📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
We have just been on holiday in France. Boy, do these people like buttery bread! Croissants and brioche every morning. Compliments on this wholewheat brioche! It looks wonderful and the buns must have been very tasty too
I was able to bake this brioche recipe - and may I say - OUTSTANDING!! I think the dough was a bit stiffer than your other brioche recipes, but still resulted in a beautiful crust, soft and fluffy interior and a nice wheaty, nutty and buttery flavor. Thank you for sharing this recipe. Photos have been posted on "Charlie's Baking Buddies".
I’ve made this recipe twice now by hand. It’s a grueling process but with your hand mixing technique, time, and elbow grease I make it happen! I’ve experimented using the 10% of water in the recipe to make a 20% poolish and it works out beautifully. I suppose you can also use that same ratio but with boiling water to make a yudane to further increase the softness. Anyways thank you for this recipe it is amazing 🙏🏽
This looks incredible!!! 😍 Brioche is my guilty pleasure, but I rarely make it because I prefer working with wholegrain/sourdough breads for health reasons. Thank you so much for sharing❤
i remember binge watching your channel last year and completely forgot about it until youtube recommended this video to me today! you are my favourite baking channel as you really know your stuff so you explain the science very well. now that i’ve found you again i wont forget to subscribe!!
I love it when you pros experiment. Home bakers do it all the time, and its great, but it begs the question - are their results valid? And would a pro failed and deemed a receipt unsuccessful? With you however, I’m sure. If something doesn’t work out - it won’t work out for anyone. Keep up the good work!
This is the best bread I’ve ever made. I used hard white wheat with my mockmill and couldn’t believe the results. The bread has a browned butter taste and a wonderfully light and airy texture
Thanks for another great recipe and video. The quality of your content deserves many more views. Do you have an estimate on how many loaves this would yield for a 5.75-inch by 3.25-inch by 2.25-inch loaf pan?
This looks like it's going to be delicious. I am currently working my way through your preferments playlist but I think I will slip this in between a couple of the recipes. Thank you for doing the hard bits!
Pretty cool!!! Looks are for presenting but if the flavor is the star -- then no worries. Thanks again Charlie, another great recipe on record. Be Safe
Another of yours I will try. I have a wee problem when working from your videos as your hands are larger than mine and when I knead or fold dough I always need to recheck my measurements because it looks like I have way too much dough.
Got curious about the origin story of brioche and came across this: “One popular theory claims that it was invented by Norman Vikings, who settled in France in the 9th century and brought the secrets of making butter with them. The word brioche first appeared in print in 1404, and the name is believed to be derived from bris and hocher, meaning to knead and to stir.” There’s a Norwegian in our extended family so I sorta wanna believe this. 😂 Also it’s a really cool idea that such a rich decadent dough probably began as something like this Wholewheat brioche.
I found you a very knowledgeable person.can I follow the same recipe with emmer wheat flour?as it is weak in gluten,how can I adjust it with vital wheat for a 250gram flour? waiting for your suggestion please
Thank you for the kind words. I have not used emmer before so I can't tell you for sure. Here's a video on VWG ua-cam.com/video/mf3Xo6YtsB4/v-deo.html you can use it as a guide. I would personally just stick with whole wheat here. If you're adding gluten anyway then you may as well just use wheat. Let me know how it turns out if you try it ✌️😎
When you say "whole wheat" do you mean bagged flour labeled "whole wheat" or did you mean truly whole wheat where you grind your own flour? I've been having a hell of a time with fresh ground. Even using baker's percentage...something isn't working. This is one I will have to try since it worked out for you. Fresh ground tastes soooo good I just have some trouble with getting enough rise and the loaves come out a little dense.
@@ChainBaker Well, get ready cause it's a different game all together. I do manage to get some good loaves and the flavor is unmatched...So is the satiation. I mean, you eat two slices and you're done. Store bought, I could eat half a loaf and still crave more. Probably why the world is getting fat? Anyway, using baker's % like you showed in your videos has led to a lot of improvements. First off, I learned I was using way too little dough for my container. Your "calculate dough for your container" video helped me find that mistake. I think my problem lies in the method as I seems I get better results when I mix just the water and flour and let that sit for a bit before adding anything else. Hopefully, these problems will get solved soon.
cool very interesting, thanks. I cant seem to find the comment about apple cider vinegar, but bread is baking as I type and i added more ACV to see if it makes a difference in keeping it longer before stailing.
