This hearty whole wheat challah combines the rustic flavor of whole grains with the traditional braided elegance of Jewish holiday bread. The dough is enriched with oil and egg for a tender crumb, while a generous brushing of beaten egg and a sprinkle of poppy seeds create a beautiful, aromatic crust. It has a slightly nutty taste and a satisfying chew, making it an excellent choice for Shabbat dinners, holiday tables, or simply as a comforting side for soups and salads. While it requires some time for rising, the process is straightforward and rewarding. Serve warm with butter or jam for the best experience. This loaf stores well, allowing you to enjoy its fresh-baked aroma for days.
Challah – (Holiday Twist Bread
Description
This hearty whole wheat challah combines the rustic flavor of whole grains with the traditional braided elegance of Jewish holiday bread. The dough is enriched with oil and egg for a tender crumb, while a generous brushing of beaten egg and a sprinkle of poppy seeds create a beautiful, aromatic crust. It has a slightly nutty taste and a satisfying chew, making it an excellent choice for Shabbat dinners, holiday tables, or simply as a comforting side for soups and salads. While it requires some time for rising, the process is straightforward and rewarding. Serve warm with butter or jam for the best experience. This loaf stores well, allowing you to enjoy its fresh-baked aroma for days.Ingredients
Directions
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In a small bowl, dissolve 2 tablespoons of sugar and the active dry yeast in 1/4 cup of warm water (110-115&# 194;°F).
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Let the yeast mixture stand for 5 minutes until it becomes foamy and active.
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In a large mixing bowl, combine 2 cups of all-purpose flour, 2 to 2-1/2 cups of whole wheat flour, and 1/2 teaspoon of salt.
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Make a well in the center of the flour mixture.
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Add 1 egg, 2 tablespoons of vegetable oil, the yeast mixture, and 1-1/4 cups of water into the well.
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Mix the ingredients together until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding more whole wheat flour as needed, until the dough is smooth and elastic.
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Place the dough in a lightly oiled bowl, turning to coat all sides.
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Cover the bowl with a damp towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
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Punch down the risen dough to release air bubbles.
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Divide the dough into three equal parts.
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Roll each part into a strip approximately 15 inches long.
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Pinch the tops of the strips together and braid them loosely.
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Transfer the braided loaf to a lightly oiled baking sheet.
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Brush the top of the loaf with 1 beaten egg.
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Sprinkle 1 tablespoon of poppy seeds over the top.
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Cover the loaf loosely and let it rise again for 30-45 minutes, or until doubled.
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Preheat the oven to 375ðF (191ðC).
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Bake the challah for 40 to 45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 17.7kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 29.4mg2%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 0.3g2%
- Sugars 0.0g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
