Bake Whole Wheat Brioche Buns

Whether youre making poboys, tortas, or hamburgers, having a good bun can make or break a sandwich. Personally I cant think of a better bun than one made from brioche dough. Not only does the bread have a wonderful buttery aroma, it has a consistent crumb that is neither too dense nor too airy, making it the perfect foil to wrap your chosen filling.

Thanks to a generous dose of honey this bun has a passing sweetness that balances out a salty filling, in a show of culinary synergy that makes the resulting sandwich something special.

I like using whole-wheat flour in my breads because it not only increases the nutrient density; it adds a wonderful earthy flavor. The problem is, using whole-wheat flour can result in a loaf thats dense, dry or vaguely bitter. Thats because its ground with the bran thats on the outside of each kernel of wheat, which tends to block the formation of gluten.

The best way Ive found to get around this problem is to soak the flour in a liquid for a bit before adding any other type of flour. This allows the bran to soften a little and mellows its bitterness. To counteract the problems associated with a weaker gluten web, I like to blend the whole-wheat flour with bread flour to boost the overall gluten content of the dough.