@@ChainBaker well I will report back tomorrow, still got a loaf already cut in halves with some slices used but deliberately did not used it today, will be a week old tomorrow, curious how is behaves
@@ChainBaker Curious what you'll see, I could still cut the 7 days old loaf and yes it has staled but its still ok to eat. Bizarre, out in the open in a warm kitchen for so long, new test tomorrow.
Well mold was there, i cut it away but did not dare to eat it, yet afer 8 days of being in the open, without the mold it would be ok, I could cut it, it has not turned into a brick, i tossed the remaining pieces cut into small pieces with some milk and water in a bowl and the cat ate it all. It surely is different from bread without apple cidre vinegar, easy to add and way longer to be used (my old bred dries out so no mold is forming, this time it didn't dry out the mold is a clear prove of that, interesting stuff indeed that apple cidre vinegar, wh wrote that comment, i'd like to thank him/her?
This looks fantastic and I will try it as is, but I tend to really like oats/oatmeal in my breads and I'm wondering if that could somehow be incorporated into a ww brioche like this or if that'd just be too many things going on. Hmmm. Anyway, thanks for these videos! They have been extremely helpful and tasty!
I think it's a fermentation issue. Scoring may get them to open up where the cut is instead of at the weakest point, but still buns like those are not meant to be scored. Or at least mine were not :)
Hi Charlie, Hope you are doing well! I am looking for your advice as I would like to make the bread and I want to use a 1.5 pound pan. Is that possible for the whole dough? Or is it better to use two of the 1.5pound pans? The other thing that I don’t have a fan in my oven , shall I increase the temperature by 20C will be enough? Or without the fan it won’t work? Thanks in advance 🙏
Bread in my local store has gone up a whole dollar. do you have an easy white bread sandwich recipe? oops, I meant sandwich bread recipe. I only have all purpose flower right now and I do not have a standmixer with doe hooks so it will be entirely made by hand. thanks for any help you can give enjoy your show.
Hi, I tried this recipe twice but both the times my dough turns really sticky.. I am using a 13% flour.. everything is also nicely chilled as you recommended plus it’s not very warm where I live.. I am kneading using my kitchen aid exactly as you defined…can you possibly figure what’s the problem.. maybe of course my dough quality here in India will be vastly different.. Can I reduce the liquid.. if yes by how much ?? Please help !!
@@rylanpage4303 Well, without all the additives that commercial breads have, I've found that I can keep what I want for the next two or three days stored in a container. The balance I slice and freeze. Fresh bread will either dry up or mold. Where I am, it molds. 👍
I must say amazing recipe. It’s delicious as brioche (bread). I shaped it into buns however I adjusted proofing time. I have also fried the buns and they were so soft (I have also adjusted proofing time). However the doughnuts weren’t sweet enough for us. Is it possible to increase sugar in your recipe and would the recipe still work just as well? Or is it necessary to lower some other ingredient when increasing the sugar?
Eggs are 75% water. You can convert the recipe to be made with water. Or you could use milk. Milk is 90% water. The resulting bread will be very different from one that is made with eggs, but it will still be good.
Have you ever noticed that when eating a sub type of sandwich that removing some of the fluffy bread interior makes for a better sandwich filling-to-bread ratio?
There is an Aussie bread that isn't keto, but is low carb - Aldi's sells it. It has plenty of seeds and some lupin flour, and is very tasty. That would be a great recipe to try to copy!
It depends on how cold your fridge is. If it's 3C or less, then you may need to increase the yeast by 30% or so. But the only way to find out is to experiment.
