Flaxseed Brioche Bread
Category: Yeast Breads
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 350g |
| Manitoba flour | 150g |
| Whole milk | 240g |
| Water | 100g |
| Brown sugar | 25g |
| Butter (softened) | 20g |
| Fresh brewer’s yeast | 5g |
| Flaxseeds | 20g |
| Fine salt | 1 tsp |
| Water (for water roux) | 250g |
| All-purpose flour (for water roux) | 50g |
| Egg yolk | 1 |
| Whole milk (for glaze) | 10g |
| Flaxseeds (for garnish) | q.b. |
Instructions:
To make the flaxseed brioche bread, begin by preparing the water roux (Tangzhong). In a small saucepan, combine the 250g of water with 50g of all-purpose flour. Heat the mixture over low-medium heat, whisking constantly until it thickens to a smooth, gelatinous texture. Once the roux reaches a consistency where it leaves a trail on the spoon and becomes slightly translucent, remove the saucepan from the heat. Transfer the water roux to a container and set it aside to cool to room temperature.
In a separate bowl, crumble the fresh yeast into 100g of lukewarm water and stir until dissolved.
In the bowl of a stand mixer fitted with the dough hook attachment, combine the 350g of all-purpose flour and 150g of Manitoba flour. Add the cooled water roux, the yeast mixture, 240g of whole milk, and the brown sugar. Mix on low speed until a smooth and cohesive dough begins to form.
Once the dough comes together, gradually add the softened butter, a little at a time. Allow each small portion of butter to fully incorporate into the dough before adding more. Continue mixing until the dough is elastic and smooth.
Next, add the fine salt and the flaxseeds. Mix on low speed until evenly distributed throughout the dough. Once the dough is smooth and well-combined, transfer it to a lightly floured work surface. Shape the dough into a smooth ball.
Place the dough ball into a lightly greased bowl and cover with plastic wrap. Let the dough rise in a warm place (around 26°-27°C) until it has doubled in size. A good place for this is inside an oven with just the light on to maintain warmth. This will take about 1 to 1.5 hours, depending on the temperature.
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into portions, about 8 pieces. For each piece, shape it into a smooth ball by rolling it between your hands. This process, called “pre-shaping,” helps create a tight and uniform texture for the final loaf.
Lightly oil a 26×11 cm loaf pan (or a similar-sized baking pan). Place the dough balls into the pan, making sure to arrange them closely together. Cover the pan loosely with plastic wrap and leave the dough to rise again until it reaches the top of the pan. This second rise typically takes around 45 minutes to 1 hour.
Once the dough has risen, preheat the oven to 180°C (350°F). In a small bowl, whisk together the egg yolk and 10g of milk to create a glaze. Gently brush the surface of the dough with this glaze to give it a golden, shiny finish. Sprinkle the top with additional flaxseeds for a finishing touch.
Place the loaf in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the bread begins to brown too quickly, cover it loosely with aluminum foil and continue baking until fully cooked.
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve your delicious flaxseed brioche bread warm or at room temperature.
Enjoy this soft, slightly sweet, and nutty bread with your favorite spreads, or use it for sandwiches or toasted with a little butter!
Tips:
- You can store this brioche bread in an airtight container for up to 2-3 days at room temperature.
- For an extra touch, you can mix other seeds like sesame or sunflower with the flaxseeds for a more varied texture.
- If you prefer a dairy-free version, substitute the whole milk and butter with plant-based alternatives like almond milk and vegan butter.
Nutritional Information (per serving, approx.):
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 35g |
| Protein | 6g |
| Fat | 7g |
| Saturated Fat | 3g |
| Fiber | 2g |
| Sugar | 4g |
| Sodium | 180mg |
Note: This recipe offers a tender, slightly sweet loaf with the added benefits of flaxseeds, known for their heart-healthy omega-3 fatty acids and fiber. It’s perfect for breakfast, as a snack, or even as a light lunch when paired with your favorite fillings.
