Sliced loaf of orange apricot brioche

Orange-Apricot Brioche Recipe

This soft, fruited bread is excellent toasted for breakfast, with tea, or even used for a ham sandwich.

Based on a classic brioche, but made using olive oil in place of butter, this bread includes plenty of sprouted whole wheat flour and dried fruit. It is delicious and healthy. The orange zest is optional and the apricots may be replaced with raisins and cinnamon for a sweeter, less tart flavor.

More on Baking with Sprouted Wheat Flour.

Yield: One loaf.
Timing: Start this bread about 5 hours before serving.

Timing chart for Orange-Apricot Brioche


Dried apricots, diced*1/3 C51
Honey1 tsp7.2
Water2 tsp10

*Dried apricots from California have a more intense, tart flavor than Mediterranean apricots.

Baker’s %
Sprouted WW flour1 C lightly spooned1083.845%
Bread flour1 C lightly spooned1304.655%
Instant yeast1 ½ tsp4.80.172.0%
Salt¾ tsp4.30.21.8%
Water, 85-90F1/2 C1184.250%
Honey2 T431.518%
Egg, room temp1 large501.821%
Olive Oil1/4 C541.923%
Soaked apricots, from aboveall
optional: orange zest½-1 tsp1-2 0.05
Beaten egg for glaze1 T151.5

Equipment: Brød and Taylor Folding Proofer & Slow Cooker, 8.5 x 4.5” / 22 x 11 cm loaf pan. An instant‑read thermometer can be helpful for taking internal temperature of the baked bread; an electric mixer with a dough hook is optional; and if kneading by hand, a bench scraper is useful.

1. Soak the fruit. Combine the diced apricots with the honey and water and stir to distribute the honey evenly. Cover and allow to soak for one hour or up to overnight.

2. Get ready. Set up the Proofer with water in the tray and the thermostat at 85 °F / 29 °C. Grease and flour the loaf pan or line it with parchment. Measure the olive oil and set it near the kneading area or mixer.

3. Mix the dough. Add the dry ingredients (both flours, salt and yeast) to the mixer bowl and stir to combine. Add the lukewarm water, honey and egg. Mix until all the flour is moistened. The dough will be soft and sticky.

4. Knead. Knead by machine or hand (Bertinet’s slap and fold method may be helpful for this wet dough) for about 3-4 minutes, until the dough forms a ball and starts to hold together.
*Richard Bertinet’s slap and fold method video

5. Add the olive oil and apricots. Knead the olive oil into the dough in four parts (1 T ea). Once all the olive oil has been incorporated, add the apricots and knead to combine. Then turn up the mixer to medium-low speed (3 or 4 on a Kitchen Aid) and knead for 5-6 more minutes to restore the smooth texture and fully develop the structure. If kneading by hand, use a bench scraper to help gather the dough off the counter as it will be very sticky.

6. Bulk ferment. Transfer to an oiled 1 quart / 1 liter container and ferment the dough for 90 minutes at 85 °F / 29 °C, or until it is doubled in size, reaching a volume of 4 cups / 1 liter.

7. Shape the loaf. Turn the dough out onto a lightly floured surface. Cut the dough into five equal pieces (about 113 g / 4 oz each) with an oiled, sharp knife. Shape into rounds. Place the rounds side-by-side in the loaf pan and place the pan in the Proofer.

Shaping the loaf into rounds

8. Final proof. Allow the loaf to rise until it is about half an inch over the top of the loaf pan, about 1-2 hours at 85F. While the loaf is proofing, preheat the oven to 350 °F / 177 °C and place a stone (if available) in the lower third of the oven.

Grazing the bread

9. Glaze and bake the bread. Beat the egg lightly and brush it over the top of the loaf. Bake at 350 °F / 177 °C for 30-40 minutes, until the bread is nicely browned and reaches an internal temperature of about 190 °F / 88 °C.

10. Cool and unmold. Cool for ten minutes, then unmold by gently tipping the bread out of its pan. Turn right side up and cool on a rack.

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