![[UA] NAVI vs MOUZ | BO5 | IEM Rio 2024](http://i.ytimg.com/vi/CMBYk0cbGoA/mqdefault.jpg)
📖 Find the written recipe in the link below the video ⤴
🌾 If you would like to support my work click here ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
We have just been on holiday in France. Boy, do these people like buttery bread! Croissants and brioche every morning. Compliments on this wholewheat brioche! It looks wonderful and the buns must have been very tasty too
My bacon turned out a bit dry... I just used butter! :)
I was able to bake this brioche recipe - and may I say - OUTSTANDING!! I think the dough was a bit stiffer than your other brioche recipes, but still resulted in a beautiful crust, soft and fluffy interior and a nice wheaty, nutty and buttery flavor. Thank you for sharing this recipe. Photos have been posted on "Charlie's Baking Buddies".
I love how Charlie suggests long cold bulk fermentation in the fridge!
I find your videos very technical and informative,
All that I can say is keep up the good work
It is crazy!! I was just thinking of how can I make this exact bread! Thank you, thank you, and thank you!
I’ve made this recipe twice now by hand. It’s a grueling process but with your hand mixing technique, time, and elbow grease I make it happen! I’ve experimented using the 10% of water in the recipe to make a 20% poolish and it works out beautifully. I suppose you can also use that same ratio but with boiling water to make a yudane to further increase the softness. Anyways thank you for this recipe it is amazing 🙏🏽
This looks incredible!!! 😍 Brioche is my guilty pleasure, but I rarely make it because I prefer working with wholegrain/sourdough breads for health reasons. Thank you so much for sharing❤
Me too. I save the butter for spreading.
i remember binge watching your channel last year and completely forgot about it until youtube recommended this video to me today! you are my favourite baking channel as you really know your stuff so you explain the science very well. now that i’ve found you again i wont forget to subscribe!!
Welcome back! I've made countless more videos since ;D
I love it when you pros experiment. Home bakers do it all the time, and its great, but it begs the question - are their results valid? And would a pro failed and deemed a receipt unsuccessful? With you however, I’m sure. If something doesn’t work out - it won’t work out for anyone. Keep up the good work!
Excellent loaf & buns fantastic reciept well presented chain bakery
Cheers! :)
I have learned sooo much from you. You are an excellent teacher! Thank You 🙏
This is the best bread I’ve ever made. I used hard white wheat with my mockmill and couldn’t believe the results. The bread has a browned butter taste and a wonderfully light and airy texture
Nice discovery! I appreciated it!
You explain so perfectly. Glad to find you 👍👍
✌️😎
Thanks for doing this recipe, Charlie! I will definitely give this a go!!
Thanks for another great recipe and video. The quality of your content deserves many more views. Do you have an estimate on how many loaves this would yield for a 5.75-inch by 3.25-inch by 2.25-inch loaf pan?
I'd say 3!
Your pretty much my favorite baker now, thanks for sharing your art!!!
Cheers! 🤩
This looks like it's going to be delicious. I am currently working my way through your preferments playlist but I think I will slip this in between a couple of the recipes. Thank you for doing the hard bits!
Pretty cool!!! Looks are for presenting but if the flavor is the star -- then no worries. Thanks again Charlie, another great recipe on record. Be Safe
I love this recipe! Maybe the buns could use a degassing stage before the final bake :)
Oh my god. Simply love this recipe. Tomorrow i will be making the bread ❤️❤️
This is a must try, for healthier breakfast at last.
nice texture bread
Very nice! Thank you!
Yet another recipe that I must try immediately. How does he do it!?
😅
This looks amazing i would definitely love to make this. Thank you
Yippee!!!!
Will definitely try it out
Another of yours I will try. I have a wee problem when working from your videos as your hands are larger than mine and when I knead or fold dough I always need to recheck my measurements because it looks like I have way too much dough.
Got curious about the origin story of brioche and came across this:
“One popular theory claims that it was invented by Norman Vikings, who settled in France in the 9th century and brought the secrets of making butter with them. The word brioche first appeared in print in 1404, and the name is believed to be derived from bris and hocher, meaning to knead and to stir.”
There’s a Norwegian in our extended family so I sorta wanna believe this. 😂 Also it’s a really cool idea that such a rich decadent dough probably began as something like this Wholewheat brioche.
