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Sourdough Brioche, THM XO

Course Side Dish
Servings 2 Sourdough Braids
Author Glenda Groff


  • Dough:
  • 1 cup active sourdough starter
  • 1/4 cup water
  • 3/4 cup butter melted
  • 5 eggs
  • 3 tablespoons honey
  • 2 tablespoons dough enhancer
  • 3 cups white whole wheat flour
  • 2 teaspoons salt
  • 1 teaspoon dry instant yeast
  • Egg Wash:
  • 1 egg
  • 2 tablespoons water


  1. Mixing dough: Combine all the dough ingredients in a mixer bowl, mixing until dough is smooth. Let the dough rest for 10 minutes so that the floru can absorb the liquid. Mix dough for 3 minutes. Cover the mixer bowl or place the dough in a bowl with a tight lid. Allow dough to ferment for 5 hours, kneading down if needed. Shaping; Brioche dough can be braided or made into any shape you would like. I choose to braid the dough. Divide the dough into 2 pieces. Divide each piece of dough into 3. Shape each piece into a ball and roll into a long rope. Braid the three strands together. Repeat with the remaining dough. Place braids on a parchment covered baking sheet. Allow the braids to rise for 1 hour or until puffy. Preheat the oven to 350 degrees F. Beat the egg and water together. Brush over the braids with the egg wash. Bake for 20-25 minutes. Remove from oven and allow to cool. 2 braids.