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
Whole Wheat and Cinnamon Brioche Loaf Recipe
Whole Wheat and Cinnamon Brioche Loaf Recipe is a simple brioche recipe that’s going to impress the whole family!
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:
1Amount Per Serving: Calories: 165Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 152mgCarbohydrates: 22gFiber: 2gSugar: 6gProtein: 4g
More Bread Recipes
• French Baguette & Sacré-Cœur, Paris
• Gorgonzola and Pine Nut 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
So glad to have stumbled upon a QUICK brioche- and with whole wheat no less! I did have a problem in that I had to add more flour to get the dough smooth (followed by some hand kneading, so it took a bit longer than I’d hoped). That aside, the bread is DELICIOUS. This will definitely be added to my repertoire!
Ruthie, love Heather, so glad she’s shared today! This bread sound fabulous, love that you use the wheat flour Heather! My kids will never know the difference and I can pretend we’re a little healthier eating it!
Yes, Heather is awesome! AND I need to make some of this bread myself… it looks amazing! xoxo~ Ruthie
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