When I started bread baking years ago, little did I know that we would never be buying packed bread. I bake bread twice or thrice a week and when I don’t, people at home start missing it and start pursuing me to bake one.
These footlongs were baked as our daughter wanted to make subway-style sandwiches. These days I am trying my hands at brioche bread so planned to bake some brioche foot longs.
Brioche bread is made with enriched dough. A dough that has eggs, milk and a lot of butter. It may take longer to proof but tastes awesome. I don’t use eggs in most of my bread. A brioche however is baked with eggs. If you don’t eat eggs, you can skip eggs and use milk instead.
I have used a 200 ml cup for measurements.
Whole Wheat Brioche Footlongs
- 1.5 cups Whole wheat flour
- 1.5 cups Bread flour
- 1 tsp Instant dry yeast
- 3 tbsp Brown sugar
- 2 Eggs at room temp.
- 1/2-3/4 cup Warm milk
- 4 tbsp Salted butter at room temp.
- 1/2 tsp Salt
- 1 tbsp Milk for milk wash
- 1 tbsp Melted butter to apply after baking
- Sesame seeds to sprinkle on the footlongs
- Take 1/2 cup warm milk and dissolve sugar in it. Add yeast and stir. Keep it aside to bloom for 10-15 minutes.
- Break eggs and whisk them slowly.
- Take flours and salt in a big bowl. Mix in gently.
- Take the bloomed yeast mixture and mix with the flour.
- Make a dough using whisked eggs.
- Add some more milk if the dough appears to be dry.
- Add butter to the dough using your hands.
- Transfer the dough to the counter and start kneading. The dough will be sticky in the beginning. However, it will become smooth and pliable as you keep kneading.
- Kneading may take 12-15 minutes. Kneading helps in gluten development which is an absolute for good bread.
- Once the dough starts to bounce back on kneading, keep it for first proofing in a buttered bowl. Cover the bowl with a kitchen towel or a shower cap.
- First proofing takes about an hour. Wait until the dough doubles. It may take longer as the enriched dough has more fats compared to the normal bread dough.
- Degas the dough once it doubles. And divide it into 6 parts.
- Make foot longs. Spread each dough ball on the kitchen counter like an oblong chapati and roll it over itself from the shorter side. Pinch the seams.
- Repeat the same with each dough ball. Rest the footlongs for second proofing on a parchment paper lined tray. Cover the tray with a kitchen towel.
- Second proofing will take about 20 -25 minutes.
- Preheat the oven at 190 C for 15 minutes.
- Brush the footlongs with milk/ whisked eggs. I have used milk.
- Sprinkle some seeds if you like.
- Bake at 190 C for 25 -30 minutes.
- Apply butter on the crust and cool on a wire rack.
- I cut them while they were hot. Cooling your bread before you cut it gives a better texture.
- Make sandwiches or serve plain with soup of choice.