Guilt-Free Snack

Brioche with Sourdough

Average: 5 (13 votes)
(13 votes)
Brioche with Sourdough

Brioche with sourdough - Fluffy pastry with super soft crumb. Photo: Beeke Hedder

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Health Score:
65 / 100
30 min.
ready in 23 h.
Ready in

Healthy, because

Even smarter

Nutritional values

The brioche with sourdough becomes wonderfully smooth with butter! In addition, butter is often unjustly banished, because it provides important fat-soluble vitamins, including vitamin A. It supports vision and can benefit the skin. If the butter is made from pasture milk, it even contains a notable amount of healthy unsaturated fatty acids. Thanks to the Type 1050 wheat flour, this brioche also has a bit more digestive fiber to offer than the conventional variety.

Depending on the type of flour you have at home, you can also bake this brioche with sourdough with a different flour. The wheat flour type 1050 can be exchanged 1:1 with spelt flour type 1050.

1 serving contains
(Percentage of daily recommendation)
Calorie521 kcal(25 %)
Protein12 g(12 %)
Fat26 g(22 %)
Carbohydrates61 g(41 %)
Sugar added4.2 g(17 %)
Roughage5.5 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.5 mg(13 %)
Vitamin K4 μg(7 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.3 mg(21 %)
Folate36 μg(12 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.4 μg(12 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C0 mg(0 %)
Potassium242 mg(6 %)
Calcium36 mg(4 %)
Magnesium65 mg(22 %)
Iron2.5 mg(17 %)
Iodine2.2 μg(1 %)
Zinc2.1 mg(26 %)
Saturated fatty acids15.5 g
Uric acid14 mg
Cholesterol102 mg
Complete sugar5.5 g
Development of this recipe:


2 ozs Sourdough -starting material (wheat sourdough)
6 ½ ozs Whole wheat flour
2 ozs lukewarm water
19 ¾ ozs Bread flour
3 Tbsps honey
3 eggs
5 ¾ ozs Oat Milk
¼ oz salt
8 ozs butter
1 Egg yolk for coating
How healthy are the main ingredients?
Oat MilkWhole wheat flourhoneysaltegg

Kitchen utensils

2 Loaf pans, 1 Bowl

Preparation steps


Mix well sourdough starter, whole wheat flour and water and let stand covered for 3-6 hours at room temperature.


For the main dough, combine wheat flour type 1050, honey, eggs, ready-made sourdough, oat drink and salt in a bowl and knead well. Gradually add butter in pieces and knead for at least 10 minutes. Form the very sticky dough into a ball, put it in a bowl and let it mature covered at room temperature for 4 hours. For the first 2 hours, stretch and fold the dough every 30 minutes (for a total of four times). After the 4 hours, let the dough rest overnight in the refrigerator.


The next day, transfer the dough to a work surface, cut 8 pieces of dough and shape them into balls. Line 2 loaf pans with baking paper and place 4 dough balls in each. Cover mold and let rest in a warm place for 2-4 hours.


Mix egg yolk with 1 tablespoon water and brush the brioche balls with it. Bake in the preheated oven at 220 °C / 425 ˚F (convection oven 200 °C / 400 ˚F) for approx. 30 minutes.