This time for daring baker, we had to make Challah…

Challah is a bread of celebration in Jewish tradition. At a time when white flour was considered a luxury, its use was reserved for either the wealthy or for festive events. In Judaism, the Sabbath is a weekly holiday, and therefore is a festive occasion. It was around the 15th century when Jews in parts of Austria and Germany adopted an oval braided loaf from their neighbors to make the Sabbath special. These fancy shaped loaves made with white flour were seen as a fitting way to honor the Shabbat (Sabbath), symbolized in Jewish culture as a queen, therefore deserving of the finest one can achieve

May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.

I am a little late for the challenge , but I really wanted to create this beautiful lookin loaf, so never is late…The bread came out wonderful…While it was baking , the entire house smelled divine….It was so soft…I would never want to eat a store bought loaf again….

All you need is

  • Dry active yeast- 2 and 14 tsp
  • Warm water-12 cup
  • Brown sugar-14 cup
  • Unsalted butter-14 cup ( at room temperature )
  • Salt-1 tsp
  • Egg-1
  • Whole wheat flour-1 cup
  • All purpose flour-1 cup
  • 1 egg beaten with a 1tsp of water

Method of preparation

Add yeast to bowl of the stand mixer and add warm water to it
Let it rest for 5 minutes until frothy
Add egg, brown sugar, butter, salt, whole wheat flour and all purpose flour to the bowl and mix with a spatula
Put dough hook to the mixer and knead the dough for 5-8 minutes, until smooth and elastic
( If using hands , knead the dough on a working slab for 10-15 minutes )
Add more flour if required
Make a ball of the dough and keep it in a oiled bowl
Cover with a kitchen towel and let it rise in warm place for 2 hours, until it doubles in size
Once the dough has doubled, punch down and again cover and keep it in a warm place for an hour
Punch the dough again and divide it into 2 parts
One part should be 13 rd of the dough and the other should be 23 rd
Divide each part into 3 equal balls and roll and braid two loaves
Keep the smaller braid on top of the bigger braid
Cover with a kitchen towel and keep aside for an hour
Pre heat the oven to 350 degrees
Brush the loaf with egg wash mixture and sprinkle some sesame seeds
Bake for 30-35 minutes, until the loaf sounds hollow when tapped at the bottom
Transfer the loaf to the wire rack to cool

Whipped cream cake with rum glaze
Blueberry crumb bars

12 thoughts on “Whole wheat Challah

  1. Great effort !! Challah come out so good n perfect…looks so soft n delicious…wonderful presentation n inviting clicks!!

  2. Now that is one good whole wheat bread…Congrats girl! I just cannot seem to make myself a good wholewheat bread. This is great!

  3. YOur challah looks great! The braiding makes it look so pretty :D. I, too, like my breads made of whole wheat.It makes me feel good and guilt free to have a whole wheat bread on the table rahter than an APF one.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>