Thursday, June 6, 2013
Sweet Whole Wheat or Spelt and Oat Bran Challah Recipe -With Vegan Option
I change up my challah recipe sometimes, and my kids have definitely expressed a preference for the times when I make them *sweet*. No real surprise there, though!
So lately, I've been making this version. It's been a hit with my family. If you make it, I'd love to hear your feedback!
Sweet Whole Wheat or Spelt and Oat Bran Challah
8 cups whole wheat flour (or whole spelt flour)
1 cup oat bran
2/3 cup ground flaxseed
1 T. salt
1/2 cup sugar
3 cups of lukewarm water
1 tsp sugar
2 tsp dry yeast
1/2 cup honey or vegan honey (optional)
1/2 cup oil + a little more for oiling the bowl
1. Mix 1 tsp sugar with the water. Add the yeast. Allow to proof for about 10 min
2. Mix together dry ingredients (flour, oat bran, flaxseed, salt, sugar)
3. Make a well in the center of the dry ingredients and add liquid ingredients. Mix well. Then knead.
4. coat the dough with 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, on cold days it can take a lot longer!
5. Punch down. 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!)
6. Optional: glaze your challot. I never bother, especially since I've basically gone vegan for baking! Bake for about 30-40 min at 350 F (175-180C)
Allow to cool before you devour them. For some reason, these cut much better when they've cooled properly.
© 2012-2017 Frugal and Kosher
Posted by Ester at 9:00:00 AM
Posted by Ester at 9:00:00 AM
Labels: 100% whole wheat, baking, bread, challah, challah recipe, flaxseed, frugal, healthy, israel, kosher, oat bran, recipe, shabbat, vegan, whole grain, whole wheat
Subscribe to: Post Comments (Atom)
Thanks for posting this recipe. It sounds very good. I just have to find some oat bran--guess they have it at the health food store.ReplyDelete
Looks like your challahs got a little dark on the top. I used to have that problem, but I learned to put a piece of foil over the top of my challahs after they start to get a little brown. That lets them bake all the way but protects the tops.
Thanks for the tip! These actually got dark because this was back in the days when my oven was in the laundry room - in the basement and I got distracted and took them out too late! Now that we have moved, the oven is, get this, in the kitchen!! No more running up and down the stairs to check on the baking!Delete
oh, and yes, look in health food stores or even in major supermarkets for סובין שבולת שועל
Hope you enjoy these challot!
Gmar Chatimah Tovah!
Hi, I would love to make this challah, but not so sweet. Do you think I can omit the 1/2 cup sugar and just go with 1/2 C honey? Thank youReplyDelete
It works fine like that, I actually do that fairly often! Enjoy!Delete
If i don't have flaxseed and want ti use eggs, how do I adapt this recipe? Thanks, SueReplyDelete
Sue, you can use 2 large eggs and reduce the water by about 1/2 cupDelete
Thanks a lot!Delete