by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand2 cups (white) wholewheat flour Ask a question about this ingredient
1 1/2 cup all purpose flour Ask a question about this ingredient
3/4 teaspoons yeast, fresh or granulated Ask a question about this ingredient
1 cup vital wheat gluten Ask a question about this ingredient
1/2 teaspoon kosher/sea salt Ask a question about this ingredient
1 cup lukewarm water Ask a question about this ingredient
1/4 cup + 2 tablespoons oil/melted butter Ask a question about this ingredient
1/4 cup + 2 tablespoons honey or maple syrup Ask a question about this ingredient
3 eggs Ask a question about this ingredient
50 - 75g feta cheese, crumbled Ask a question about this ingredient
10 chopped candied blood orange or 2 tablespoons zest of blood orange Ask a question about this ingredient
2 tablespoons caster sugar Ask a question about this ingredient
2 tablespoons Fresh mint leaves Ask a question about this ingredient
Egg wash made with 1 egg beaten with 1 tablespoon water Ask a question about this ingredient
Whisk together the flours, yeast, salt and vital wheat gluten in a large bowl.
Ask a question about this stepCombine the water, oil, maple syrup/honey and eggs together. Mix into the dry ingredients using a wooden spoon, the dough attachment on your food processor or a stand-mixer with paddle, without kneading.
Ask a question about this stepThe dough will be loose but should firm up when chilled. Cover dough and allow to rest at room temperature until it rises and collapses, about 2 hours
Ask a question about this stepIf ready to use, grease a brioche pan or an 81/2 X 41/2 inch non stick loaf and cut off half the dough you made. lightly dust with some flour and add the feta and candied blood orange chunks. Quickly shape into a ball and place in the pan, allowing it to rest, loosely covered with plastic wrap for about 1 hour 45 minutes.
Ask a question about this stepPreheat the oven to 350 degrees Fahrenheit and then make mint sugar by combining the fresh mint leaves and the sugar and crushing (with circular motions) in a mortar.
Ask a question about this stepWith a brush, 'eggwash' the top of the loaf and sprinkle the mint sugar all over the top.
Ask a question about this stepPlace in the oven and bake for 40 - 45 minutes, till the bread is golden.
Ask a question about this stepRemove from the pan after ten minutes and place on a rack so it cools down properly.
Ask a question about this stepSlice...and eat.
Ask a question about this stepThe bread was soft and lovely and while the technique is brioche, because I used wholegrain flour, it wasn't overly sweet. The best part for me was the sugared mint crust, which caramelized but hardens a bit and tastes superb! I know what's going with me to work tomorrow!!!!!!!
Ask a question about this stepYum! This looks and sounds lovely! Reminds me of a brioche I had at the CIA's Apple Pie Bakery Cafe a few years ago. It was stuffed with a blood orange filling.
Kristen is the Senior Editor of food52.
I like the combination of white and whole wheat flours -- I have a recipe for a triple chocolate cookie that has the same combination and it is absolutely delicious! I love bread for breakfast -- am definitely saving this one. thanks!