Deborah's whole-wheat Challah
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
8 C whole-wheat flour1 Tbsp salt1/3 C (16 tsp) Vital Wheat Gluten (optional, adds better texture to whole-wheat breads)1 Tbsp active dry yeast2.5 cups warm water (110 F)1 C honey2 Tbsp unsweetened Applesauce2 Tbsp oil (I use a mix of the applesauce and oil, instead of all oil...if you like, you can just omit the applesauce and use 1/4 C oil)5 eggs (four for dough, one for brushing on top later)sesame or poppy seeds (optional)
sprinke yeast over warm water (110 F), let dissolve
in seperate bowl beat 4 eggs, oil and applesauce, and honey.
mix into dissolved yeast water...
in large bowl or pot, mix three cups of your flour and your salt and gluten together, then add the liquid ingredients, mix well, then add remaining five cups of flour. you may need to turn it out onto a floured counter to work in all the flour and get it kneaded well.
place in well oiled bowl and let rise for an hour, covered.
after doubled in size, punch dough down to get all the air out, then turn out again on floured counter top and knead for about ten minutes.
let rest after kneading for another ten minutes to allow the protein and gluten to relax, then separate into 2 or 4 equal balls (depends on if you want two or four loaves).
then dived each ball into three equal pieces, roll into ropes and braid (you can look online for videos on how to do a traditional six strand braid, in which case, you'd need six ropes).
when all your loaves are braided, pplace on baking sheets and cover and let rise again, for about 45 minutes.
after second rise, beat remaining egg and brush on top of loaves while your oven is preheating to 375 F.
at this point sprinkle on sesame or poppy seeds if you wish
place in over, bake for 20 minutes until well browned.
let cool then eat!
makes 2 big loaves or 4 small (you can freeze your two extra for next weeks Shabbat)
makes 30 servings total (15 slices per loaf for 2 big loaves, or 7-8 slices per loaf if making 4 small)
Number of Servings: 30
Recipe submitted by SparkPeople user DEBKITMAC.
in seperate bowl beat 4 eggs, oil and applesauce, and honey.
mix into dissolved yeast water...
in large bowl or pot, mix three cups of your flour and your salt and gluten together, then add the liquid ingredients, mix well, then add remaining five cups of flour. you may need to turn it out onto a floured counter to work in all the flour and get it kneaded well.
place in well oiled bowl and let rise for an hour, covered.
after doubled in size, punch dough down to get all the air out, then turn out again on floured counter top and knead for about ten minutes.
let rest after kneading for another ten minutes to allow the protein and gluten to relax, then separate into 2 or 4 equal balls (depends on if you want two or four loaves).
then dived each ball into three equal pieces, roll into ropes and braid (you can look online for videos on how to do a traditional six strand braid, in which case, you'd need six ropes).
when all your loaves are braided, pplace on baking sheets and cover and let rise again, for about 45 minutes.
after second rise, beat remaining egg and brush on top of loaves while your oven is preheating to 375 F.
at this point sprinkle on sesame or poppy seeds if you wish
place in over, bake for 20 minutes until well browned.
let cool then eat!
makes 2 big loaves or 4 small (you can freeze your two extra for next weeks Shabbat)
makes 30 servings total (15 slices per loaf for 2 big loaves, or 7-8 slices per loaf if making 4 small)
Number of Servings: 30
Recipe submitted by SparkPeople user DEBKITMAC.
Nutritional Info Amount Per Serving
- Calories: 168.9
- Total Fat: 2.4 g
- Cholesterol: 35.4 mg
- Sodium: 244.2 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 4.0 g
- Protein: 6.3 g
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