Ingredients

500 g Tritordeum flour

250 g water

10 g salt

25 g fresh yeast

75 g butter

40 g sugar

2 eggs (~100 g)

7.5 g bread improver (optional)

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Nutrition

Energy (Kcal): 320

Carbohydrates (%): 40

Sugar (%): 8

Fats (%): 11

Saturated fat (%): 6,5

Proteins (%): 9,5

Fibers (%): 3

Salt (%): 0,8

Instructions

🥣 Kneading:

In a large bowl, combine the flour, water, eggs, salt, and sugar.
Mix for about 7 minutes on low speed (or knead by hand until combined).
Add the diced butter and fresh yeast, and knead for another 4 minutes at high speed (or by hand until smooth and elastic).

⏳ Dough Rest:

Let the dough rest for 10 minutes at room temperature, covered with a clean cloth.

✋ Dividing and Shaping:

Divide the dough into portions of the desired size and shape into balls.
Rest for 15–20 minutes to relax the dough.
Shape the final pieces (braided, rolls in molds, individual portions, etc.).

🌡️ Fermentation:

Proof the shaped dough on a baking tray or in a covered container for about 90 minutes at around 30°C (or in a warm, draft-free place).

🔥 Baking:

Preheat the oven to 190°C (374°F).
Place the brioche in the oven, spraying a little water (3–4 seconds of steam).
Bake until golden:

Large brioche: 35–40 minutes
Open the oven vent or door slightly 5–8 minutes before finishing to improve crust texture.

Small pieces: 20–25 minutes

Tips for Bakers

🔹 Use room temperature ingredients
Cold eggs or butter can slow down the kneading and fermentation process.

🔹 Knead until smooth and elastic
Brioche dough needs proper gluten development to be soft yet structured.

🔹 Add butter gradually
Incorporate the butter in small pieces to achieve a silky, cohesive dough.

🔹 Don’t skip the dough rest
Short rests help the dough relax, making shaping easier and preventing tearing.

🔹 Proof in a warm, draft-free spot
Brioche needs a consistent environment to rise properly — aim for around 28–30°C (82–86°F).

🔹 Control fermentation time
Overproofing can cause brioche to collapse in the oven. It should rise until doubled but still feel resilient.

🔹 Create steam in the oven
Spray water into the oven when you put the brioche in — it improves oven spring and keeps the crust soft initially.

🔹 Open the oven slightly at the end
Opening the vent or door 5–8 minutes before finishing helps crisp up the crust beautifully.

🔹 Let it cool fully before slicing
Allowing the brioche to cool helps the crumb set and keeps the texture airy and light.

🔹 Store it properly
Wrap the cooled brioche in a cloth or keep it in an airtight container to maintain freshness for up to 3 days.

Summary:

• Fluffy, rich bread with a slightly sweet taste
• High-quality carbs and good protein content thanks to Tritordeum and eggs
• Balanced fats mainly from butter
• Natural fiber and micronutrients from Tritordeum flour
• Great for a nourishing breakfast or snack with coffee, tea, or jam!