Easy Einkorn Brioche Loaf

5 from 1 vote

This delicious Brioche loaf is made with nutritious Einkorn flour, and has a light buttery texture with just the right amount of sweetness.

Prep Time20

Cook Time25

Rising Time1

Total Time1 45

Course: Breakfast

Keyword: Einkorn Recipes

Servings:

Calories: 154kcal

Author: Anna Chesley

Cost: 3.15

Equipment

Loaf Pan
oven

Ingredients

½ cup Water
½ cup Milk
2.25 teaspoon Active Dry Yeast (or one packet)
4 T Unsalted Butter, melted
3 T Honey
2 Eggs (divided)
½ teaspoon Salt
3.5-4 cups Einkorn Flour

Instructions

To a large mixing bowl, add water and milk.
Sprinkle the yeast over the top, and let rest for a moment, then whisk into the liquid to incorporate.
Add melted butter, honey, and one egg, plus the white from the second egg (reserve yolk for later.) Mix ingredients well.
Add 3 cups of the flour and the salt, then mix thouroughly to form a soft, pliable dough.
Sprinkle ½ cup flour on a work surface, then turn the dough onto the floured surface to knead. Knead until smooth and elastic - about 10 minutes. If dough seems wet and sticky, add additional flour to the work surface, and keep incorporating as you knead, until dough is smooth. Form into a ball and let rest for 10 minutes.
Meanwhile, generously grease a standard-sized loaf pan.
To form braided loaf: Roll dough into a log about 1.5 times the length of your bread pan. With a long sharp knife, slice lengthwise twice, leaving one end of the log intact. You should have three long "arms" of dough, joined at one end of the loaf. Carefully braid the three arms of dough until you get to the ends and have a braided loaf. Gather the three ends together, give them a little squish, and tuck them under the very end of the loaf.
Place the braided loaf into the greased pan, and let rise for an hour at room temperature, until double.
Toward the end of the rising time, heat the oven to 400°.
Whisk the reserved egg yolk in a small bowl with a teaspoon of water to thin it out, then brush very gently over the whole loaf to lightly coat. (You might not use the whole egg yolk, and that's ok.)
Place carefully in 400° oven, and bake 25-27 minutes, until rich golden brown. Loaf should sound hollow if gently "rapped" with a finger.
Let cool for a few minutes, then gently remove from bread pan, and allow to finish cooling.

Notes

If your house is quite warm, it may actually take a little less than an hour for your bread to fully rise. In an especially cold house, it could take as much as two.

Nutrition