Flaxseed Brioche Bread
- Vegetarian
- Energy Kcal 314
- Carbohydrates g 56
- of which sugars g 5.9
- Protein g 10.3
- Fats g 5.4
- of which saturated fat g 2.35
- Fiber g 3.1
- Cholesterol mg 43
- Sodium mg 266
- Difficulty: Average
- Prep time: 30 min
- Cook time: 50 min
- Serving: 8
- Cost: Low
- Note + rising time (at least 3 hours in total)
PRESENTATION
So, you know, brioche bread with flax seeds makes home baking feel extra special. French roots shine through in every tender, moist bite. Really, the flax seeds are the real star. Not just for crunch—they bring a boost of omega-3s, turning this classic treat into a healthy brioche recipe. It's pretty amazing how the water roux method—mixing flour with water and heating it—keeps the dough super soft and fluffy. Seriously good. You’d think it wouldn’t last, but even after a couple of days, it’s still light and airy. And that golden crust? Signals you’re about to enjoy something really really good.
The loaf shape nods to French baking traditions, making it perfect for thick French toast or sandwiches that can handle a hearty filling. And look, whenever you are craving something fancier than store-bought, flaxseed bread like this tastes way, way better. Baking at home lets you experiment. And some folks, you know, swap regular flour for wholemeal to create a whole grain brioche. This adds more fiber, crafting a nutritious bread recipe that’s perfect for breakfast or a snack. Pretty much.
There’s simple joy in pulling your own homemade brioche with seeds out of the oven. So crispy on the outside, yet fluffy inside. Thanks to the water roux, everything stays moist without heaviness, and those little flax seeds add a nutty flavor. It's a great complement to sweet and savory dishes. If you love baking with flax seeds, this recipe is a fantastic way to try something traditional with a fresh twist. Plus, you can feel good enjoying a loaf that’s not only tasty but also a bit healthier. Whether making French toast or a hearty sandwich, this brioche is sure to become a favorite in your baking repertoire. And the sauce? It's all up to you.
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INGREDIENTS
- Ingredients for a 10x4 inch loaf pan
- Type 0 flour 2.8 cups (350 g)
- Manitoba flour 1 ¼ cup (150 g)
- Whole milk 1 cup (240 g) - at room temperature
- Water 0.4 cup (100 g) - at room temperature
- Brown sugar ⅛ cup (25 g)
- Butter 1 ½ tbsp (20 g) - at room temperature
- Fresh brewer's yeast 1 tsp (5 g)
- Flax seed 4 ¼ tsp (20 g)
- Fine salt 1 tsp
- For the water roux
- Water 1 glass (250 g) - at room temperature
- Type 0 flour 0.4 cup (50 g)
- For brushing and garnishing
- Egg yolks 1
- Whole milk 0.04 cup (10 g)
- Flax seed to taste
How to prepare Flaxseed Brioche Bread
To make the flaxseed brioche bread, first prepare the water roux: pour the room temperature water into a saucepan 1, add the sifted flour 2 and stir over low heat with a spatula or a whisk, being careful not to form lumps 3.
When the mixture reaches a gelatinous consistency with an opalescent appearance 4, remove the saucepan from the heat and transfer the mixture into a jar or container 5, where you will let it cool 6, covered with a lid or plastic wrap in contact. Once cooled, the water roux will be ready to use, so take out a portion weighing 150 g (5.3 oz), which you will need for the rest of the recipe.
Crumble the yeast into room temperature water 7 and stir with a teaspoon to dissolve it completely 8. Pour the all-purpose flour and bread flour into the bowl of a stand mixer fitted with a dough hook 9,
then add the water roux 10, the dissolved yeast in water 11, the milk 12
and the brown sugar 13. Work everything at low speed until you get a smooth and homogeneous mixture, then add the softened butter little by little, keeping the mixer running, ensuring that each piece is completely absorbed by the dough before adding another 14. Finally, add the salt 15
and the flaxseeds 16 and continue to work until the dough detaches from the sides of the bowl 17. Transfer the dough to a lightly floured work surface and knead it quickly with your hands to form a nice smooth ball 18.
Transfer the ball of dough to a bowl, cover with plastic wrap 19 and let rise at room temperature for about 1 and a half hours. After the rising time, place the dough on the lightly floured surface and divide it into 3 equal parts 20. Roll each portion of dough between your hands to form a perfect and firm sphere 21.
Oil a loaf or bread pan measuring 10x4 inches 22 and place the 3 dough spheres inside 23, then cover with plastic wrap and let rise at a temperature of 78°F-80°F (for example, in the turned-off oven with the light on) until the dough reaches the edges of the pan 24; it will take at least 1 and a half hours.
Once risen, brush the surface of the dough with the milk and yolk mixture you have beaten together 25, sprinkle with flaxseeds 26 and bake in a preheated static oven at 375°F for about 45 minutes, placing it on the lower shelf. To check the cooking, you can use a kitchen thermometer: when the center reaches 205°F you can remove your brioche bread from the oven and let it cool. Once cooled, remove the flaxseed brioche bread from the pan and enjoy it as you like 27!