Brioche are a truly decadent bread, that can almost be though of as a yeasted cake. The liquid in this bread comes mostly from the eggs and butter.
- 60g wholemeal spelt flour
- 160g ’00’ white bread flour
- 4g active dried yeast
- 1 Tbsp rye starter
- 15g honey
- 30g milk
- 3 free range eggs
- 5g salt
- 125g softened butter cut into small cubes
- Put all the ingredients except the butter into into the bowl of a stand mixer and first bring together by hand, then mix with a dough hook on a low speed for 3 minutes. Increase the speed to high for another three minutes. Reduce the speed to medium and slowly add the cubes of soft butter, allowing the butter to be combined before adding more.
- Cover the bowl and leave to rise at room temperature for an hour – it will not rise a large amount.
- Knock back the dough in the bowl by folding it on itself several times, then cover and leave to rise for a further hour.
- Generously flour a bench top and pull the dough out. Divide the dough into 6 portions and round the edges of each.
- Working with one piece at a time form the rolls by grabbing the third furthest from you and pulling away and stretching the dough then bringing back to the centre, then repeating with the right and left thirds. Finally grabbing the nearest third do the same then roll the dough together and over so that the seam is on the bottom. Repeat for each roll and generously cover with flour and sit on baking paper to rise for another hour. Do not worry if the rolls seem very small, they do most of their rising in the oven.
- Pre-heat the oven to 220ºC with a pizza stone inside. Once the rolls are ready, bring the pizza stone out and place the baking paper and rolls on to the pizza stone and place back in the oven. Reduce the heat in the oven to 180ºC and cook for 17 minutes until the rolls are a nice dark golden brown.