Challah is one of the bread I had wanted to bake for a long time. It is special braided bread eaten during Jewish festivals. I know it is bread rich with lot of eggs and sugar, both of which are considered as enemies in my kitchen. This month’s daring baker’s challenge by Ruth was to make challah. So I decide to make one this time.
After studying several recipes that I found on the internet, I adapted one recipe I found in All recipes.com and made this recipe. I didn’t want to use honey, so I used maple syrup. I haven’t seen any recipe with maple syrup, but found that maple syrup is at times used as a substitute for egg wash.
I tried my recipe twice; at first I didn’t realize that making a six stranded braid is very hard, and not my cup of tea. When I did bread earlier, even after reading lots of instructions and watching lots of You Tube videos, I ended up with a braid which is unique to me. So this time when I thought of making the 6 strand braid, I kept open a You-Tube video while braiding the bread. During the process, my princess would pull out dough from the strands that I was weaving and chew on it, and the baby is crying for attention. I was twisting and turning the braid so hard that, bread looked like a badly manhandled brick. End up with ugly looking bread after baking. It came out dry because of my major efforts to form the six strands, and found a place in the garbage bin.
Two days later, my challah hangover was not gone. But I was afraid to try again and wasting whole wheat, rye flour and maple syrup. But my hubby told me not to worry about the losses and try again. At this time I came across a braiding technique from this blog. At first I made a bigger 3 braid, followed by a smaller 3 braid. Finally the smaller one is stuck on the top of bigger one. It turned out be beautiful. Even though it is not quite six stranded braided bread, I am happy with the outcome. So I am going to stick with this technique. I used Maple syrup, vegetable oil, white whole wheat flour, vital gluten and rye flour. One thing you should remember while making this bread is never ever tempted to add any flour while making the dough. Used only 2 eggs in the bread and one egg for egg wash, and for proper sticking of sesame seeds and poppy seeds in the top of bread, I found this You-Tube video, first you have to egg wash the bread, then dip the fingers in egg wash and stick the poppy seeds or sesame seeds then fingers with seeds should stuck it in the bread.
This bread was really moist, and not dried out like my earlier effort. It remained soft and moist for 3 days at room temperature. If you want a healthy challah on your table, try this recipe and it won’t disappoint you. Here goes the recipe.
Two Year ago: Vendakka Thoran/ Okra Stir Fry
Print Recipe from here
What you need
King Arthur White whole wheat flour: 2 ½ cup+ 1 tablespoon/532g
Rye flour: ½ cup/ 74g
Maple syrup:⅓ cup/92g
Large Eggs: 2no
Canola oil: ½ cp/98g
Instant yeast: 2 ¼ teaspoon/7g
Warm Water: 1cup/240ml
Salt: 1 teaspoon/5g
Vital gluten: 2 tablespoon/21g
For egg wash
Egg: 1no
Water: 1 tablespoon
For topping
White sesame seeds: 2 tablespoon
Poppy Seeds: 1 tablespoon
How I made
In the bowl of kitchen aid stand mixer with paddle attachment add white whole wheat flour, rye flour, salt, vital gluten and instant yeast and mix everything well and set aside.
In a small bowl mix, egg, oil, water and maple syrup, add this to dry ingredients and mix everything to so that it come very sticky dough.
Change to dough hook and knead the dough for about 8 minutes or until it becomes smooth and leaves the sides of bowl.
Transfer the dough to well greased bowl cover with plastic wrap and set aside for first rise at 77 degree F for 2 hours. After the first hour of rising, punch down and fold the dough and again set aside for another rise.
After 2 hours weigh the dough it comes about 1168g and divide into 4 equal pieces of 292 g each and set aside.
Among the 4 pieces take the 3 pieces of dough and roll out into each portion of dough into ropes about 18 inches long, tapered at the ends. By rolling strand in the kitchen table with one hand or in between two hands. If the dough is sticky sprinkle some flour in the kitchen table so that they won’t stick together.
Braid the three strands attaching the tips with water and tuck inside. So that it won’t tear. Transfer the braided dough into a baking sheet lined with parchment paper. Cover and kitchen towel and set aside while you working on the rest of the dough.
Take the remaining piece of dough and divide into 3 pieces of 97g and roll out each portion of dough again into ropes of 18 inches, tapered at the ends. Braid the three strands attaching tips with water and tuck inside and set side.
Make a indention on the center of bigger braid and place smaller braid in the center attaching the both ends tightly with water and set aside for about 45 minutes for the braids to double in size.
In a small bowl whisk one egg with water and keep aside.
Using a brush gently and generously brush the egg wash on the doubled braided bread. Brush again so that gets a double egg wash. With one clean hand dipped in egg solution gently press sesame seeds and poppy seeds into each section of the braided bread.
