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Rich ‘n Tasty Mixed Wheat Egg Challahs

 

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Rich ‘n Tasty Mixed Wheat Egg Challahs
 

 

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11 Ratings11 Ratings11 Ratings11 Ratings11 Ratings (11 Ratings)
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Recipe

Rich ‘n Tasty Mixed Wheat Egg Challahs

You may halve this recipe very easily if you prefer less for your family

Times

  • Ready Time : 0 min

Servings

6 regular challahs or 30 small rolls

Ingredients

    Part 1

    • 2 oz. / 50 grams fresh yeast
    • 3 cups warm water
    • 2 cups white flour
    • 3 cups whole wheat flour
    • 2/3 cup oil
    • 5 eggs
    • 1 ½ T. salt
    • 1/3 cup honey
    • ¾ cup light brown sugar

    Part 2

    • 5 cups whole wheat flour
    • 5 cups white flour
    • 1 cup bran or wheat germ
    • 1 cup warm water

    Directions

    Part 1

    Dissolve the yeast in ½ cup of the warm water and a bit of the sugar in a large bowl. When it froths and bubbles, it is ready to use.  Mix in the rest of the Part 1 ingredients, 2 cups AP flour, 3 cups whole what flour, 2/3 cup oil, 5 eggs, 1 1/2 tablespoons salt, 1/3 cup honey, 3/4 cup brown sugar and the rest of the water.  Stir until they form a batter.

    Cover the bowl and let it rise for 30-45 minutes.

    Part 2

    Punch the dough down and then add the ingredients listed in part 2; 5 cups whole wheat flour, 5 cups AP flour, 1 cup bran, and 1 cup warm water.

    Knead the entire batter until you have a workable and smooth dough. If it is sticky, smear it with a bit more oil and then knead a bit more until it you reach the desired consistency.

    Separate challah with a bracha (for instructions click here).

    Let this dough rise another hour, covered in plastic. Then shape as desired.

    Brush the risen challahs with a mixture of 1 whole egg + 1 egg yolk + 1 T. sugar.

    Bake in a preheated oven at 350° F until golden brown top and bottom, about 40 minutes.

    Tags

    About Tamar Ansh

    avatar

    Tamar Ansh is an author, recipe developer and food columnist. She has written: A Taste of Challah; Let's Say Amen!, an illustrated children's book , Splitting the Sea, inspirational stories on finding one’s soul-mate; & Pesach – Anything's Possible! a non gebrochs & gluten free cookbook. Her newest book, Riding the Waves,(to be released end Sept, 2011) focuses on inspiration, hope and good reading material about 'navigating the sea of shidduchim'. Visit www.aTasteofChallah.com for more

     

    comments

     

    13 Responses to Rich ‘n Tasty Mixed Wheat Egg Challahs

    1. avatar says: sulevin

      Does this call for 15 cups of flour? Or is there a misprint?

    2. this recipe doesnt make sense, why is the flour written twice?

    3. avatar says: fayee

      the picture of the braided challah is WOW. is this a bakery challah picture or did someone private braid this. can someone give a tutorial? thanks
      fayee

      • https://www.youtube.com/watch?v=cL5cuTpvp0U

        This is the video I used to learn how to make the braids :-)

      • avatar says: Tamar

        Of course it was braided privately! I dont have any bought challahs or breads in my book. And you CAN do it too. I will have a video on my site soon that can be bought and downloaded telling you tons about how to make your challahs the best they can be. Come back and visit in another two weeks!

    4. avatar says: mybobba

      What is cut with bracha??? Is this right 10 cups of flour?? This is not as well written as most of your recipes….would love a reply

      • Sorry for the confusion, the recipe is done in two parts, first 5 cups of flour and then another 10 cups are added later. I added a link for more info on making the bracha also. I hope it is written more clearly now.

    5. looks like it could be a really yummy challah but the recipe is so confusing.

      • Sorry for the confusion, the way the recipe is done in two parts made it hard to explain in the format we have online, but I believe I fixed it now to make it easier, please give it a try and let us know.

    6. avatar says: Ricki

      Thanks Tamar I found this recipe amazing and ez to follow {if you put your head in the recipe though, w/o distractions!} thanks!

    7. avatar says: Laura S.

      I haven’t tried this yet, but it is the proper amount of flour (one gallon)to make the two loves for waving at Shavuout! So exited for next year!!!

    8. avatar says: jesseka

      Can this recipe be made without the bran, by substituting more flour, perhaps? an extra 1/2 cup of white and whole wheat?

    9. How many strands did you use for this braid? its beautiful :-)

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