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Ronit's Awesome 100% Whole Wheat Challah Recipe
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ra_mom




 
 
 
 

Post Mon, Apr 23 2012, 10:08 am
This consistency to this Challah is wonderfully elastic - a far cry from the usual crumbly whole wheat Challahs.

Incredibly delicious!

100% Whole Wheat Challah:

5lbs. 100% white whole wheat flour (important: use Best Flour brand)
1 1/2 cups vital wheat gluten
3 1/2 Tbsp dry yeast
1 cup sugar
1/4 - 1/2 cup oil
2 Tbsp salt
3 eggs
5 1/2 - 5 3/4 cups warm water, divided

Place yeast, sugar, and 2 cups warm water in the mixer bowl.

Add the rest of the ingredients, alternating wet and dry. Put in salt last, so that yeast & salt don't touch.

Mix in mixer for 20 minutes on low speed (speed 1).

Rise in mixer for 20 minutes. Give one spin with the mixer to punch it down.

Rise in mixer for an additional 40 min.

Make Hafrashas Challah & then transfrer to large cutting board.

Do not add flour when rolling out.

Cut into four equal parts. As you work - cut each one into two equal parts - it will yield 8 small challahs.

When braiding each one- cut into six equal parts- I usually divide in 1/2 & then divide each one into three.

Roll out each piece loosly & braid.

Once they are all braided, let it rise for 1 hour.

Egg wash with egg yolk & sugar. Sprinkle with sesame seeds.

Bake at 350 for 45 min.

If you are doing it by hand, the directions are basicly the same besides the begining: Place sifted flour in a large bowl. Kind of dig a hole in the center & place the sugar, water, yeast there. Continue by alternating wet & dry ing. Knead it by hand for 20-25 min - keep on bringing e/t into the center of the dough.
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morahtikvah




 
 
 
 

Post Mon, Apr 23 2012, 11:00 am
Do you mean to use the best flour you can get, or do you mean to use a specific brand called "Best?"
Thanks, I want to try it.
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ra_mom




 
 
 
 

Post Mon, Apr 23 2012, 11:10 am
morahtikvah wrote:
Do you mean to use the best flour you can get, or do you mean to use a specific brand called "Best?"
Thanks, I want to try it.
There's a specific white whole wheat flour made by the company Best Flour. Really makes a difference in which brand you use.
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OOTBubby




 
 
 
 

Post Mon, Apr 23 2012, 11:22 am
Thank you so much. I don't think we have Best Flour here; at least I've never seen it.

Any thoughts on substituting most of the flour with a sweetener like Stevia?
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morahtikvah




 
 
 
 

Post Mon, Apr 23 2012, 11:29 am
We don't have Best here. What is special about it?
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ra_mom




 
 
 
 

Post Mon, Apr 23 2012, 11:29 am
Here is a link to The Best Flour, for your reference.
http://www.allinkosher.com/p-4......aspx

Regarding Stevia, I think that if you've used that successfully in other baked goods before, than it should work fine in this Challah recipe as well.

You probably do need 1 Tbsp of real sugar though, to proof the yeast.
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ra_mom




 
 
 
 

Post Mon, Apr 23 2012, 11:30 am
morahtikvah wrote:
We don't have Best here. What is special about it?
It's super fine and light tasting.
I once used another brand that was available, and the Challah came out very whole wheat tasting, even though it was made from white whole wheat.
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OOTBubby




 
 
 
 

Post Mon, Apr 23 2012, 11:33 am
ra_mom wrote:
You probably do need 1 Tbsp of real sugar though, to proof the yeast.


Yes, I assume that.
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OOTBubby




 
 
 
 

Post Mon, Apr 23 2012, 11:35 am
ra_mom wrote:
Here is a link to The Best Flour, for your reference.
http://www.allinkosher.com/p-4......aspx


Thanks for the link. I've never seen anything like that here.

Does anyone here know of another white whole wheat flour that would be comparable (or close to) the Bests?
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lkwdlady




 
 
 
 

Post Mon, Apr 23 2012, 11:49 am
You can order the flour online.
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lkwdlady




 
 
 
 

Post Mon, Apr 23 2012, 11:55 am
What is wheat gluton? Where do I buy this product?
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OOTBubby




 
 
 
 

Post Mon, Apr 23 2012, 12:12 pm
lkwdlady wrote:
You can order the flour online.


Obviously, but at $13 cheapest shipping for a 5lb. bag, I don't think I'm going to do that.
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Dini20




 
 
 
 

Post Mon, Apr 23 2012, 12:13 pm
Do you let the yeast sit/bubble or add everything in right away?
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ra_mom




 
 
 
 

Post Mon, Apr 23 2012, 12:40 pm
lkwdlady wrote:
What is wheat gluton? Where do I buy this product?
It's the protein in the flour. It makes the dough elastic.
You can find it at the health food store.
http://www.arrowheadmills.com/.....luten
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ra_mom




 
 
 
 

Post Mon, Apr 23 2012, 12:41 pm
Dini20 wrote:
Do you let the yeast sit/bubble or add everything in right away?
I let the yeast proof/bubble before I add the rest of the ingredients.

But you don't have to proof the yeast first if you're using instant dry yeast and real sugar.
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Dini20




 
 
 
 

Post Mon, Apr 23 2012, 1:00 pm
Thanks! I'm going to hopefully try it this week.
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Dini20




 
 
 
 

Post Mon, May 14 2012, 10:01 am
I made this challah for shabbos - it was amazing!! Thanks!
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Levtov




 
 
 
 

Post Mon, May 14 2012, 11:57 am
Is Vital Wheat Gluten good for regular Challas too?
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kermit




 
 
 
 

Post Thu, Apr 25 2013, 7:33 pm
has anyone ever halved this recipe? lemme know. thanks!
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willow




 
 
 
 

Post Tue, Sep 17 2013, 9:57 am
Holy Moly good Challah recipe. I brought back the Vital Wheat.. from America just for this recipe!! LOL
Now it is all gone after The two batches but it is really good. Thank you
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