Delicious Whole-wheat Challah
Believe it or not there is another Zissie! Not to be confused with me, the other Zisie is a fashion designer, turned baker, currently finishing up a 3 month Patisserie course.
Her ultimate whole-wheat challah recipe is always a winner in her health-conscious family. She only uses whole-wheat flour but you can also use half whole-wheat, half all-purpose flour ratio when making her whole-wheat challah. For more irresistible local baked goods in Jerusalem and in the surrounding areas, get in touch; zisiebenchimol@gmail.com
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 2 kg whole wheat flour Shtibel
- 1 cube fresh yeast
- 1 cup sugar
- 4 cups warm water
- 3 eggs
- 1.5 cups oil
- 2 tablespoons salt
- 1/4 cup honey
Directions:
- Crumble up yeast into warm water and hand whisk together very well
- Add the sugar and continue to mix until sugar dissolves
- Sift flour into mixing bowl
- Slowly add the yeast water to the flour and mix well with dough hook till well combined
- Slowly add the eggs one by one
- Then add the oil bit by bit
- Add the honey
- Lastly add the salt
- Mix well on a low speed till mixture forms a smooth glossy dough
- Cover mixture with cling film or towel and leave to rise in warm place till it doubles in size
- Take Challah from it, say Blessing and burn
- Bash out the air from the mixture and roll Challah into shapes and leave again in warm area for 15-20 minutes to rise more
- Paint Challahs well with egg – add sesame/ poppy/ sunflower seeds, etc.
- Bake at 350°F oven for roughly 45 minutes till golden brown top and bottom
