The pale, creamy colour of Kamut flour is ideal for making this wholemeal brioche bread. If you don’t have a brioche tin, knead a little extra flour into the final ball of dough, rise it on a baking tray and bake as soon as the brioche has risen.
Preparing the Dough
Making the Brioche
180°C, Fan 160°C, 350°F, Gas 4
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