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  Quickie Whole-wheat Challah
 
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Submitted:
  2013-05-07
Prep Time:
  not specified
Yield:
  6 (medium loaves)
Difficulty Level:
  Quick and Easy
Category:
  Pareve
Meal:
  Lunch
  Dinner
Course:
  Breads
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Bake
Occasion:
  Shabbos
  Yom Tov
  Rosh Hashana
  Purim
  Chanuka
  Shavuos
  Succos
Main Ingredients:
  not specified
Source:
  not specified
Bracha:
  HaMotzi

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Quickie Whole-wheat Challah
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This is a great, easy Erev Shabbos/ Friday morning recipe that I developed only recently. If followed exactly, your challahs should come out light and fluffy, with a delicately golden and slightly crispy crust. It makes 6 medium-sized loaves or 4 larger ones. Plus, this recipe only takes about 15 minutes to put together. They came out so perfectly that I didn’t have one crumb left over.

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Ingredients
1 cup light brown sugar (If you like your challas very sweet, add in an additional 1/3 cup sugar, even up to 1/2 cup for those with a real sweet tooth!)
2½ tablespoons dry yeast OR 75 grams fresh yeast
5 – 5 & 1/2 cups warm water
1 kilo + 2 more cups very finely ground whole wheat flour (in Israel, it's called meshubach)
1 kilo whole wheat regular flour
4 eggs
2 tablespoons salt
3/4 - 1 cup oil, divided

Servings (medium loaves)   recalculate
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Preparation
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Helpful Hints
Here’s a sweet idea for Shavous:

Even though there are few, if any, challah items that are associated specifically with Shavous, there is something about this unique holiday that inspires even those who normally do not bake challah to go ahead and bake some for this time of year. Rosh Hashana and Succos are the highest challah baking times, but Shavous ranks right after them for challah baking. Some make their challahs in the shape of Torah scrolls or even tablets. I prefer making mine with a bit of extra honey -- to show that Torah learning is sweet -- and to shape them in the shape of a flower.

One very simple method is to take an 8 - 9 inch round pan and line it with baking parchment paper. Shape a larger piece of dough into a round ball and place that in the center of the pan. Then shape another five pieces (to get a six part challah, or another 11 pieces if you want a pull apart "yud beis" [ie, 12] part challah) somewhat smaller in size around it. Cover it and let it rise for 45 minutes. Brush it with beaten egg and a drop of honey if you like, add on seeds of choice, or even extras like oatmeal flakes and sunflower seeds and then bake for 45 minutes at 360°F / 190°C. When it's browned top and bottom it is done.
Enjoy!
NOTE: For those who prefer no sugar, you can make these without the sugar, they will obviously not be sweet then but still tasty and with a wonderful texture. You can also successfully use 1/2 cup honey instead of the sugar. Just add it in at the same time as the eggs.
 
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Comments / Reviews
What is the substitution for meshubach flour in the US? Thanks!
spa27, 2013-05-12
in ny I don't know of two different types of whole wheat flour. I buy shoprite 5 lb bag. can I just go with one type of flour? are any adjustments of ingredients necessary?
fayee, 2013-06-10
 
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Other Recipes with these Main Ingredients
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Other Recipes by this Chef

 1. Kiwi Ices
 2. Chrein Chicken Salad
 3. Beet & Apple Muffins Or Cake
 4. Potato Beet Salad
 5. Double Layer “shehakol” Cake


Tag with this Recipe
Pareve
Quick and Easy
HaMotzi
Shabbos
Yom Tov
Rosh Hashana
Purim
Chanuka
Shavuos
Succos
Bake
Lunch
Dinner
Breads


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