Sorry to ask a question on such an old post, but does anyone have any thoughts on whole wheat flour in brioche? I'd love to try this recipe -- a friend just gave me the most beautiful fresh eggs that I've ever seen from her hen house and they'd make a stunning loaf, I expect -- but I don't routinely keep white flour in my pantry and would prefer not to have to buy some. Besides, I prefer the flavor of whole wheat and rich brioche with a good malty-grainy flavor appeals to me. What modifications would you recommend? Sorry we do not have a whole wheat version in our files. There is a version in "Healthy Bread in Five Minutes a Day" using half whole wheat and half all-purpose flour. JMD@KAF You can definitely give this a go, Erika. Substitute orange juice for the 1/4 cup water, if you like; it'll help temper any tannic flavors. Mix all the ingredients, and let rest for 20 minutes before kneading; this gives the ww a chance to absorb the liquids. The brioche will definitely be denser and will seem drier; but if you enjoy baking with ww, you should be pleased with this conversion. Good luck and let us know how it goes - PJH

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