This is our Rosh Hashana challah. It's sweet and honey gives it a special flavor. This year we've noticed honey is more expensive than ever before, so I tried to modify the recipe and use a little less in order to help my kilo of honey go further.
If you make this recipe, I'd love to hear what you think!
Whole Spelt Honey Challah
8 cups whole spelt flour, sifted (or 4 c. white + 4 c. whole)
1 cup oat bran
1 T. salt
2/3 cup sugar
Whole Spelt Honey Challah
8 cups whole spelt flour, sifted (or 4 c. white + 4 c. whole)
1 cup oat bran
1 T. salt
2/3 cup sugar
2 tsp dry yeast
1/3 cup honey
4. Punch down, add raisins (or chocolate chips) if you like, knead again, and shape your challot. Cover with a tea towel to rise for about 1/2 an hour. (I usually make 3 challot out of this size batch, so I often double it!) These make great "pull-apart" challot in a round pan, which I find are much less work than braided round challot, and everyone loves them. Sometimes I brush the tops with honey or sugar mixed with some hot water before baking. You can do an egg wash (or egg and sugar) on them if you prefer that they get shiny, if you're not avoiding eggs.
5. Bake for 25-30 min at 220C
Allow to cool before you devour them.
These got a bit dark, but they are delish.
1/3 cup honey
2-2.5 cups of lukewarm water*
1/3 cup oil + a little more for oiling the bowl (I use sunflower oil most of the time)
1/3 cup oil + a little more for oiling the bowl (I use sunflower oil most of the time)
Optional: 1 cup raisins (or chocolate chips for the non-traditional folk like my kids)
*I find that the amount of water needed varies a lot - depends on the temperature and humidity in my kitchen on a particular day, and different batches of flour behave differently
Directions:
*I find that the amount of water needed varies a lot - depends on the temperature and humidity in my kitchen on a particular day, and different batches of flour behave differently
Directions:
1. Mix together dry ingredients (flour, oat bran, salt, sugar, yeast)
2. Make a well in the center of the dry ingredients and add liquid ingredients (honey, oil, water). Mix well. Then knead.
3. Coat the dough with a little extra oil and flip over a couple of times, so the bottom and sides get oiled too. cover with a tea towel to rise till doubled. On warm days, this can be about 1 hour, but can take up to 2 hours. Sometimes I leave it longer and it's fine, since there are no eggs.
2. Make a well in the center of the dry ingredients and add liquid ingredients (honey, oil, water). Mix well. Then knead.
3. Coat the dough with a little extra oil and flip over a couple of times, so the bottom and sides get oiled too. cover with a tea towel to rise till doubled. On warm days, this can be about 1 hour, but can take up to 2 hours. Sometimes I leave it longer and it's fine, since there are no eggs.
4. Punch down, add raisins (or chocolate chips) if you like, knead again, and shape your challot. Cover with a tea towel to rise for about 1/2 an hour. (I usually make 3 challot out of this size batch, so I often double it!) These make great "pull-apart" challot in a round pan, which I find are much less work than braided round challot, and everyone loves them. Sometimes I brush the tops with honey or sugar mixed with some hot water before baking. You can do an egg wash (or egg and sugar) on them if you prefer that they get shiny, if you're not avoiding eggs.
5. Bake for 25-30 min at 220C
Allow to cool before you devour them.
These got a bit dark, but they are delish.
Enjoy your Honey Challot! Shana Tovah!
No comments:
Post a Comment
Hi! Thanks for commenting on Frugal and Kosher! From now on, all comments are moderated, because of the unfortunate prevalence of spammy comments. Thanks for understanding!