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1
Whisk together the flours, yeast, salt and vital wheat gluten in a large bowl.
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2
Combine the water, oil, maple syrup/honey and eggs together. Mix into the dry ingredients using a wooden spoon, the dough attachment on your food processor or a stand-mixer with paddle, without kneading.
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3
The dough will be loose but should firm up when chilled. Cover dough and allow to rest at room temperature until it rises and collapses, about 2 hours
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4
If ready to use, grease a brioche pan or an 81/2 X 41/2 inch non stick loaf and cut off half the dough you made. lightly dust with some flour and add the feta and candied blood orange chunks. Quickly shape into a ball and place in the pan, allowing it to rest, loosely covered with plastic wrap for about 1 hour 45 minutes.
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5
Preheat the oven to 350 degrees Fahrenheit and then make mint sugar by combining the fresh mint leaves and the sugar and crushing (with circular motions) in a mortar.
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6
With a brush, 'eggwash' the top of the loaf and sprinkle the mint sugar all over the top.
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7
Place in the oven and bake for 40 - 45 minutes, till the bread is golden.
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8
Remove from the pan after ten minutes and place on a rack so it cools down properly.
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9
Slice...and eat.
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10
The bread was soft and lovely and while the technique is brioche, because I used wholegrain flour, it wasn't overly sweet. The best part for me was the sugared mint crust, which caramelized but hardens a bit and tastes superb! I know what's going with me to work tomorrow!!!!!!!
