Recipe by HopelessFanatic
"Warm and light, fresh out of the oven with butter and salt sprinkled on top, it is a delicious gift or dessert for any occasion. Best with whole wheat, but just white flour or a mixture works. It is easy and fun, but takes all day. Trust me, it is so worth it!"
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whole wheat flour
2 1/4 teaspoons
active dry yeast
vital wheat gluten
raisins, to taste
I made a half recipe, just in case I wasn't crazy about it, and took it to my synagogue this morning (Saturday) for our small Sabbath service (our big one is Friday night). Everyone went CRAZY when they tasted this! It is super good, moist, very flavorful, with a nice chewiness to it. They asked me to make it again, and often!! I make challah for my husband (and me) every week, and he told me I could switch to this one! I did use the wheat gluten, and I didn't use raisins, since I knew there would be people this morning who don't like raisins. I will make it next Friday for our home challah WITH raisins, since my husband loves them. Thanks so much for this!!!
I had been looking for a whole wheat bread machine challah recipe for a while. I tried various recipes, without much luck. Finally, I decided to look for a regular whole wheat challah recipe and make the dough in my bread machine -- I tried this recipe, and it turned out great! I substituted agave for the honey and left out the wheat gluten and raisins. The bottoms of my loaves ended up a little dark; I might reduce the baking time a little. I know I will make this over and over again.
This was absolutely delicious! By far the best and sweetest whole wheat Challah I've made! I'll definitely stick with this recipe.... I didn't use the vital wheat gluten or raisins.... It also didn't rise out of the oven much, and took longer than 30 mins in the oven but it came out to be lighter and sweeter than most whole wheat breads! Thank you! UPDATE: If you first proof yeast with water and then add it when you mix both dry and wet ingredients, It rises much more..... I make this every week for shabbat dinner and have gotten many many requests for the recipe!
We tried many different challah recipes trying to get something close to a whole wheat version of Cheryl Ann's challah in Boston. Everything else was too dry, but this is very moist. I double the recipe and make 4 loaves at a time and freeze what I don't use. I do all the mixing and kneading in my kitchen aid mixer.
I have made a few minor changes from a direct doubling of ingredients. I use 1/2 cup honey and 1/2 cup sugar, 1 tablespoon salt, and 5 eggs instead of 4. I also proof the yeast in 1 cup warm water in a 2 cup measuring cup until it's bubbling near the top and add it as a liquid ingredient. I use the wheat gluten even though it's listed as optional, but not the raisins. I cut the total water to 1.5 cups instead of 2. I also typically need more rise time than the recipe calls for and gt a better result if I can make the time to lunch down the dough and give it a second rise before I braid it. Overall this recipe is a winner even among people who don't usually eat whole wheat. For the Cheryl Ann's fans out there, this is less sweat than Cheryl Ann's but just as moist.
This is a delicious recipe! I've made it twice now and noticed a big difference in rising/texture when I let it rise in a warm place, as instructed. The warmth really helps make it light and airy. I'm new to making my own bread and even mine came out great! Thanks!
This challah is the best whole wheat challah I've ever made. However, the method is not fool proof because you don't proof the yeast first. So, I had a batch that didn't rise. Annoying.
Excellent recipe. The texture is very moist for a whole wheat challah. Many people assume that in order to make a good whole wheat bread you must combine white flour and whole wheat, here's a recipe that proves that theory wrong.
* Percent Daily Values are based on a 2,000 calorie diet.
Irresistible Whole Wheat Challah
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 72
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