Oatmeal Honey Brioche

  • 300 g flour
  • 50 g spelled flour 
  • 100 g oat flakes (small ones) 
  • 1 egg + 1 egg yolk 
  • 100 ml almond milk (but any milk is well) 
  • 1 Greek vanilla yogurt at room temperature 
  • 80 g soft butter 
  • 2 tablespoons honey 
  • 1/2 sachet dehydrated yeast
  • 1/2 teaspoon of salt

First day

Sift the two flours in a bowl.

Heat the lukewarm milk and melt the yeast, wait a few minutes for it to melt. Beat the egg together with the yolk.

Pour the milk into the flour, add the yogurt and the eggs, mix with a wooden spoon, add honey and salt, stirring with a wooden spoon until the mixture is well mixed, at the end add butter and add it to the dough with energy, then the oatmeal.

The dough will be soft enough that you can not work with your hands.

Cover the bowl and let it rise for two hours. Store it in the fridge until the following day.

The day after

Take the dough out of the fridge and leave it at a temperature for about 30 minutes. Prepare a Plumcake mold lined with parchment paper. Whisk the dough. Cover and store into the oven for an hour or until it doubles in volume. Turn on the oven at 180 ° C - With an egg yolk, brush the surface of the brioche and sprinkle with oatmeal.

Bake for 35 minutes. in a fan oven on the bottom shelf of the oven.

Allow to cool to serve.