Figgy Olive Oil and Sesame Challah

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 150.8
  • Total Fat: 5.1 g
  • Cholesterol: 23.2 mg
  • Sodium: 103.8 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.0 g

View full nutritional breakdown of Figgy Olive Oil and Sesame Challah calories by ingredient
Submitted by:

Introduction

Who says Challah is only for the holidays? Adapted from The Smitten Kitchen Cookbook, this half whole-wheat dough is rich with eggs, honey and both olive and sesame oils, making it perfect to hold ribbons of fig-sesame jam. Braiding 8 strands together made a gorgeous knotted shape and ensured maximum fig distribution too! Who says Challah is only for the holidays? Adapted from The Smitten Kitchen Cookbook, this half whole-wheat dough is rich with eggs, honey and both olive and sesame oils, making it perfect to hold ribbons of fig-sesame jam. Braiding 8 strands together made a gorgeous knotted shape and ensured maximum fig distribution too!
Number of Servings: 24

Ingredients

    Bread:
    1 tbsp instant yeast
    2 cups all-purpose flour
    2 cups whole wheat bread flour
    ¼ cup honey
    ⅔ cup warm water
    ¼ cup olive oil
    2 tbsp toasted sesame oil
    2 eggs
    2 tsp Kosher salt
    ---
    Fig Filling:
    6 oz chopped dried figs
    ½ cup water
    ⅓ cup fresh orange juice
    pinch sea salt
    pinch white pepper
    pinch cardamom
    3 tbsp sesame seeds
    1 tsp vanilla
    ---
    Egg wash:
    1 large egg
    sesame seeds, for topping

Directions

Whisk the yeast and flours in a stand mixer bowl.
Add honey, water, oils and eggs and mix just until dough begins to hold together.
Cover and let rest 10 minutes.
Knead with the dough hook on low speed for 8 minutes.
Cover with plastic wrap and set aside for 1 hour, or until almost doubled in size.
---
Fig paste (can be made ahead and refrigerated):
In a small saucepan, combine the figs, water, juice, salt, pepper and cardamom.
Bring to a simmer over medium heat, and cook, stirring occasionally, until the figs are soft and tender, about 10 minutes.
Remove from heat, stir in the vanilla and let cool to lukewarm.
Process fig mixture to a paste, either with an immersion blender or in a food processor. Stir in the sesame seeds and set aside.
---
Assembly:
After the dough has doubled, punch it down and turn onto a floured work surface.
Divide it in half and roll the first half into a wide rectangle.
Spread half the fig filling evenly over the dough, leaving a 1” border on on long side.
Roll the dough into a long, tight log, then gently stretch the log as long as possible without breaking the dough. Divide it in half and set aside.
Repeat with remaining dough and fig filling.
---
Weaving:
Arrange two ropes in each direction, perpendicular to each other, like a tight tic-tac-toe board.
Weave them so that one side is over, and the other is under, where they meet.
Take the four ends that come from underneath the center and move them to their right, over the other strands.
Take the ends that were just covered (originally on the right) and cross them over the end to the left. If you have extra length in your ropes, you can repeat these left-right jumps until you run out of rope. Tuck the corners or odd bumps under the dough with the sides of your hands to form a round.
Transfer the dough to a parchment-covered baking sheet or, if you have a baking stone, a baker’s peel.
Mist with oil and let the loaf rise for another hour.
30 minutes into the rising time, preheat your oven (with a stone if you have it) to 375°F.
---
Baking:
Brush loaf with the beaten egg and water combination and sprinkle with sesame seeds.
Bake 60-70 minutes, covering lightly with foil after 30 minutes.
When baked, the center of the loaf should be 195°F.

Serving Size: Makes one large loaf, 24 slices

Number of Servings: 24

Recipe submitted by SparkPeople user JO_JO_BA.

Rate This Recipe