Knead and stir sounds about right since it takes quite a lot of both 😆
@@ChainBaker hahaha, and your brioche by hand proves it. 😂👍🏻
Nice!
As a woman, I can say you're a dream. Handsome, AND can pull off a 100% whole wheat brioche. Ladies, get a man who can do both like the Chain Baker!
How about a Sourdough Brioche @chainbaker? Feel up to the challenge? Loved the whole wheat 🌾 Brioche video Charley!
I'm working on it 😅
@@ChainBaker Awesome! 🤩
I found you a very knowledgeable person.can I follow the same recipe with emmer wheat flour?as it is weak in gluten,how can I adjust it with vital wheat for a 250gram flour? waiting for your suggestion please
Thank you for the kind words. I have not used emmer before so I can't tell you for sure. Here's a video on VWG ua-cam.com/video/mf3Xo6YtsB4/v-deo.html you can use it as a guide. I would personally just stick with whole wheat here. If you're adding gluten anyway then you may as well just use wheat. Let me know how it turns out if you try it ✌️😎
When you say "whole wheat" do you mean bagged flour labeled "whole wheat" or did you mean truly whole wheat where you grind your own flour? I've been having a hell of a time with fresh ground. Even using baker's percentage...something isn't working. This is one I will have to try since it worked out for you. Fresh ground tastes soooo good I just have some trouble with getting enough rise and the loaves come out a little dense.
Yep, supermarket whole wheat flour. I have not invested in a mill yet, but I will do in the future for sure!
@@ChainBaker Well, get ready cause it's a different game all together. I do manage to get some good loaves and the flavor is unmatched...So is the satiation. I mean, you eat two slices and you're done. Store bought, I could eat half a loaf and still crave more. Probably why the world is getting fat? Anyway, using baker's % like you showed in your videos has led to a lot of improvements. First off, I learned I was using way too little dough for my container. Your "calculate dough for your container" video helped me find that mistake. I think my problem lies in the method as I seems I get better results when I mix just the water and flour and let that sit for a bit before adding anything else. Hopefully, these problems will get solved soon.
cool very interesting, thanks.
I cant seem to find the comment about apple cider vinegar, but bread is baking as I type and i added more ACV to see if it makes a difference in keeping it longer before stailing.
I will do some experiments with that too :)
@@ChainBaker well I will report back tomorrow, still got a loaf already cut in halves with some slices used but deliberately did not used it today, will be a week old tomorrow, curious how is behaves
@@ChainBaker Curious what you'll see, I could still cut the 7 days old loaf and yes it has staled but its still ok to eat. Bizarre, out in the open in a warm kitchen for so long, new test tomorrow.
Well mold was there, i cut it away but did not dare to eat it, yet afer 8 days of being in the open, without the mold it would be ok, I could cut it, it has not turned into a brick, i tossed the remaining pieces cut into small pieces with some milk and water in a bowl and the cat ate it all. It surely is different from bread without apple cidre vinegar, easy to add and way longer to be used (my old bred dries out so no mold is forming, this time it didn't dry out the mold is a clear prove of that, interesting stuff indeed that apple cidre vinegar, wh wrote that comment, i'd like to thank him/her?
Interesting. I will definitely be making a comparison video about this. Cheers!
This looks fantastic and I will try it as is, but I tend to really like oats/oatmeal in my breads and I'm wondering if that could somehow be incorporated into a ww brioche like this or if that'd just be too many things going on. Hmmm. Anyway, thanks for these videos! They have been extremely helpful and tasty!
You could try replacing 10% of the flour with oats and then work from there. Or just coat it in oats whist shaping 😁
I wonder if scoring the buns would fix the shaping?
I think it's a fermentation issue. Scoring may get them to open up where the cut is instead of at the weakest point, but still buns like those are not meant to be scored. Or at least mine were not :)
Thanks a lot for sharing...is possible to do the same with sourdough?
Definitely. I am planning to make a video on it too.
Hi Charlie,
Hope you are doing well!
I am looking for your advice as I would like to make the bread and I want to use a 1.5 pound pan. Is that possible for the whole dough? Or is it better to use two of the 1.5pound pans?
