Recipe · Sandwich Loaves

Fresh Milled Brioche Loaf

5.0 out of 5 · 2 ratings

By: Eleen Beisner

A buttery, gently sweet brioche made with fresh milled flour, whole milk, and an extra egg yolk. Hard white wheat gives the dough structure, while Kamut adds a warm, nutty flavor. An overnight refrigerator rise develops flavor and makes the dough easier to shape.

Prep time: About 4–6½ hours (includes resting and rising; excludes overnight refrigeration and cooling) · Overnight ferment: 12–16 hours (overnight) · Bake time: 45–60 minutes · Yields: 1 loaf (16 slices)

Ingredients

Instructions

1. Hydrate the Flour

   Combine the hard white flour, Kamut flour, and optional vital wheat gluten in a stand mixer bowl.

   In a separate bowl, whisk the milk, whole eggs, and egg yolk. Add the 10 g water if using vital wheat gluten. Mix the wet ingredients into the flour until no dry patches remain. Cover and rest for 30 minutes.

2. Begin Kneading

   Add the sugar, salt, and instant yeast. Mix with the dough hook until incorporated, then knead until the dough holds together and becomes noticeably stretchy.

   The dough may feel firm before the butter is added. If it is excessively stiff and tears easily, add reserved water only as needed, 5 g (about 1 teaspoon) at a time. You may not need any.

3. Incorporate the Butter

   Add the softened butter a few small pieces at a time, letting each addition mostly mix in before adding more. Scrape the bowl as needed. The dough may briefly smear or look separated; keep mixing until smooth and elastic.

   Kneading usually takes about 8–25 minutes total, depending on your mixer, including butter incorporation. Stop when the dough is ready—even if that is when the last butter mixes in. Do not add another 8–25 minutes.

   The dough should be soft and tacky and stretch into a thin membrane before tearing. Bran flecks may interrupt the windowpane. If the dough becomes warm or greasy, cover and refrigerate for 15–20 minutes before continuing.

4. Begin the First Rise

   Place the dough in a lightly buttered container with room to expand. Cover and let rise in a gently warm room until 30–50% larger, usually 45–90 minutes. A cooler kitchen may take longer. It does not need to double.

5. Refrigerate Overnight

   Gently press out large air pockets. Cover securely and refrigerate for 12–16 hours. The dough will firm up as the butter chills and may continue to expand.

6. Shape the Loaf

   Butter a 9 × 5-inch loaf pan. Place the cold dough on a lightly oiled surface and divide into three equal pieces.

   Roll each piece into a strand about 13 inches long. If the dough resists stretching, cover and rest for 5–10 minutes.

   Pinch the strands together at one end and braid loosely. Pinch the other ends together, tuck both ends underneath, and place in the pan.

7. Proof Until Puffy

   Cover loosely and let rise until well expanded and very puffy. In a gently warm spot, this may take about 2½–4 hours; in a kitchen around 70°F, it may take about 3–5 hours or longer.

   The strands should look rounded and full, the loaf should jiggle slightly when the pan is gently moved, and a light fingertip indentation should recover slowly. Follow these signs, not the clock. Cold dough softening does not mean it is fully proofed.

8. Bake

   Preheat the oven to 350°F with a rack slightly below the middle.

   Whisk the egg and water for the egg wash, then gently brush a thin layer over the risen loaf.

   Bake for about 45–60 minutes. Once the top is sufficiently browned, around 15–20 minutes, tent loosely with foil. The loaf should be fully set, with a center temperature of about 190–195°F.

9. Cool

   Cool in the pan for 10–15 minutes, then carefully transfer to a wire rack. Cool completely before slicing.

Baker's Notes

Vital wheat gluten is optional, but it provides additional support for this enriched whole-grain dough. Include the 10 g water when using it.

Keep the butter soft enough to press with a finger but still cool—not melted or greasy.

Avoid adding flour simply because the dough feels tacky or smears against the mixer bowl. Check its elasticity and temperature first.

In a kitchen around 70°F, the final rise may take approximately 3–5 hours or longer. Use the dough’s appearance rather than a fixed schedule.

If using a proofing mat, place a folded towel between the mat and the container or pan. Check the temperature near the dough and aim for gentle warmth around 75–78°F. Avoid direct contact with the mat.

Storage and Freezing

Storing

Once completely cooled, store the loaf tightly wrapped at room temperature for up to 3 days.

Freezing

For longer storage, slice and freeze in an airtight freezer bag for up to 2 months. Thaw slices at room temperature or toast directly from frozen.