FRIJE

Name: Low-GI Brioche by Marie Chioca
Prep time: 20 min
Cook time: 30 min
Yield: 8 servings
Ingredients: 500 g of spelt flour; 100 g of oat bran; 15 cl of almond milk; 5 cl of orange blossom water; 5 cl of agave syrup; 10 cl of olive oil; 3 egg; 2 fresh baker's yeast; 5 drop of lemon essential oil; salt (according to taste)

<< recipes

Low-GI Brioche by Marie Chioca

Low GI

Course: Snack

Preparation time: 20 minutes

Cooking time: 30 minutes

Rest time: 120 minutes

Instructions

1. Mix the flour, oat bran, and salt. Set aside.

Warm the almond milk and orange blossom water without overheating, as it would "kill" the yeast.

Off the heat, add the agave syrup, then crumble the yeast. Whisk well until it becomes slightly frothy. Add the eggs, oil, and drops of essential oil, and whisk again.

Mix with the flour, knead for a few minutes, then cover and let it rise for 1 hour and 30 minutes in a warm place (on a radiator or in a bowl of warm tap water).

Take the dough with slightly oiled hands (yes, it's sticky!), and shape it into 3 elongated loaves.

Braid them on a baking sheet lined with parchment paper, then let them rise again for half an hour.

Preheat the oven to 150°C (300°F).

Bake the brioche for 30 minutes, lowering the temperature to 120°C (250°F) for the last 10 minutes if it seems to be browning too quickly.