Delicious Whole Wheat Challah Recipe

#1morah

Sat, Sep 04 2010, 11:36 pm

I have a great whole wheat challah recipe that I got from my Mother (G-d Bless her!). I have been baking Challah using this recipe for almost a year now and everybody loves it! I believe that it is not just the recipe it is also our Teffilos and Kavanos while baking that make it taste so good! I learned that when we bake Challah (as well as when we light Shabbos candles) it is a special Eis Ratzon- a time when Hashem is really listening so I try to take advantage Smile

My recipe:
2 1/2 pounds whole wheat flour
2 1/2 pounds high gluten flour (Mishpacha and Kemach are the best brands)
4 cups warm water (half hot and half tap mixed)
2 cups brown sugar
4 eggs (+1 for basting)
6 oz. fresh yeast (3 small packets)
1/2 cup oil
2 tbs. salt
sesame seeds (optional)

Combine yeast, sugar, salt, water and eggs. Let it sit until it rises and becomes foamy (10- 20 mintes). Mix in the whole wheat flour. Knead in the high gluten flour. Knead for 10 minutes (you can use this time to really talk to Hashem). Pour in the oil and spread it out all over the dough's surface without kneading it in. Allow dough to rise for 1- 1 1/2 hours. Separate a piece to burn and make the Bracha. Shape, bast with egg, sprinkle sesame seeds and BAKE AT 350 FOR ABOUT 40 MINUTES or until bottom is slightly brown.

ra_mom

Thu, Nov 18 2010, 11:48 pm

e1234 wrote:

what is 2 1/2 pounds high gluten flour

anyone know if you can get this in israel?

It might be called something else in Israel.
Here it's sometimes called Challah flour. I've heard it being referred to as bread flour in other places.
http://imamother.com/forum/vie.....luten

PinkFridge

Thu, Dec 23 2010, 1:13 pm

chocolate moose wrote:

that is a crazy amount of sugar.

I think so too. My standard recipe calls for 1 2/3 c. granulated sugar, not too too sweet but sweeter. Then again, it calls for a little less salt.

Another question: I know bread flour or hi gluten would be better. Does it still come out well with regular flour?
Thanks!