This is quick and easy bread that is so versatile. It works great as a rich whole wheat sandwich bread, hamburger buns, cinnamon swirl bread or cinnamon rolls. It has significantly less butter and eggs than a typical brioche bread but still has a sweet and rich texture. Use all whole wheat along with some vital wheat gluten for a 100% whole grain loaf. Or, for a less dense 'wheaty' loaf, try a blend of wheat and white four, eliminating the need for vital wheat gluten.
Whole Wheat "Light" Brioche Bread
1 cup warm water
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons dark, raw honey
2 large eggs
3 1/3 cups whole wheat flour (I used 2 1/3 cups wheat and 1 cup white)
2 tablespoons vital wheat gluten
1 1/2 teaspoons kosher salt
2 1/2 tablespoons unsalted butter, softened
Combine the water, milk, yeast, and honey. Let stand until the yeast activates and becomes foamy.
Place your flour and salt in the bottom of a large mixing bowl. Add the butter and rub it into the flour with your fingers to make crumbs.
Pour in the yeast mixture, 1 beaten egg, and mix with a dough hook attachment on low speed. Mix for about 5 minutes.
Place in a greased bowl and turn the dough so all sides are greased. Cover with greased plastic wrap and place in a warm place until double in size. (1-2 hours)
Gently punch down the dough. Knead by hand to get all the air out and place in a greased loaf pan. Cover again with greased plastic until doubled.
Before baking, beat second egg with 1 tablespoon water. Brush this over the top of the bread.
Bake in a preheated 350F oven for about 35-40 minutes.
(Adapted from Smitten Kitten)