HONEY WHOLE WHEAT CHALLAH
Challah, the delicious and beautiful braided bread traditionally served at the Friday night Jewish Sabbath meal, is made with the addition of whole wheat, and sweetened with honey. This slow-rise recipe is designed for flexibility, so split-second timing isn't necessary. This is a wonderful bread for a first-time breadmaker. Braid with a 3 or 4-strand braid, and sprinkle with sesame or poppy seeds.
Provided by Bobbie Kramer
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h45m
Yield 18
Number Of Ingredients 12
Steps:
- In a large bowl, mix yeast, warm water and 1 cup of bread flour into a thin batter, and let stand until the mixture shows frothy bubbles, about 10 minutes. Stir in vegetable oil, honey, 3 eggs, and salt until well combined. Beat in 2 more cups of bread flour and the whole wheat flour, alternating flours by cupfuls, until the dough is too stiff to stir in more flour.
- Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a plastic bag, and let rise in a warm, draft-free place until doubled, 1 to 2 hours.
- Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 3 equal-sized pieces. Cut the first piece into 3 equal parts. Set the rest of the dough aside under a cloth to prevent drying out while you braid the first loaf.
- Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other 2 loaves, place them on a baking sheet lined with parchment paper, and let rise until doubled, 45 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Beat 1 egg with 1 teaspoon of water in a small bowl, and brush the egg mixture over the braided challah loaves. Sprinkle with sesame seeds.
- Bake in the preheated oven until the tops are a deep golden brown and the loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 31.5 g, Cholesterol 41.3 mg, Fat 6.8 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 1.2 g, Sodium 276.8 mg, Sugar 5.4 g
IRRESISTIBLE WHOLE WHEAT CHALLAH
Warm and light, fresh out of the oven with butter and salt sprinkled on top, it is a delicious gift or dessert for any occasion. Best with whole wheat, but just white flour or a mixture works. It is easy and fun, but takes all day. Trust me, it is so worth it!
Provided by HopelessFanatic
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 2h40m
Yield 16
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
- Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
- Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
- Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 32.9 g, Cholesterol 23.3 mg, Fat 8 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 1.2 g, Sodium 157.1 mg, Sugar 10.2 g
D'S WHOLE WHEAT CHALLAH
This is a slightly heartier Challah bread recipe with the same great taste. Very easy!! The recipe can be easily cut in half for a medium sized loaf. Sprinkle with oats, poppy seeds, or whatever strikes your fancy.
Provided by Ms. Chaka
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Mix the yeast and water together in a large bowl, and let stand until a creamy layer forms on top, about 5 minutes. Beat in 3 eggs, sweetener, butter, whole wheat flour, all-purpose flour, and rolled oats. Turn the dough out onto a floured surface, and knead until smooth and elastic, 5 to 10 minutes.
- Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, about 2 hours.
- Punch down the dough, and cut into 3 equal-size pieces. Working on a floured surface, roll the dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the braided challah on a baking sheet lined with parchment paper. Cover the loaf with a dry cloth, and let rise in a warm spot until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush the loaf with 1 beaten egg, and bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool before slicing.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 33.3 g, Cholesterol 82.3 mg, Fat 10.2 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 467.6 mg, Sugar 0.3 g
WHOLE WHEAT CHALLAH
Make and share this Whole Wheat Challah recipe from Food.com.
Provided by Queen Dragon Mom
Categories Yeast Breads
Time 3h
Yield 4 loaves
Number Of Ingredients 8
Steps:
- Activate yeast in 1/2 cup water with sugar.
- Beat in remaining 2 1/2 cups of water , 5 cups flour, oil, honey, two eggs and salt. Let rise 30-60 minutes.
- Punch down. Add the rest of the flour slowly while kneading, until dough no longer sticks to fingers. Cover with damp towel.
- Allow to rise again until double in size. Punch down. Shape into loaves.
- Place in well-greased loaf pans or braid and place on cookie sheets. Let rise for 30 minutes.
- Bake in preheated oven at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 1346.2, Fat 26.9, SaturatedFat 4.5, Cholesterol 105.8, Sodium 1805.9, Carbohydrate 247.7, Fiber 39.7, Sugar 25.6, Protein 49.8
WHOLE WHEAT CHALLAH
Make and share this Whole Wheat Challah recipe from Food.com.
Provided by AbbaGav
Categories Yeast Breads
Time 4h35m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 9
Steps:
- Warm the water until it is baby-bath temperature.
- Add the yeast, yeast-energizer, and sugar. Make sure the yeast starts to bubble - this is how you'll know it's active.
- In a separate bowl, mix the flour, salt, oil, 1 egg and cinnamon.
- Add the water-sugar-yeast mixture to the flour. Mix, then knead for 5 minutes. Recite and have in mind: Lichvod Shabbat Kodesh as you are kneading.
- Let rise in a warm place for 1.5 - 2 hours. Put a damp cloth over it.
- When it has doubled in size, punch down and knead for 3 more minutes. Braid into 2 loaves. Let rise 30-40 minutes.
- Nice Option: Right before baking, coat with egg yolk and sprinkle with poppy or sesame seeds.
- Bake at 180C for 30-40 minutes.
Nutrition Facts : Calories 259.6, Fat 11.1, SaturatedFat 1.6, Cholesterol 31, Sodium 114.5, Carbohydrate 36.1, Fiber 4.9, Sugar 9.1, Protein 7.3
WHOLE WHEAT CHALLAH
Make and share this Whole Wheat Challah recipe from Food.com.
Provided by The Legal Chef
Categories Yeast Breads
Time 3h40m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 10
Steps:
- Activate yeast with sugar and 1/4 cup warm water.
- Mix the rest of the liquid ingredients and add to yeast, then add flour and salt.
- Rest 15 minutes (autolyse).
- Knead dough, let rise for about 1 1/2 hours.
- Shape into braid, rest another hour.
- Brush gently with egg wash, add sesame or poppy seeds.
- Place loaf in a 400 degree preheated oven and turn the temperature to 375, and bake for about 40 minutes.
- Tap loaf, it will sound hollow when done, and be kind of hard to the touch.
- Let cool for about 45 minutes before slicing.
Nutrition Facts : Calories 119.3, Fat 2.1, SaturatedFat 0.2, Sodium 150.4, Carbohydrate 22.6, Fiber 2.2, Sugar 4.1, Protein 3.5
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MILLIE'S WHOLE WHEAT CHALLAH RECIPE | KING ARTHUR BAKING
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4.1/5 (25)Total Time 3 hrs 10 minsServings 16Calories 165 per serving
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- Divide it into three equal pieces, shape each piece into a rough log, cover the pieces, and let them rest for 10 minutes., Roll each piece of dough into an 18" rope.
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