seeds optional
Instructions
- Heat milk in a small saucepan over medium heat to a gentle simmer. Remove from heat and mix in butter and sugar until melted and dissolved. Pour into a bowl and allow to cool for about 10 minutes, or until 100-120°.
- Meanwhile, in the bowl of a stand mixer with dough hook, combine flours and salt and mix together. Set aside.
- Once cooled, add eggs and starter to the milk mixture and whisk until smooth.
- Add wet ingredient mixture to dry ingredient mixture. Mix until a shaggy dough forms. Knead on medium speed until dough is smooth and slightly tacky, but not sticky, about 8-10 minutes. Alternatively, knead by hand using preferred method.
- Transfer dough to a lightly greased clear bowl or container. Mark the position of the top of the dough with a rubber band or washable marker. Cover with plastic wrap or a damp towel and leave at room temperature until doubled in volume, about 4-6 hours (see note).
- For a loaf: Grease an 8.5×4.5-inch loaf pan with butter. Punch down dough and transfer to a lightly floured surface. Divide dough into 3 equal pieces (use a scale to weigh each piece of accuracy). Roll each into a 10-inch log with your hands. Pinch together one end of each log. Braid stands into a loaf and pinch seems closed. Place in prepared loaf pan.
- For hamburger buns or dinner rolls: Grease a 9×13-inch baking pan with butter. Punch down dough and transfer to a lightly floured surface. Divide dough into 4 pieces for large burger buns, 6 for smaller buns, or 12 for dinner rolls (use a scale to weigh each piece of accuracy). Pinch and pull the edges of each piece into the center to create a taught ball of dough. Pinch seems closed. Place seem side down in the prepared loaf pan.
- For hoagie rolls or hot dog buns: Line a half sheet pan (13×18-inch) with parchment paper. Divide dough into 4 equal pieces for hoagies, or 6 for hot dog buns (use a scale to weigh each piece of accuracy). Roll out each piece with a rolling pin into 4×6-inch rectangles. Roll up each rectangle, starting from the longer edge, into a tight cylinder. Pinch seems closed. Place seem side down on the prepared baking sheet, spaced evenly apart.
- Cover with plastic wrap or a damp kitchen towel and allow dough to rise until about doubled. This may take around 3-6 hours (see note).
- When ready to bake, preheat oven to 350°. In a small bowl whisk together egg and heavy cream for egg wash. Brush the top of the dough with egg wash. Sprinkle with sesame seeds if desired.
- Bake for around 20-25 minutes for buns or 35-45 minutes for a loaf, or until golden brown and internal temperature is 210°. Allow to cool in pan for 5-10 minutes then remove and place on a wire rack to cool completely.
