Kamut Khorasan Brioche

Wholemeal Khorasan Brioche

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35-40 minutes 1 brioche Nuts Vegetarian

About this recipe:

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The pale, creamy colour of Wholemeal Khorasan flour is ideal for making this wholemeal brioche bread. If you don’t have a fluted brioche tin, you can use a loaf tin.

Equipment:

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3 x mixing bowls and brioche tin

Ingredients:

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250g Doves Farm Organic Wholemeal Khorasan Flour
25g caster sugar
Ā¼ tsp salt
75g butter
1 tsp Doves Farm Quick Yeast
1 egg
175ml tepid milk
butter, for tin
flour, for dusting

Method:

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200°C, Fan 180°C, 400°F, Gas 6

Step 1

  1. Put the flour, sugar and salt into the bowl and stir to combine.
  2. Chop the butter into small cubes.
  3. Add the butter cubes to the bowl and using a fork or pastry blender, mix until it resembles breadcrumbs.
  4. Stir in the quick yeast.
  5. Break the egg into another bowl, add the milk and beat together.
  6. Add this to the flour bowl and stir gently to form a sticky dough.
  7. Invert a larger mixing bowl over the dough bowl and leave in a warm place until it has grown in size, about 2 hours.

Step 2

  1. Gather the sticky dough into a ball with floured hands and place it on a flour dusted work surface.
  2. Dust the dough lightly with flour and knead for 100 presses without adding flour.
  3. Invert a larger mixing bowl over the dough bowl and leave in a warm place for the dough to double in size, about 1-2 hours.

Step 3

  1. Rub some butter around the inside of a brioche tin.
  2. Gather the dough into a ball with floured hands and place it on a flour dusted work surface.
  3. Gently pull and extend the dough then fold it back onto itself 5 times.
  4. Shape the dough and lift it into the brioche tin.
  5. Invert a large mixing bowl over the brioche and leave in a warm place for an hour.
  6. Pre-heat the oven 20 minutes before baking.
  7. Bake for 35-40 minutes.

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