Three color challah

Rosemarie

Sun, Mar 02 2008, 2:51 pm

My friend wants to make three color challah for mishloach manos. She is looking for a whole wheat and a pumpernickel challah/bread recipes. Any ideas?

chocolate moose

Sun, Mar 02 2008, 2:59 pm

I have a recipe with beets and carots ; pm me if you want it.

Rosemarie

Sun, Mar 02 2008, 3:26 pm

I doubt she'd go for that, but thanks anyway.

ClaRivka

Sun, Mar 02 2008, 3:56 pm

Why dont you just make regular challah challah and then put 3 different food colorings in 3 different strands?

Rosemarie

Sun, Mar 02 2008, 4:39 pm

She specifically told me that she doesn't go for that, she thinks it's fake, and doesn't like it... So although it's a good idea, it won't work with her. She wants real coloring, such as pumpernickel flour, but needs a recipe for that.

montrealmommy

Sun, Mar 02 2008, 4:41 pm

I have an authentic rye (pumpernickle) recipe -the bread comes out very dark brown, pm me for the recipe

montrealmommy

Wed, Mar 05 2008, 6:22 pm

Here are 2 recipes, the 2st makes a very dense (Russian style) dark bread. It does not rise much nor is it very elzstic. The second one (becuase of the reduced Rye flour and added whole wheat has a little more bounce and softness.

Dark Old Fashioned Rye Bread
1 Tablespoon dry yeast (or .8 oz fresh yeast)
2-3cups warm water
3 cups dark rye flour
1/4 c. sugar
3 large tablespoons dark molasses
1/2 teaspoon salt
1 tablespoon oil

Proof yeast in 1 c. warm water and 1 tablespoon of sugar

In a large bowl combine all dry ingredients
Make a well in the middle and add yeast mix, molasses, oil
Begin mixing, as dough absorbes water, add more warm water (1/4 c. at a time) until it holds together and is barely sticky.
Cover and let rise 1-2 hours (will not rise much, but if you push with a finger it should be softer than when first kneaded)
Re knead (not punch becasue there is very little to punch) very gently and breifly
Let rise another 20-30 minutes.
Form and bake at 350 for 30-45 minutes (should sound hollow when underside is tapped)

Traditional Rye Bread Recipe
1 1/2 cups water
2 tablespoons molasses
1 tablespoon vegetable oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups dark rye flour
2 tablespoons packed brown sugar
1/2 tablespoon unsweetened cocoa powder
1 tablspoon dry active yeast yeast (or .8 oz fresh yeast)

Proof yeast with 1 Tblsp molasses and 3/4 c. warm water

In a large bowl combine all dry ingredients
Make a well in the middle and add all wet ingredietns (incl. yeast mix) and 1/2 c. warm water
Mix well. Add water as needed, should yeild a soft not sticky loaf
Cover and let rise 1 hour
Punch downa dn let rise another 30-40 minutes unti lnearly doubled in size
Shape and bake at 350 for 30-45 minutes until it sounds hollow when underside is tapped

** Both of these are good rye breads. If making a 3 tone challah, it's probably best to use the second one (the molasses and cocoa make it plenty dark in color). If making a chllah-tahsen the first is a nice difference b/c it not only looks diff (not rising so much) but it also has a slightly nutty taste (molasses).

Enjoy and Hatzlacha Rabba!

Rosemarie

Wed, Mar 05 2008, 11:47 pm

Thanks so much for the recipes!

So let me clarify one thing here. Is dark rye flour the same thing as pumpernickel flour? I'm just not sure.
Thanks

montrealmommy

Thu, Mar 06 2008, 3:43 pm

in most places I belive so. I have never seen pumpernickle flour, but whenver I've done recipe searches, etc... they seem to be synonymous.

montrealmommy

Thu, Mar 06 2008, 3:53 pm

Oh - just reread my recipes, the fresh yeast should be .4-.5 oz NOT .8!!!

Rosemarie

Sat, Mar 08 2008, 9:17 pm

Does anyone have any idea where to get pumpernickel flour? My friend tried all the local specialty and health food stores and they did not have it. She is trying bakeries now to see if they will sell her some. (We live in Brooklyn.)

Thanks

chocolate moose

Mon, Mar 10 2008, 3:27 pm

Rainbow bread
10 cups flour
8 T sugar
4 tsp yeast
2 tsp Kosher salt
4 eggs
8 T oil
1 cup pureed spinach
1 cup pureed carrots
1 cup pureed beets
1 cup water
2 eggs

Ya need four mixing bowls for the four separate colors.

Combine 2 1/2 cups flour, 2 T sugar, 1 tsp yeast and 1/2 tsp salt in each bowl. Add one egg and 2 T oil to each bowl. Add spinach to the first bowl, carrots to the 2nd, beets to the third, and the water to the fourth. Stir. Knead. Let rise. Punch down and shape each into strands to braid four loaves or balls to smish together into four loaf pans.

Let rise for an hour. Make egg wash with the additional two eggs and water and brush tops and sides of the loaves with it. Bake for 30 minutes at 350 or until brown.

Rosemarie

Mon, Mar 10 2008, 8:31 pm

Thanks Chocolate, but my friend made her challos already. She bought pumpernickel flour from a local bakery and made them yesterday. I went to check them out and they look quite cute. she didn't taste them yet though. Can't wait to hear from her how they taste!
Thanks everyone for your help, especially Montrealmommy.

Bsimcha

Tue, Mar 18 2008, 2:46 pm

I should have read this before going all over town looking for pumpernickel flour. I just bought rye flour and I will try the second recipe from Montrealmommy.

montrealmommy

Wed, Mar 19 2008, 2:08 pm

glad to help - cm, how does the rainbow challah taste?

chocolate moose

Wed, Mar 19 2008, 2:12 pm

shrug

nothing special

gamekeeper

Wed, Mar 19 2008, 2:43 pm

choc moose! thanks for the trouble to post your recipe as well!
I think I am going to try it!!!
I hope I can get hydroponically grown spinach... I dont think they have stock... if they dont have do you have any ideas for what I can use as the third colour instead?