Wholemeal brioche with mixed seeds
Whole wheat brioche with mixed seeds is perfect for breakfast, filled with homemade jam or hazelnut spread.
Let's look at the ingredients and steps to prepare this recipe.
Preparation time: 20′ + rising time Cooking time: 20′.
INGREDIENTS (serves 6)
- 400 g of wholemeal flour
- 150 g of rice milk
- 5 g of fresh compressed brewer's yeast
- 80 g of granulated or brown sugar
- 1 egg
- 80 g of peanut oil
- 1 tablespoon flaxseeds
- 1 tablespoon chia seeds
- 1/2 grated orange peel
Wholemeal brioche with mixed seeds, preparation
To prepare this breakfast cake, start by dissolving the brewer's yeast in slightly warm milk and then, once completely dissolved, add it to a bowl containing both the wholemeal flour and the orange peel.
Then, start mixing and, still with the whisk running, gradually add the lightly beaten egg. Work the dough, then gradually add the seed oil and, finally, the seeds, which can be any flavor you prefer.
Knead again, and when the dough is smooth, turn it out onto a lightly floured work surface and form the folds. Let the dough rise in a bowl until it has doubled in size.
Shape and bake the croissants
Once the croissants have risen nicely, which will take at least 2 hours, roll them out into a circular shape, creating equal wedges. Take each wedge (a small triangle) and roll it up starting from the larger side. Place the croissants on a baking sheet lined with parchment paper and let them rise again until they have doubled in size. Finally, bake them for 20 minutes, the cooking time depends on the size of the croissants, in a preheated oven at 170°C. Once cooked, let them cool and then enjoy them plain or filled with jam or chocolate cream.
