LAURA FRANKEL'S WHOLE WHEAT CHALLAH
Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves.
Provided by blucoat
Categories Yeast Breads
Time P1DT45m
Yield 4 small loaves
Number Of Ingredients 12
Steps:
- Make a sponge: Place the tepid water, whole-wheat flour and yeast in a large mixing bowl or in a bowl that attaches to a mixer. Stir this mixture together or do like we do and use your hands and really get in there and mush it together. Cover the mixture and allow it sit in a warm place for 30 minutes.
- Add the rest of the ingredients adding only enough flour until the mixture is not wet and sticky. You many not need the entire 4 cups of flour. Knead the dough for 5 minutes until the dough is supple and smooth. Cover and let it rest for at least one hour or store the dough wrapped tightly over night in the refrigerator.
- Shape the dough into your favorite loaf. Place the loaves on a lightly greases sheet pan. Cover with a clean towel and let rise for two hours.
- Whisk together yolks and water, brush the loaves with the egg wash, sprinkle with seeds if using, and bake in a preheated 350°F oven until the challot are browned and make a hollow sound when tapped on the bottom (about 30-45 minutes).
- Let the challot sit for at least one hour before cutting it. The baking process continues for 20 minutes after the bread is removed from the oven. Steam continues cooking the bread and making it dense and moist. Cutting the crust would allow the steam to escape.
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X60 Nela
[email protected]This is the best challah recipe I've ever tried. The dough is so soft and easy to work with, and the end result is a beautiful, golden brown loaf that's perfect for any occasion.
Kamaal Hike
[email protected]I'm a novice baker and this recipe was easy to follow. The challah came out looking and tasting great! I was really impressed with how well the whole wheat flour worked in this recipe.
Farhan Gaming
[email protected]This recipe is a keeper! The challah turned out perfect - light and fluffy on the inside and with a beautiful crust on the outside. Plus, the whole wheat flour makes it a bit healthier than traditional challah.
Abdu Umer
[email protected]I'm not the biggest fan of whole wheat bread, but this challah was surprisingly good! The dough was easy to work with and the end result was a beautiful, golden brown loaf. The flavor was also very good - not too sweet and with a nice hint of whole w
Mhr Junaid
[email protected]This challah is absolutely divine! It has a perfect balance of sweetness and chewiness, and the whole wheat flour gives it a lovely nutty flavor. I've made it several times now, and it's always a hit with my family and friends.