Whole wheat bread
15 recipes
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ingredients
servings
4
Manitoba flour
150 oz
Wholewheat flour
100 oz
White sugar
40 oz
Vegetable milk
160 fl oz
Sunflower oil
20 fl oz
Vanillin
1 sachet
Dry brewer's yeast
7 oz
Lemon peel
1 unit
Cacao powder
7 oz
Desserts from Italy - Emilia-Romagna
вrιocнeѕ ѕenza вυrro
вrιocнeѕ ѕenza вυrro
ready in
6 hours 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Why give up a nice warm Brioche stuffed with jam, just to get back into the calories? These Brioches have 155kcal per serving !!
preparation
step 1
First arm yourself with patience, it will take hours of leavening but the result will be excellent!
step 2
In a planetary mixer, insert all the dry ingredients, mix them well and then add the oil and milk (lukewarm).
step 3
When you have obtained a soft but not too sticky dough, divide it in half. In one half add the cocoa and help to knead with a dash of milk if needed.
step 4
Put the two parts of the dough to rise for at least 3 hours, or double up, covered with a cloth.
step 5
Take the leavened doughs and roll them out with a rolling pin, giving it a rectangular shape. Overlap them and go over the rolling pin to flatten them and combine them well.
step 6
Cut out the edges and make triangles of equal size. Make a small cut perpendicular to the base of each triangle, it will help you roll them up better.
step 7
Roll the triangles starting from the base, create the brioches and let them rise well apart for another 3 hours.
step 8
After 3 hours cook for 10 minutes at 175 degrees, but first brush the surface with a little egg white to polish them.
