A healthier version of Shabbat Challa, by incorporating whole wheat flour
At first, I was afraid to try it out after perfecting my white flour recipe, but I am here today to admit that I was wrong! Whole wheat sounds and tastes healthier and better :)
According to Wikipedia — “whole wheat flour is derived by grinding or mashing the whole grain of wheat”, as apposed to refined grain which removes the skin. Whole wheat flour hasn’t been stripped of the nutrients and fiber, so its much more nutritious. Try incorporating it and you may be surprised how delicious it is!
The recipe is from a beautiful book in hebrew “לקראת חלה”, about the meaning behind the mitzva of seperating the challa. The book is also filled with explanations and great recipes. I borrowed it from my mother in law and hope to give back after the Corona days are over :)
Half /Half Challah (yields 4 large challas)
2 cups room temperature water
2 tablespoons dry yeast = 50 gram fresh yeast
1 tablespoon salt
1/3 cup sugar (honey also works well)
1/2 cup oil
4 cups white flour + 3 cups whole wheat flour
Egg wash and decoration
1 egg + a little water
- Mix all the ingredients together
- Knead at least 10 minutes, no less!
- Lightly-oil challa and cover bowl with plastic wrap till dough doubles in size.~ 1.5 hour
- Fold and shape dough. (Jamie Geller challa braiding video) 1 kg should yield 4 large challas. Tip 1- use a bread roller to roll out each braid piece and then roll with your hand to create the braid. Tip 2- bread directly on the tray so you won’t need to transfer after second rising.
- Cover with Plastic wrap and rest till almost dough doubles in size~ 1 hour, preheat your oven 180 degrees Celsius .
- Glaze with egg wash using a little brush, and place in oven for about 15–20 min depending on your oven. I always check after 15 min as my oven works very well. Challa is ready when tapping on the bottom of the challa makes a hollow sound.