Seeking a SUPER SUPER healthy Challah recipe !

MrsDuby

Mon, Sep 21 2009, 7:29 pm

Hi Everyone,
After making my aunt's delicious heavenly challah for Rosh Hashana, my husband and I immediately felt terrible. We generally eat very healthy, so the overload of white flour and white sugar was not very good for our tummys.

I really want to make Challah more often this year, and therefore im looking for a REALLY healthy challah recipe... maybe oat flour ? maybe spelt ? maybe less sugar ? Something that wont freak out my blood sugar levels, and just overall very healthy.

Any suggestions ??

Thanks so much - G'mar Tov !

ValleyMom

Mon, Sep 21 2009, 8:32 pm

Cousin Ahuva’s Spectacular Spelt Challah
• 4 tbsp yeast

• 2 cups warm water

• a bit of honey.

• let it dissolve and set aside

Get a second bowl…

• 2 cups water

• 3/4 cup honey or agave nectar - I started using agave nectar - low on the glicymic index and also makes a silkier dough!

• 6 eggs

• 1/2 cup oil
• 2 tbsp. salt

• 1 cup flax meal - opt. but great for fiber

Now add yeast mixture and then add the flour - 5 lbs. white spelt plus a bit more.

knead and let it rise at least 1 hour.

Shape and let rise 1/2 hour and bake at 350 for 1/2 hour!

MrsDuby

Mon, Sep 21 2009, 8:44 pm

hadassa wrote:

I do 100% whole wheat. Do you want the recipe?

I wouldnt mind trying a few differnt kinds -
do you mind posting the recipe ?

thanks for the spelt recipe also !!! looks really good !!!!

G-mom

Mon, Sep 21 2009, 9:06 pm

I make a delicious whole wheat challah that isnt dense like most others
the trick is to put in a cup of oatmeal I also put just enough flour to make it a dough but it is still sticky, then I flour my hands while shaping it. I also add a sprinkle of cinnamon to the dough to give it a lighter taste.

Ronit

Mon, Sep 21 2009, 10:09 pm

Uch I just typed up this whole thing- then when I left the computer before posting it - it got deleted bec it asked me to sign in again.

Whole Wheat Challah:

Ingredients:

5lb 100% white whole wheat flour
1 1/2 cups pure gluten
3oz fresh yeast/ or 3 1/2 TB dry yeast
3/4 C sugar
1/4-1/2 C oil
2TB salt
3 eggs (room temp)
5 C warm water

Directions:

Place fresh yeast in the mixer w/ the sugar & some of the warm water. Let it sit till the yeast activates & bublles. Then add dry & wet ingredients alternatively leaving the salt for last. Make sure the salt & yeast don't touch.

Mix on med speed for 20 minutes.

Let it rise in the mixer for 20 min.

Turn on the mixer for a couple of seconds to "punch" it down

Let it rise in the mixer for 40 min.

Transfer to cutting board to divide & braid challah.

Let it rise for 1 hour.

Egg wash it w/ sugar & egg yolk & sprinkle sesame seeds.

Bake on 350 for 45 min.

If you are using the dry yeast then start w/ flour & layer the wet & dry ing in the mixer & make sure salt is last thing to go in & furthest from yeast.

Ronit

Mon, Sep 21 2009, 10:11 pm

G-mom wrote:

I find that the trick is the gluten. If you skip the gluten the challah is dry & crumply...Otherwise this recipe is the same as I used to do for white flour & it stayed light & airy even after I converted.