Wednesday, 2 April 2014

Whole wheat Challah Bread

I am back again with an interesting bread recipe, Challah Bread. Though the dough making process is quite common for (most of) the bread recipe. But, the shape and texture matters. As you may know by now that, I always try my best to minimize the  maida (all-purpose flour) usage in my kitchen. So, let’s make Whole wheat Challah Bread.

It’s quite interesting process to do Challah Bread. It is often formed into braided loaves and glazed with eggs or milk before baking. Thus the crust of the bread is bit hard, leaving the underneath very soft.

Basically the dough needs to be separated into portions and braided together to form Challah. Quite similar to braiding or interlacing of hair (dressing). I enjoy baking this bread.

I adopted this recipe from barbarabakes

 I know it’s not an easy to explain the braiding process. Hence, just go thru the YouTube video below for better understanding about braiding the dough.  

 The Ingredient are,   2 cups of whole wheat flour  ;   2 to 3 cups of  all-purpose flour   ;    1/2 cup of  rolled oats   ;   1/2 cup of  brown sugar    ;   2  large eggs   ;   1 cup of  warm water (100°F)    ;  1/2 cup (one stick) unsalted butter (room temperature)    ;    4½ teaspoons of  dry yeast   ;   2 teaspoons  of  salt   ;  Full fat milk for brushing   ;  sesame  seeds for topping

To prepare the bread, in a bowl dissolve yeast in warm water. Allow to stand about 5 minutes until foamy.

Using the Kitchen Aid, beat eggs, sugar, butter, whole wheat flour, 2 cups of all purpose flour, oats, salt and add the yeast mixture and blend.

Once combined, switch to the dough hook and knead for 5 to 10 minutes until smooth and elastic, adding additional flour a little at a time if needed.

Form dough into a round, compact ball. Turn in oiled bowl, cover with damp cloth and allow it to rise until its volume doubled. May take 60 to 90 min.

Once dough has doubled, punch down to its original size and cover and allow rising again for an hour.

Punch the dough down again, divide in to five strand braid. (It’s up to you to decide how many braided you need) check the video for more details. (from 2:04 onwards)

Place shaped loaves onto parchment covered baking trays. Cover it and allow to rise another hour. 
Brush loaves with  milk and sprinkle sesame seeds generously as a topping. Bake it in the preheated oven for 20 to 30 min at 350°F (180°C) or until the loaf sounds hollow when tapped on the bottom.
Allow it to cool and slice. 

Try with Chocolate spread or labaneh (Strained yogurt) and a Filter coffee.   -  A Perfect Divine Breakfast.  


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