I’m always up for some good baking.
My friends over at Nosh On It are hosting #BurgerWeek, a compilation of creative burger-style fare from across the blogosphere. And I’m bringing the buns. Brioche buns to be exact; a spin off of my original version with the addition of whole wheat flour. I wanted to create a healthier version without departing too much from a traditional brioche. My family loves this recipe- it’s perfect for burgers.
Here are some key elements to keep in mind when baking:
Working with whole wheat flour can be tricky; too much will make your bread heavy and dense. After a couple of experiments, I found that adding only a small amount and letting the dough rise overnight was key to a light and fluffy texture. I also let my dough come to room temperature instead of baking (cold) straight from the fridge. This improved the overall texture as well.
- 1 c. warm water
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2½ tablespoons sugar
- 2 large eggs
- 2½ cups bread flour
- ¾ cup whole wheat flour
- 1½ teaspoons salt
- 2½ tablespoons unsalted butter, softened.
- sesame seeds