Ingredients:
- 150 gr rye wholegrain flour
- 100 gr white spelt flour
- 150 gr Risciola flour
- 12 gr fresh yeast (or 4 gr dry yeast)
- 200 gr brown sugar
- 2 eggs
- 50 ml almond milk
- 70 gr butter, at room temperature
- A pinch of salt
- 50 gr oat flakes
- ‘Figs and almond jam’
In a large bowl, mix all the ingredients except the butter. When homogeneous, add the butter and mix with your hands until incorporated. The dough will feel a little heavy and sticky (it’s because of the rye flour, which doesn’t absorb liquids the same way as plain flour). Continue kneading on the counter and eventually make a ball and put it back in the bowl. Cover with a cloth or cling film. Let the dough rise for about 2 or 3 hours, it needs to double in volume. After this time, take the dough out of the bowl and work it again for 10 seconds on your counter. Then divide it into 8 parts. Flatten each piece and place 2 teaspoons of jam right in the middle. Gently lift the slides towards the middle and stick them together in order to close the brioche on its top. When ready, let them rise for another 30 minutes at room temperature. In the meantime, heat your oven up to 180°C. Brush the brioches with some whisked egg and sprinkle them with oat flakes. Finally bake them for about 30 minutes or until golden. Let the brioches cool down for half an hour and then enjoy!
