Recipe by Sarah Chana
A chewy, delicious, easy challah/bread recipe. The proportions of white to whole wheat flour can be varied to taste. A variation on a recipe found in the Crowning Elegance cookbook
Top Review by LillyZackMom
Every 3-4 weeks I make small challah loaves & freeze them for the following Shabbats. I halved this recipe and got 3 good-sized loaves which were a bit large for my family...next time I'll make 4 loaves. The texture was wonderful! I've never made challah with no eggs and only one rise, so I was happily surprised with it! VERY subtle grainy taste with the oats & wheat flours. Absolutely divine with some butter! The only reason I'm not giving it 5 stars is because it has almost no flavor on its own. I'm used to sweet challahs, so this was a bit disappointing when eaten plain. BUT - I plan on keeping this recipe & tinkering with it a bit...maybe some cinnamon or vanilla?? Thanks for sharing!
- 3⁄4 cup warm water
- 3 tablespoons active dry yeast
- 4 1⁄2 cups warm water
- 2 1⁄4 cups quick-cooking oats
- 1 cup honey
- 1⁄2 cup oil
- 2 1⁄2 tablespoons salt
- 12 cups unbleached white flour
- 3 cups whole wheat flour
- 1 egg, lightly beaten
- sesame seeds (optional) or poppy seeds (optional) or 1⁄2 cup quick-cooking oats (optional)
Directions See How It's Made
- In a small bowl, combine 3/4 cup warm water with yeast. Let stand until yeast is dissolved and begins to bubble, about 5 minutes.
- Place the yeast mixture in your mixer (if you have one large enough for this recipe), or in a large bowl. Add the additional water, oats, honey, oil and salt. Mix well to combine.
- Gradually add in the flours, mixing/kneading well, until a soft dough is formed. Knead another 5 minutes, adding small quantities of flour, until the dough feels like an ear lobe.
- Place in a large, oiled bowl, turning dough to coat, and cover with a damp towel. Plase in a warm place and let rise until doubled in size, about one hour.
- Punch down the dough, divide into 6 pieces (or more ifyou are making rolls) and shape into loaves or braid or do whatever you do with your challah dough.
- Place on greased pans (I prefer using parchment paper, ungreased), and brush with beaten egg. Sprinkle with seeds or extra oats.
- Bake at 350F for about 35 minutes for loaves, or 20+ minutes for rolls.