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
MA'S WHOLE WHEAT HONEY CHALLAH
Here is my recipe. It looks more difficult than it really is so don't hesitate. I make this every week. There is a story that goes with the addition of the poppyseeds. This recipe really does require a good stand mixer. Don't get in a hurry just enjoy the experience and plan on the children wanting to braid and get involved. Pinch off a bit of dough and give it to them.
Provided by Maeven6
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Place the warm water in the mixing bowl and add yeast, oil, honey, and salt. Mix well and let set 2-3 minutes.
- Add the eggs one at a time and for an extra rich dough add the sixth yolk and set the white aside. Do not add the final egg.
- To this mixture now add all the bread flour and 1 cup of the whole wheat flour and the gluten. Mix for a 2 minutes.
- Add flax, and poppy seeds.
- Add in the rest of the flour 1/2 cup at a time. It may take more or less. Take your time, at least five minutes. Switching to dough hooks when needed. Do not get in a hurry.
- When you have a nice soft dough that pulls away from the sides of the bowl, dump it onto a slightly floured counter and knead until you push on the dough with your index finger and it springs back.
- Put the dough into a large sprayed bowl, cover with a linen tea towl, non-terry, and set in a warm place to double.
- When doubled punch down and knead slightly.
- Cut dough in 1/2 and then each 1/2 into 3 pieces. Roll each piece on the counter to form tubes and braid these tubes to form two loaves. Be sure to pinch and tug your ends under. Braid up, lifting each strand to make snug. You are not wanting length but heighth.
- Place each loaf into the center of a sprayed cookie sheet and let almost double. While rising preheat your oven to 325 degrees F.
- When almost doubled. Beat your reserved white and egg. Use this to glaze your loaves and then sprinkle with poppyseed and kosher salt.
- Bake to a golden rich brown. This generally takes 35-40 minutes.
- Additional note: For the Rosh Hashanah add 1/2 cup of mixed dried diced fruits and nuts at the end of the initial mixing of the flours. Do not braid but form two large tubes and use them to make two crown shaped spirals, like a turban, pinching and tucking the ends. When glazed sprinkle with almond slivers and course ground sugar.
Nutrition Facts : Calories 2695.4, Fat 77.9, SaturatedFat 12.5, Cholesterol 528.8, Sodium 3697, Carbohydrate 438.2, Fiber 46.3, Sugar 72.4, Protein 82.3
BREAD MACHINE HONEY WHEAT BREAD
Make and share this Bread Machine Honey Wheat Bread recipe from Food.com.
Provided by Karen in KS
Categories Yeast Breads
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Add ingredients in the order recommended by your bread machine.
- Select white bread cycle.
- Can also be made with rapid or delayed cycles.
OAT AND HONEY CHALLAH (BREAD)
A chewy, delicious, easy challah/bread recipe. The proportions of white to whole wheat flour can be varied to taste. A variation on a recipe found in the Crowning Elegance cookbook
Provided by Sarah Chana
Categories Yeast Breads
Time 1h45m
Yield 6 loaves, or 36 rolls
Number Of Ingredients 11
Steps:
- In a small bowl, combine 3/4 cup warm water with yeast. Let stand until yeast is dissolved and begins to bubble, about 5 minutes.
- Place the yeast mixture in your mixer (if you have one large enough for this recipe), or in a large bowl. Add the additional water, oats, honey, oil and salt. Mix well to combine.
- Gradually add in the flours, mixing/kneading well, until a soft dough is formed. Knead another 5 minutes, adding small quantities of flour, until the dough feels like an ear lobe.
- Place in a large, oiled bowl, turning dough to coat, and cover with a damp towel. Plase in a warm place and let rise until doubled in size, about one hour.
- Punch down the dough, divide into 6 pieces (or more ifyou are making rolls) and shape into loaves or braid or do whatever you do with your challah dough.
- Place on greased pans (I prefer using parchment paper, ungreased), and brush with beaten egg. Sprinkle with seeds or extra oats.
- Bake at 350F for about 35 minutes for loaves, or 20+ minutes for rolls.
Nutrition Facts : Calories 1592.3, Fat 24.8, SaturatedFat 3.9, Cholesterol 35.2, Sodium 2937.1, Carbohydrate 303.6, Fiber 18.4, Sugar 47.8, Protein 42.4
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
BREAD MACHINE HONEY WHOLE WHEAT CHALLAH
We make this every week in our house. People keep asking for the recipe -- we think they're impressed to find a healthy challah that also tastes great! It resembles actual bread more than cake. Just throw the ingredients into a bread machine with a "dough" cycle, braid, & bake!
Provided by Rachel Leah D
Categories Yeast Breads
Time 45m
Yield 3 medium-sized challah loaves, 15 serving(s)
Number Of Ingredients 11
Steps:
- Add water, eggs, olive oil, honey, sugar, and flour to the bread machine bowl in that order.
- Make a well on top of the flour mound and add the yeast.
- Add salt along the side of the flour mound.
- Set your bread maker to run a "dough" cycle.
- Remove dough and braid challah (this is the fun part! See http://www.youtube.com/watch?v=q0kf0MFRpXg for instructions.).
- (Optional) For a professional look, coat the braided challah with egg using a basting brush, and sprinkle sesame seeds on top.
- Bake at 325 F for 30-40 minutes.
LAURA FRANKEL'S WHOLE WHEAT CHALLAH
Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves.
Provided by blucoat
Categories Yeast Breads
Time P1DT45m
Yield 4 small loaves
Number Of Ingredients 12
Steps:
- Make a sponge: Place the tepid water, whole-wheat flour and yeast in a large mixing bowl or in a bowl that attaches to a mixer. Stir this mixture together or do like we do and use your hands and really get in there and mush it together. Cover the mixture and allow it sit in a warm place for 30 minutes.
