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Forum
-> Recipe Collection
-> Challah and Breads
SV
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 Wed, Aug 19 2009, 11:52 am
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My dh started a diet and is trying to avoid white flour. We LOVE our usual challah recipe and so sad that we can't have it any more (at least for now). Anybody have a REALLY GOOD ww recipe? Something fluffy but not too sweet. Thanks!!
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Chaya4
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Thu, Nov 26 2009, 8:08 am
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did you end up finding a recipe?? anyone else have one??
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tweety99
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Thu, Nov 26 2009, 8:24 am
what I do is I substitue some of the white flour for wholewheat flour because using only wholewheat makes the challa very heavy. I dont know what the wholewheat flour is like in usa but in england its quite heavy so for example if im using a recipe that calls for 5lb of flour ill use 4lb of white and 1lb of wholewheat and the challas taste really good!
u can subsitute it how you want.
theres a nice recipe in the balabustas choice cookbook called beginners challah.
you can use any recipe really.
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proud2bajew
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Thu, Nov 26 2009, 8:44 am
I make 100% WW challah and DH loves it!
2+ kilo ww flour
6.5 C water (yes its a lot of water but thats the trick in keeping it fluffy!)
4 T yeast (dry yeast, put it in the warm water until it bubbles)
4 eggs
< 1 C honey
2 T salt
1/2 C oil
It rises VERY quickly so make sure it constantly punch it down
Enjoy!
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mandksima
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Thu, Nov 26 2009, 9:48 am
| proud2bajew wrote: | I make 100% WW challah and DH loves it!
2+ kilo ww flour
6.5 C water (yes its a lot of water but thats the trick in keeping it fluffy!)
4 T yeast (dry yeast, put it in the warm water until it bubbles)
4 eggs
< 1 C honey
2 T salt
1/2 C oil
It rises VERY quickly so make sure it constantly punch it down
Enjoy! |
Do you the ww flour sifted in a tied bag that I believe is 20-30% white? Also, how many loaves do you get out of this recipe?
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soldat
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Thu, Nov 26 2009, 11:29 am
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I'm making one right now. let me finish and then I'll post if I think its good.
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ABC
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Thu, Nov 26 2009, 12:51 pm
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I'd also like a good ww recipe. keep posting ladies!
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proud2bajew
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Thu, Nov 26 2009, 12:54 pm
| mandksima wrote: | | proud2bajew wrote: | I make 100% WW challah and DH loves it!
2+ kilo ww flour
6.5 C water (yes its a lot of water but thats the trick in keeping it fluffy!)
4 T yeast (dry yeast, put it in the warm water until it bubbles)
4 eggs
< 1 C honey
2 T salt
1/2 C oil
It rises VERY quickly so make sure it constantly punch it down
Enjoy! |
Do you the ww flour sifted in a tied bag that I believe is 20-30% white? Also, how many loaves do you get out of this recipe? |
It's pre-sifted but it's not in a tied bag. The bag is red and yellow and the hechser is Rav Vaye, I'm pretty sure it's %100 ww. I usually get around 6 loaves give or take, or 5 loaves and 2 rolls - somewhere around there.
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soldat
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Thu, Nov 26 2009, 6:27 pm
ok, this recipe is still a work in progress. so if you make it, please post feedback. I thought the texture was excellent, but I like my challah a little sweeter, so I am posting this recipe with an extra 1/2 c. of sugar. this is adapted from the spice and spirit.
4 c. warm water
4 packages yeast
1/2 c. oil
1/2 c. honey
1/2 c. sugar
4 eggs
11 - 12 c. white whole wheat flour (I used trader joe's)
3 tbsp vital wheat glutten
1 tbsp kosher salt
2 tbsp cornmeal
combine water, yeast, oil, honey, sugar, eggs, 5 c. flour, and 1 tbls vital wheat gluten. let sit for about 45 minutes. mixture will bubble and rise.
add salt, and remaining vital wheat gluten. add just enough of the remaining flour needed to form a dough. cover and let rise another 45 min.
shape challah, and let rise another 45 min.
bake at 350
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