Annie's Wholemeal Brioché by anniembee. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

Breads & rolls

Preparation time

4h 3min

Total time

4h 28min

Portion

12 portion(s)

Level

medium

TM 31

by anniembee

published: 2013/03/11

changed: 2013/07/24

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Ingredients

Brioché

450 grams lukewarm water
60 grams sugar, or honey
600 grams Laucke's Golden Wholemeal Bread Mix
5 grams salt
3 eggs yolks
4.5 grams Dry baker's yeast, [I used Laucke brand]

Optional Sprinkle Decoration

rock sugar, sometimes called pearl sugar, or coarse sugar

450 gram water
60 grams sugar
600 grams Laucke's Golden Wholemeal Bread Mix
5 grams salt
3 eggs yolks
4.5 grams Dry baker's yeast, [I used Laucke brand]

rock sugar, sometimes called pearl sugar, or coarse sugar

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Recipe's preparation

Preparing the Dough

In the bowl mix the yeast, lukewarm water, sugar & cook 1 minute at 37 C/speed 1-2.

Add the flour, 2 of the egg yolks, and the salt and mix 2 minutes 30 seconds. "Closed lid" / "Dough mode"

Rest the dough 20 -120 minutes in the bowl in a warm place, or until double in volume.

Beat it down by stirring with a spatula. Let it rest a further 5 minutes before forming. Now form the dough into the chosen shape: round, buns, plait, or mould into a loaf shape.

Place the formed dough into a prelined mould or a baking tray.

I glaze my loaf immediately after forming into the final shape, brush again 5 minutes later, and then I brush again after the final shape has risen and is ready to bake.

Stir the extra egg yolk (or two) for glazing. The egg glaze can be mixed with a tablespoon of cream, yoghurt, butter or milk. I use yoghurt and it makes a wonderful thick, golden glaze. Brush the top of the brioche with the egg glaze, being careful not to drip any on the side of the pans, or it will impede rising. Leave in a warm area to rise again until fully doubled in volume.

If you are sprinkling the top of the bread wuth coarse sugar rocks, fruit or seeds, sprinkle on top following the final glaze.

Baking the Brioché

Preheat the oven to 220C (200 C fan forced). Cook in the oven 10 minutes/220C [th. 7/8], then for around 15 minutes at /160C [th. 6] (150C if fan forced).

If the crust colours up too quickly, cover the top with aluminium foil. Once cooked, allow to rest 5 minutes in the oven.

Remove it from the oven, allow it to cool, and then unmould it. Et Voila! Fresh, delicious, and [almost!] healthy Brioché!

Tip

Brioche is lovely sweet bread for breakfast or morning tea. Delicious with a great jam and if you like, butter or cream. This recipe It is particularly moist, rich and flavoursome.

For a smaller loaf, you can follow the same recipe using 500 grams of bread, and 300 grams water. Try experimenting with buttermilk or whey in place of the water, and adding fruits and nuts.

Notes -This brioche is based on the Laucke 'lighter' style Golden Wholemeal 'mixer' bread recipe, except I am adding the sugar and egg yolks.

Note that one cube of fresh baker's yeast equals 42grams of fresh yeast, or 42/3 (14) grams of dry yeast.

Thermomix Model

Recipe is created for
TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Afternoon tea Breakfast Brunch Snack Baking Chef recipes Creative Bread French Side dish