The whole wheat savory brioche, perfect to stuff as you like, will make a great impression with friends and family, especially if you have a buffet dinner.
Present them with skewers inserted so the filling doesn’t slide off, stuff them in a thousand different ways and you’ll never let go of this recipe.
Of course, you can also make them with all-purpose flour if you don’t like whole wheat flour, but since it’s used a lot at my house I wanted to try it and my recipe surprised even me. Let’s find out how to make it right after the photo as always.
- Difficulty: Medium
- Cost: Affordable
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All Seasons
Ingredients for Whole Wheat Savory Brioche
- 2 cups whole wheat flour
- 2 cups Manitoba flour
- 3.5 tbsp butter
- 0.2 oz fresh yeast
- 2/3 cup milk
- 1 egg
- 1 egg yolk
- 1.5 tbsp sugar
- 2 tsp salt
Preparation of Whole Wheat Savory Brioche for Stuffing
To prepare the whole wheat savory brioche, start by heating the milk to 95°F, just barely warm.
Dissolve the fresh yeast in a small portion of the milk and pour it into a bowl along with the whole egg and the egg yolk.Now add the sifted flours together, the sugar, and knead with your hands adding all the milk until a dough as homogeneous as possible is obtained.
Melt the butter in the microwave or on a low flame on the stove. Once melted, add it to your dough, continuing to knead to mix.
Add salt last, knead on a lightly floured surface to form a smooth and homogeneous ball.
Place it in a container that can accommodate it even while it rises, cover it with a clean and dry cloth and some plastic wrap, let it rise in a warm place until doubled in size.With this amount of yeast, it will take about 6 hours, if you don’t have that much time, you can increase the amount of yeast by 2 grams.
Once risen, take your dough and roll it out with a rolling pin fairly thin.
If you manage to give it a round shape, it will be much easier to cut triangles for the brioche.Once you’ve cut the triangles, roll them up with the tip pointing downwards. Arrange them on a baking sheet lined with parchment paper.
Then let them proof again for about 1 hour.
Brush with the leftover egg white and bake in a preheated oven at 320°F for 25 minutes, adding a small pot with water inside the oven to prevent them from drying out too much.Once baked, take the whole wheat savory brioche out of the oven and let them cool.
Then cut them in half and fill as you like, with lettuce and tomatoes, with cheese and cold cuts, with grilled vegetables, with soft butter and artichokes, and…
ENJOY YOUR MEAL
Storage of Whole Wheat Savory Brioche for Stuffing
The whole wheat savory brioche can be stored in an airtight container outside the fridge for 2 or 3 days without stuffing and without cutting.
You can freeze the whole wheat savory brioche once cold and uncut, then take it out a few hours before stuffing, allowing it to thaw at room temperature.
You can freeze the whole wheat savory brioche once cold and uncut, then take it out a few hours before stuffing, allowing it to thaw at room temperature.
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