Whole Wheat and Cinnamon Brioche Loaf Recipe is a simple brioche recipe that’ll impress the whole family! Our whole wheat brioche bread with cinnamon swirl was gone in a flash! I love that our whole wheat brioche recipe only requires a food processor plus a one time rise. That’s awesome!
Why we love Whole Wheat and Cinnamon Brioche Loaf Recipe
I LOVE making bread–how it looks, tastes, smells while baking. I don’t bake bread nearly enough, but maybe that’s because I cannot stop eating it. {and no amount of running can fix that damage}
The kids and I can take a loaf down in a single seating. Brioche is my favorite, but it takes a LONG time. When I found a recipe for easy brioche loaf I was super excited. The entire loaf is made with a food processor, with only a single rise and it’s delicious!
I like to feed the kids more whole wheat bread, so I decided to try the brioche with half whole wheat flour.
To make it just that much sweeter, I added a cinnamon and brown sugar swirl. Yes…it is crazy good. Yes…it disappeared crazy fast. Yes…it’s a good thing I made extra. I’ve told you all before BUT, I’ll say it again! I am a carb-loving-queen. Yes, I am.
How to make Whole Wheat and Cinnamon Brioche Loaf Recipe
- heat the milk to 110 degrees
- pour the milk into a small bowl and whisk in the yeast
- stir in 1/2 wheat flour and 1/2 cup AP flour
- cover and set aside
- in the food processor combine the butter, sugar and salt
- pulse until the butter is smooth
- add the eggs one at a time, scraping the sides of the bowl
- {it may appear curdled, but it will come together}
- process for about a minute
- add the remaining flour and the yeast dough
- pulse until you have a smooth dough {about 15 seconds}
- on a well floured surface press the dough into a rectangle
- sprinkle on the brown sugar and cinnamon {leaving a small border}
- fold in thirds {as in a letter}
- place the dough seam side down in a buttered loaf pan
- cover and let rise until it is about an inch above the rim
- using the tip of a sharp knife, slash down the center of the loaf
- bake at 350 for about 40 minutes
- cool in the pan for 5 minutes
Yield: 12
Whole Wheat and Cinnamon Brioche Loaf Recipe is a simple brioche recipe that’s going to impress the whole family!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Ingredients
- 1/2 cup milk
- 1 package of active dry yeast
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 6 tablespoons butter cut into 6 pieces
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 eggs, room temperature
- For the cinnamon swirl:
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
Instructions
- heat the milk to 110 degrees
- pour the milk into a small bowl and whisk in the yeast
- stir in 1/2 wheat flour and 1/2 cup AP flour
- cover and set aside
- in the food processor combine the butter, sugar and salt
- pulse until the butter is smooth
- add the eggs one at a time, scraping the sides of the bowl
- {it may appear curdled, but it will come together}
- process for about a minute
- add the remaining flour and the yeast dough
- pulse until you have a smooth dough {about 15 seconds}
- on a well floured surface press the dough into a rectangle
- sprinkle on the brown sugar and cinnamon {leaving a small border}
- fold in thirds {as in a letter}
- place the dough seam side down in a buttered loaf pan
- cover and let rise until it is about an inch above the rim
- using the tip of a sharp knife, slash down the center of the loaf
- bake at 350 for about 40 minutes
- cool in the pan for 5 minutes
- allow the loaf to finish cooling on its side
Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 165Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 152mgCarbohydrates: 22gFiber: 2gSugar: 6gProtein: 4g
More Bread Recipes
• Buckwheat Sourdough Boule
•
• Gorgonzola and Pine Nut Artisan Loaf
• No-Knead Artisan Loaf
• Whole Grain Artisan Loaf
• Smoked Gouda and Chive Sourdough Artisan Loaf• Apple Cinnamon Whole Grain Bread
One more thing before you go…
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Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
*This recipe was contributed by Heather at Heathers French Press
~adapted from Nick Malgieri’s easy brioche loaf
