Whole wheat bread is indeed a better alternative to white bread, particularly for those who are seeking to lose weight. This includes more amount of fiber, less glucose and sugar, as compared to white breads. Those who are under the low-carb or low-sugar diet would absolutely advantage from this type of bread. In addition, you feel full easily because of the rich fiber content; therefore, a person do not end up wanting to keep on munching on loads of food.
Chocolate Braided Bread [Brioche Wreath] You can make delightful bread recipes using whole wheat. With typically the perfect combination of ingredients, you may surely enjoy sinking your the teeth in flavourful and nutritious bread. Check out these great ingredients to add within your whole wheat bread formula.
Since this chocolate braided bread is made with brioche dough, I used the stand mixer to knead it. I have also tried hand-kneading, but it takes a slightly longer time than regular bread dough. So a little muscle arm is needed.
To get started with this recipe, we have to prepare a few components. You can have chocolate braided bread [brioche wreath] using 17 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Chocolate Braided Bread [Brioche Wreath]:
- Get Dough
- Prepare 90 g (1/4 cup+2 tbsp) warm milk
- Take 4 g (1 tsp) granulated sugar
- Take 5 g (1 1/2 tsp) active dry yeast
- Get 400 g (3 cups) all-purpose flour
- Take 50 g (1/4 cup) granulated sugar
- Prepare 4 g (3/4 tsp) table salt
- Take 3 large eggs
- Get 113 g (1/2 cup) unsalted butter
- Make ready Chocolate spread
- Get 70 g (5 tbsp) unsalted butter
- Get 70 g (2.5 oz) dark chocolate, chopped small
- Make ready 14 g (2 tbsp) powdered or icing sugar
- Prepare 12 g (2 tbsp) unsweetened cocoa powder
- Get Egg wash
- Make ready 1 egg
- Take 5 ml (1 tsp) water
Brush the entire surface with melted butter for a golden brown bread. This Chocolate Brioche bread loaf recipe is very versatile and can be shaped as rolls, buns, and even a wreath. I'll show you step-by-step how I spread loads of chocolate into the buttery, sweet dough and twist it in a Babka style braid to create a beautiful marbled effect. Making this recipe may seem a little bit complicated, but trust me - it is easier than it seems!
Steps to make Chocolate Braided Bread [Brioche Wreath]:
- Dough: Combine warm milk (about 110°F/43°C) and 4 grams of sugar. Sprinkle the yeast on top and let sit for 5-10 minutes until it gets foamy (active).
- In a stand-mixer bowl, combine flour, sugar, and salt. Add eggs and the activated yeast. Using a dough hook attachment, mix at low speed until it becomes a homogenous dough.
- With the mixer running, gradually add chunks of butter down the side of the bowl. Once added completely, mix with the 2nd speed (on Kitchenaid mixer) until the dough is elastic and smooth (8 – 12 minutes). If it sticks to the sides, add a little more flour, one tablespoon at a time.
- Transfer the dough ball into a greased bowl. Grease the dough as well to prevent drying out. Cover with plastic or damp cloth and let sit for 1 hour in a warm area.
- Punch down the dough. Continue resting it overnight or at least for 4 hours in the fridge to develop the flavor.
- Chocolate spread: Place the bowl of butter and chocolate chunks over a pot of simmering water. Stir until they are fully melted.
- Remove from the simmering water. Add sugar and cocoa powder. Stir to fully combine.
- Assembly: Remove the dough from the fridge. Punch down the air, then transfer onto a work surface. Divide it evenly into 4 pieces.
- Take 1 piece and cover the rest aside with a plastic or damp cloth. Roll into a thin 8×15 inch (20×38 cm) rectangle. Add ¼ of the chocolate filling and spread it evenly but leave ½-inch (1.27 cm) of the long edge bare.
- Brush the bare edge with water. Starting from the other long edge, roll the dough to form a log. Cut it equally into 2 logs. Carefully stretch each to be longer by rolling and pulling.
- Take 1 log. Cut it lengthwise but leave ¾-inch (2 cm) at the other end uncut. Braid the 2 strands of dough by placing the left dough over the right repeatedly until the end.
- Knot the dough by taking the ends of the dough to form a circle, but extend both ends past the circle (one end is on top of the other). Take the bottom end and fold it over into the center of the circle, then tuck the top end underneath towards the center. Pinch the two ends together. Place the knotted wreath on a baking tray lined with parchment paper. Repeat with the rest until you get 8 wreaths.
- Cover and let them sit for 1.5 hour in a warm area.
- Uncover and brush each with egg wash (lightly beat the egg with water). Bake in a preheated oven at 350°F (180°C) for 20-25 minutes or until golden brown. Let cool on a wire rack.
The recipe is basically the same as the one I used to make my Chocolate Raspberry Swirl Brioche Buns. Just like for this recipe, I divided my Brioche Dough into small, individual buns. Take rich brioche dough, stuff it with dark chocolate filling, braid, and shape into a wreath. Your most decadent holiday breakfast ever! Our thanks to Michelle Lettrich of Brown Eyed Baker for this recipe, which she in turn adapted from a recipe for Chocolate Krantz Cakes in "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi.
So that’s going to wrap this up for this exceptional food chocolate braided bread [brioche wreath] recipe. Eating healthy does not mean an individual have to put up with uninteresting and bland food items. In reality, you can still enjoy something special and tasty even when you are on a restricted diet. Whole wheat goes well with several elements such as fruits, vegetable, nuts and chocolate bars; you can use these foodstuff things to make the bread menu preference superb and appetizing. Hence, try the particular ideas in making scrumptious whole rice bread that you and the entire family will love.