View of Shabbat - May 20th

I attempted a wheat challah again in addition to a Small Batch of white. Honestly, the wheat's a fail. Every. Time. What am I doing wrong? This time, I used the Small Batch Roll Method/Recipe with the following wheat proportion: 2 cups white flour, 2/3 cup whole wheat flour, 1/3 cup wheat gluten. I also used sugar instead of honey to proof the yeast because a friend recommended it working better for whole wheat flour. Well, it certainly looks pretty but it's FLAT. FLAT FLAT FLAT. I don't understand. It rose so nicely in the bowl, it rose so nicely braided. :( Oh well, I'm sure it will be tasty.

Shabbat Shalom!


It's a lovely white though, isn't it? At least I'm doing something right.

Honey Wheat Challah

This recipe is a modification of my Basic Challah Recipe #1.  It contains 2 additional tablespoons of honey because I find that whole wheat isn't my favorite thing and can end up kind of cardboardy.  The verdict on this recipe... I'm still not totally convinced.  The Hazz really likes it, and I did munch on it this Shabbat morning with some added Nutella on top (I'm convinced Nutella makes everything better).

1 1/4 c water
2 1/2 tsp active dry yeast
5 tbsp honey
3 eggs + 1 egg for wash
1/2 c vegetable oil
3 c white flour
2 1/2 c whole wheat flour
1/2 c wheat germ
2 1/2 tsp salt

    

Don't skip out on the wheat gluten/wheat germ.

I think it makes a big difference and it contains lots of protein!

Follow the recipe for the Basic Challah Recipe #1. I added the extra 2 tablespoons of honey with the eggs, but I don't think it really matters all that much. Make sure to mix the flours and salt together dry otherwise you'll end of up with clumps. Bake at 350 for 35-45 minutes.  I found this rose SLOWER than white flour for some reason, but it could have been the house temperature.

    

The Hazz is a lot stronger than me for punching out the air.

The second Challah we made this week was Cinnamon Wheat.  (same dough).

Method can be found here!