Created by Miele’s executive chef and owner of Hardley Hill Farm, Sven-Hanson Britt in collaboration with John Lewis, this recipe replaces traditional flour with Sharpham Park spelt flour.
For the Dough
1kg Sharpham Park wholemeal spelt flour
60g fresh yeast
600g butter, chilled and diced
A little egg yolk or milk for glazing
50g Longhorn dripping
1 bunch garlic chives
Place the flour, salt and sugar into the bowl of a mixer with a dough hook fitted. Mix on the lowest speed until the salt and sugar are incorporated. Crumble the yeast into the bowl and mix on lowest speed for 1 minute.
Slowly incorporate the eggs, adding them one at a time whilst the mixer is still on the lowest setting. When all of the eggs are incorporated start adding the chilled butter. Add the butter, cube by cube, on a medium speed until it has all been incorporated into the dough.
When the dough is smooth and all the butter has been mixed in, remove from the machine and place into a large bowl or container, cover with cling film and place in the fridge to prove for 12 hours.
When the dough has chilled and proved, remove from the container, and shape into 100g loaves. Place these into small loaf tins, cover loosely with cling film and leave at room temperature to prove again. The time this takes depends on many factors but will be around 3 hours.
Whilst the loaves are proving, pre-heat the oven on Moisture Plus to 185°C. Select one burst of steam to be inserted manually and follow the instructions in the display. When the loaves have fully proved, remove the cling film. At this stage you could brush the tops with a little milk or egg yolk.
Place the brioche in the hot oven and close the door, add the burst of steam into the oven cavity. The steam will help with the initial spring of the loaf as well as help develop the crust. Bake the brioche for 20 minutes and then remove, cool on a wire rack for at least 20 minutes before serving. Brioche is best eaten on the same day as baking.