The other thing that I don’t have a fan in my oven , shall I increase the temperature by 20C will be enough? Or without the fan it won’t work?
Thanks in advance 🙏
Multiply all the ingredients by 1.3x and then you will have two loaves that fit perfectly in 1.5lb pans.
Yes, 20C increase will be perfect!
@@ChainBaker thanks a lot I will do that 👍
100% whole wheat brioche is what my life is lacking.
looks mega! can you taste the eggs? cause 5 is alot :)
I can taste it even when there is just 1 egg, but I don't mind it at all. Not sure how it will be for you 😄
Super...!
Bread in my local store has gone up a whole dollar. do you have an easy white bread sandwich recipe? oops, I meant sandwich bread recipe. I only have all purpose flower right now and I do not have a standmixer with doe hooks so it will be entirely made by hand. thanks for any help you can give enjoy your show.
He does. Search in his videos.
1) ua-cam.com/video/_1Zl4zFg53U/v-deo.html
2) ua-cam.com/video/ox20b4445q4/v-deo.html
;)
Hi, I tried this recipe twice but both the times my dough turns really sticky.. I am using a 13% flour.. everything is also nicely chilled as you recommended plus it’s not very warm where I live.. I am kneading using my kitchen aid exactly as you defined…can you possibly figure what’s the problem.. maybe of course my dough quality here in India will be vastly different..
Can I reduce the liquid.. if yes by how much ?? Please help !!
It's probably the flour. I'd suggest leaving out one egg. If it's still too sticky then just add some flour while mixing.
Thank you so much.. and if you haven’t been told yet.. you are the best 😊
@geeta1979 😍
Do you have advice for storing homemade bread?
I'm not Charlie...but I'll give you an opinion if you wish.
@@philip6502 sure!
@@rylanpage4303 Well, without all the additives that commercial breads have, I've found that I can keep what I want for the next two or three days stored in a container. The balance I slice and freeze. Fresh bread will either dry up or mold. Where I am, it molds. 👍
Here's a short video about it - ua-cam.com/video/VVPSL58IQWg/v-deo.html
Hi, I was wondering if your recipe could be used for fried doughnuts
It could be. But here's a far better one - ua-cam.com/video/wn82LjmyWA4/v-deo.html
Thank you, I will try both.
I must say amazing recipe. It’s delicious as brioche (bread). I shaped it into buns however I adjusted proofing time. I have also fried the buns and they were so soft (I have also adjusted proofing time). However the doughnuts weren’t sweet enough for us. Is it possible to increase sugar in your recipe and would the recipe still work just as well? Or is it necessary to lower some other ingredient when increasing the sugar?
The extra sugar may make the dough stickier and looser. Try leaving one egg out.
Thank you so much for all advice.
Could you please do this recipe without kneading?
There may be a way of doing no knead brioche, but I have not tried it yet.
👍👍👍👍
Is there any other reason to braid the bread besides the way it looks
I think not :) Well, I guess it creates more crust because of the greater surface area, but it's mostly for looks.
Can this be made without eggs, as I cannot eat eggs.
Eggs are 75% water. You can convert the recipe to be made with water. Or you could use milk. Milk is 90% water.
The resulting bread will be very different from one that is made with eggs, but it will still be good.
As a novice I appreciate seeing some wonkiness. A minor failure every now and again from youtube educators is actually super encouraging imo
Have you ever noticed that when eating a sub type of sandwich that removing some of the fluffy bread interior makes for a better sandwich filling-to-bread ratio?
I sometimes make filled baguettes that way 😁
Direction and amounts would be helpful.
And...they are available under the description of the video.
All my recipes are linked below :)
Keto bread, who's with me
There is an Aussie bread that isn't keto, but is low carb - Aldi's sells it. It has plenty of seeds and some lupin flour, and is very tasty. That would be a great recipe to try to copy!
When you say that if the fridge is colder, consider more yeast. How much would you recommend?
It depends on how cold your fridge is. If it's 3C or less, then you may need to increase the yeast by 30% or so. But the only way to find out is to experiment.