2. Prepare the Wet Mixture
In a larger mixing bowl, crack the eggs and whisk them lightly. Add the oil and vanilla extract if using. Pour in the activated yeast mixture and stir until everything is well combined.
3. Incorporate the Dry Ingredients
Gradually add the whole wheat flour and salt to the wet mixture. Mix slowly at first, then begin kneading the dough either by hand or using a stand mixer. Continue kneading for about 8–10 minutes, until the dough becomes soft, elastic, and slightly tacky but not sticky. If needed, add a small amount of flour, one tablespoon at a time.
4. First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1 hour, or until it doubles in size.
5. Shape the Dough
Once risen, gently punch down the dough to release air. Divide it into equal portions depending on your desired size. Shape each piece into smooth balls or braid them for a more traditional brioche appearance. Place them on a baking tray lined with parchment paper.
6. Second Rest
Cover the shaped dough and let it rest for 10–15 minutes. This short resting period helps the dough relax and results in a softer final texture.
7. Prepare for Baking
Preheat your oven to 180°C (350°F). Brush the tops of the dough with egg yolk for a shiny, golden crust. Sprinkle sesame seeds evenly over each piece.
8. Bake
Bake in the preheated oven for 15–20 minutes, or until the tops are golden brown and the bread sounds slightly hollow when tapped. The interior should be soft and fluffy.
9. Cooling and Serving
Remove from the oven and allow the brioche to cool slightly on a wire rack. Serve warm or at room temperature. This bread pairs well with honey, nut butter, or even savory fillings.
Tips for Best Results
Ensure your liquid is warm, not hot, to avoid killing the yeast.
Whole wheat flour absorbs more liquid than white flour, so adjust slightly if the dough feels too dry.
For extra softness, you can substitute half the whole wheat flour with all-purpose flour.
Store in an airtight container for up to 2 days, or freeze for longer storage.
This healthier brioche maintains the signature softness and richness of traditional recipes while offering a more wholesome and balanced option for everyday baking.
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