Whole grain brioche with herbs of Provence

This dough is used for baking classic brioche, but I changed the recipe and replaced the wheat flour with whole grain, also added a mixture of Provence herbs and flax seeds! Such bread is very crumbly soft with a thin crust, it is well stored and remains soft for a very long time. I really like to use it on toasts, it goes well with avocados, salted salmon and cream cheese. Ingredients: 190 g whole wheat flour. 2 eggs. 30 ml of milk. 110 g butter 20 g butter with herbs. (or use only 130 g butter) 7 g of live yeast. 0.5 tsp herbs of provence. 20 g of flax seeds. 4 g of salt, 25 g of sugar. Sesame seeds for top dressing. In warm milk (30 C) add yeast and a small amount of sugar, dilute them until completely dissolved. Sift flour into a bowl, add sugar, salt, provence herbs, flax seeds, mix well. Add 2 eggs, mix not much and add milk, with yeast diluted in it, knead the dough. Next, add a little butter, knead the dough. Form a ball, the dough will be liquid, cover with a film and leave to rise for 2 hours in a warm place. After 2 hours, knead the dough, form a ball and put in a bowl, cover with plastic wrap and send to the refrigerator for 15-20 hours. After 15-20 hours in the refrigerator, knead the dough practically without using flour, warm in your hands when it becomes soft and elastic, make the shape of bread. Put in a baking dish and leave for 2 hours in a warm place. Before baking, grease with yolk. Bake at 180 ° C for 30-40 minutes. Я в инстаграм, давайте дружить Все рецепты на закваске Рецепты французской кухни Рецепты Итальянской кухни Выпечка на дрожжах #домашнийхлеб #цельнозерноваябриошь #хлебнадрожжах