The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Looking for a healthier sourdough brioche recipe

carthurjohn's picture
carthurjohn

Looking for a healthier sourdough brioche recipe

Maybe this is a contradiction in terms, but I'm looking for a sourdough brioche recipe that doesn't involve butter or at least minimises the amount of butter included. I'm just trying to be healthier and not eat too much artery clogging carbs :)

Does such a thing exist? Or am I looking for something that by definition can't exist?!

Many thanks in advance for any advice.

 

 

thomaschacon's picture
thomaschacon (not verified)

If such a thing exists, it would take novelty to a whole new level.

Alas, butter has no carbs. If that's your concern, perhaps a recipe for brioche without flour?

Try it.

Let us know how it turns out.

I'm thinking "French omelettesque".

There've been greater catastrophes in the kitchen, like Veal à la Fernet Branca with marshmallowed pistachios and habanero Welshcakes.

clazar123's picture
clazar123

Brioche is a traditional bread with a range of ingredients that make it a brioche.Brioche has egg,milk and butter. Some oil can be substituted . I have never seen a whole wheat brioche but have seen partial WW. 

That being said, it is possible to get a brioche-like expereince using no butter and limited eggs but you have to use flour. I would suggest something like a Japanese Milk Bread. It yields a soft,tasty bread that can even be made using either sourdough or a preferment for flavor and preservation qualities. Use the search box to find "Hokkaido Bread" or "Milk bread" 

thomaschacon's picture
thomaschacon (not verified)

Brioche without butter? Artery clogging carbs? What on earth?!

I just assumed it was a "drunk post."

Posting under intoxication, something I'm often guilty of myself.

Colin2's picture
Colin2

Ditto above.  You might also look at Portuguese sweet bread and various Italian festive breads for inspiration.  Milk and eggs give you a little bit of that light, sweet, cakey texture.  I've never seen one done as a sourdough, but this is your chance to innovate.  A little butter would add flavor.  But you're not going to get the full brioche texture and taste without those massive, artery-bomb quantities of butter.

Franko's picture
Franko

Chad Robertson has a recipe for olive oil brioche in his book 'Tartine Bread' that Txfarmer made and  posted on [here] that might meet your health concerns. Brioche can be made with a variety of fats, not just butter. You could try a nut oil like walnut for a nice flavour, or an animal fat that has a lower melting point than butter. Brioche made with a levain can take a long time to rise, but the flavour is spectacular and well worth the wait.

Franko

Yerffej's picture
Yerffej

The notion that butter is bad for you is likely to not stand up to objective scrutiny.  Like lard, butter was the victim of intense negative propaganda driven by the makers of margarine and other rather scary food like substances.  This is a huge subject that can draw tremendous debate and debate is not my interest.  Take some time and look into the realities of butter.  You may be surprised at what you learn.  Here is one article that could get you started;  http://www.westonaprice.org/food-features/why-butter-is-better

Happy Baking,   Jeff

ssor's picture
ssor

On the basic side of over simplification unsaturated fat is liquid at room temperature.  This makes chicken fat and other poultry fat, some fractions of rendered pork fat unsaturated and no more of a health concern than the vegatable oils and perhaps less. As has been stated  some recipes are, because of their ingredients, if you change the ingredients you change the recipe. I make sausage. Basically you start with ground meat and add seasonings. When you want a different type of sausage you change the seasonings.

Bread is flour, water, salt and yeast. The manner with which you flavor and shape it determines what kind of bread you get. Just changing the manner with which you culture your yeast changes the recipe.

carthurjohn's picture
carthurjohn

Franko wrote`;

You could try a nut oil like walnut for a nice flavour, or an animal fat that has a lower melting point than butter. Brioche made with a levain can take a long time to rise, but the flavour is spectacular and well worth the wait.

Thanks for taking the trouble to answer this and for the link to the Chad Robertson recipe. Sounds like using oil may be the way to go.

Just looking for something a bit healthier and not so rich to digest.

 


thomaschacon's picture
thomaschacon (not verified)

No eggs, no butter, no brioche.

It's a bread that celebrates the richness of the farmyard.

Full stop, no?