- Add the rest of the ingredients adding only enough flour until the mixture is not wet and sticky. You many not need the entire 4 cups of flour. Knead the dough for 5 minutes until the dough is supple and smooth. Cover and let it rest for at least one hour or store the dough wrapped tightly over night in the refrigerator.
- Shape the dough into your favorite loaf. Place the loaves on a lightly greases sheet pan. Cover with a clean towel and let rise for two hours.
- Whisk together yolks and water, brush the loaves with the egg wash, sprinkle with seeds if using, and bake in a preheated 350°F oven until the challot are browned and make a hollow sound when tapped on the bottom (about 30-45 minutes).
- Let the challot sit for at least one hour before cutting it. The baking process continues for 20 minutes after the bread is removed from the oven. Steam continues cooking the bread and making it dense and moist. Cutting the crust would allow the steam to escape.
More about "mas whole wheat honey challah recipes"
HONEY WHOLE WHEAT CHALLAH {SMALL BATCH} ⋆ BITES 'N PIECES
From bitesnpieces.co
5/5 (6)Total Time 2 hrs 40 minsCategory BreadsCalories 217 per serving
- Put the warm water, yeast, and sugar in a small bowl or measuring cup. Set aside for a few minutes for yeast to proof (rise).
- Let the dough rise in a warm place until doubled (around 1 hour, depending on weather and temperature.)
HONEY WHOLE WHEAT CHALLAH - JAMIE GELLER
From jamiegeller.com
Servings 2Total Time 40 minsCategory Challah, Breads
- Place the dough ingredients in the bread machine pan according to order in manufacturer's instructions. Set the electronic panel to dough setting and select start.
- Ninety minutes later, the dough should be done. You can leave the dough in the machine until you are ready to braid it.
- Place braided loaves on a greased cookie sheet. Alternatively, place each braided loaf in a greased, rectangular loaf pan or oval challah pan.
SPROUTED WHOLE WHEAT CHALLAH - REAL FOOD KOSHER
From realfoodkosher.com
HONEY WHOLE WHEAT CHALLAH - REVIEW BY PHARMACOKATIE ...
From allrecipes.com
MA'S WHOLE WHEAT HONEY CHALLAH
From worldbestcoconutrecipes.blogspot.com
THE BEST WHOLE WHEAT CHALLAH | COOKING VIDEOS
From kosher.com
HONEY WHOLE WHEAT CHALLAH — MOLLY YEH
From mynameisyeh.com
HONEY WHOLE WHEAT CHALLAH - WOODENSTYLE.MA
From woodenstyle.ma
ULTIMATE GUIDE TO HEALTHIER CHALLAH RECIPES - JEWISH FOOD HERO
From jewishfoodhero.com
RECIPE: WHOLE WHEAT CHALLAH WITH VARIATIONS (FOOD ...
From recipelink.com
HONEY WHOLE-WHEAT CHALLAH - KOSHEREYE.COM
From koshereye.com
HONEY WHOLE-WHEAT CHALLAH - KOSHER FOOD RECIPES COOKBOOK ...
From koshereye.com
HONEY WHOLE WHEAT CHALLAH - REVIEW BY FLYGIRLPHD ...
From allrecipes.com
HONEY WHOLE WHEAT CHALLAH | CHALLAH, HONEY RECIPES, FOOD
From pinterest.ca
HONEY WHOLE WHEAT CHALLAH
From crecipe.com
HONEY WHOLE-WHEAT CHALLAH - KOSHEREYE
From koshereye.com
WHOLE WHEAT CHALLAH RECIPE BY NATURAL.FOODIE | IFOOD.TV
From ifood.tv
WHOLE WHEAT CHALLAH - JAMIE GELLER
From jamiegeller.com
HONEY WHOLE-WHEAT CHALLAH - KOSHEREYE.COM
From koshereye.com
MA S WHOLE WHEAT HONEY CHALLAH RECIPE - WEBETUTORIAL
From webetutorial.com
MA'S WHOLE WHEAT HONEY CHALLAH RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
HONEY WHOLE WHEAT CHALLAH - BIGOVEN.COM
From bigoven.com
FEARS' FOOD: WHOLE WHEAT CHALLAH
HEAVENLY HOLY WHOLE-WHEAT CHALLAH - CHALLAH & BREAD ...
From chabad.org
WHOLE WHEAT BREAD MACHINE CHALLAH FOOD- WIKIFOODHUB
From wikifoodhub.com
MAS WHOLE WHEAT HONEY CHALLAH- WIKIFOODHUB
From wikifoodhub.com
WHOLE WHEAT CHALLAH RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHOLE WHEAT CHALLAH - JAMIE GELLER
From jamiegeller.com
HONEY WHOLE WHEAT CHALLAH - BENEFIT-FOODS.BLOGSPOT.COM
From benefit-foods.blogspot.com
HONEY WHOLE WHEAT CHALLAH | RECIPE | CHALLAH, HONEY ...
From pinterest.ca
FRINKFOOD - HONEY WHOLE WHEAT CHALLAH
From frinkfood.com
LOVELY WHOLE WHEAT AND HONEY CHALLAH
From realfoodliving.com
HONEY WHOLE WHEAT CHALLAH - CHALLAH RECIPES
From worldrecipes.org
SAIDEL'S ARTISANAL BAKERY - WHOLE WHEAT HONEY CHALLAH ...
From androidconfig.myfitnesspal.com
HONEY WHOLE WHEAT CHALLAH - REVIEW BY DAFERRARI ...
From allrecipes.com
HONEY WHOLE WHEAT CHALLAH - BIGOVEN.COM
From bigoven.com
You'll also love