Bake them in a preheated 350°F oven for 35 minutes, or until they’re well browned or registered an internal temperature of 200 to 210°F on an instant-read thermometer.(I used meat reading thermometer). Remove them from the oven, and allow them to cool completely before serving.
Enjoy with butter, it becomes a healthy toast.
You want to look inside then it will be
Preparation time: 3 hours
Yield: 1 braid
Verdict: Yumm
Will you make it again: Yes I will
I am linking this Hearth and Soul blog hop #102 hosted here
Also sending it Yeast spotting
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
anthony stemke says
I love Challah but it is not available in my area. Your inx were perfect and it came out very well. I am grateful for this recipe, wish I had a tiny princess in the kitchen with me. cm
Thank You.
theperkypoppy.com says
🙂 lovely:)
Perkypoppyseed says
Lovely:)
Thank you for the recipe:) I found that chanting the braiding helps me:) over 1 under 2 over 1 🙂 that is for a 6 strand:)
Elsa says
This is how I braid my challah as well. Although, I'm not sure if mine stays moist for 3 days. I only have one bread that does that and it has a ton of honey in it, so I'm guessing that's why. Anyway, it's beautiful and next time I make it I'm definitely adding the syrup.
Dulce Delicious says
Yum! I love Challah. This looks delicious!
Kalyan P says
looks so easy to prepare and delicious...mouthwatering!
Eric Pepple says
This looks so incredibly delicious and beautiful, I can't even handle it. I've been really getting into baking bread, I will definitely have to try this recipe. I am following you on pretty much all the social networks now 🙂
Eric @ Happy Valley Chow
http://happyvalleychow.blogspot.com
Oishii Treats says
Absolutely gorgeous Challah!
Reeni says
Your bread is beautiful Swathi! I like the braid on top of a braid! Challah is one of my favorites.
Chef Mireille says
Bread looks amazing and your step by step photos are very helpful..love the way you decorated with both poppy and sesame seeds
Balvinder Ubi says
I love braided bread and bread making. But while making gluten free breads you don't knead anything just beat,beat,beat. It is not that much fun. I would someday try gluten free braided bread like your rye bread. Nice!!!
Suja Manoj says
Wow beautiful bread,braids are so perfect,great job dear.
The Backyard Baker says
A braid on braid !! Now how beautiful is that !!
Very creative......looks lovely !!
Cheers !!
Barbara Bakes says
What a beautiful idea to put the smaller braid on top of the bigger one. Great job on this challenge.
Jay says
looks sooo good..love it..:)
Tasty Appetite
Elizabeth says
Challah is one of my favorite breads!
Rebecca Subbiah says
Your a star couldn't imagine trying with two kiddies it looks amazing congrats for trying again
Ruth Ellis says
Great step by step braiding photos - and lovely looking bread. I'm sure the addition of maple made it even more delicious
Ben Guyton says
I am glad my blog helped you with the braiding technique, you made a beautiful bread!
Ben
hammeronrye.com
radha says
So lovely. I watched a Rachel Allen show where she demonstrated a bread like this. And this looks perfect.
Elisabeth says
Hi Swathi-I enjoyed reading your post so much, and smiling to myself, picturing your project of the challah bread making. I could just picture your little princess wanting to help you, and by your side, and baby prince crying in the background!
Yes, the braiding is everything in the Challah bread. Your bread blows the one away where you adapted the recipe from. It actually turned out very creative. Love how you have the upper braids, smaller, and the bottom ones larger, to make the pretty loaf. Also the different topping top, and bottom is unique, as well!
I watched to you-tube video, and so far this is the best of all of them!
Thanks for your honesty of the process you had to go through making the challah braids. To tell you the truth, I've watched my mother and aunts so many times making different shapes of challas, but during my young girl days I was not interested in making it. Now, I have to go through the same process, watching the you-tube video and trying out different methods.
Your wholewheat challah turned out magnificent. As I mentioned, and you have seen me on Pinterest, I would love to pin your challah...hope you have no objections!
Thanks for sharing your story, beautiful, and delicious challah bread:D
xoxo
Swathi Iyer says
No problem you pin it.
Lizzy says
What a gorgeous loaf! I'm going to have to try the double braiding, but I don't think I could surpass this beauty!
Swathi Iyer says
Sure you can
Spice up the Curry says
your bread looks really tempting. I am salivating here.
Mexico in my kitchen says
Wow! Swathi, you had become quite an expert baker. This bread looks beautiful.
Take care dear friend.
Mely
Priya says
Wat an elegant and beautifully baked challah, extremely awesome.
Hema says
Awesome, looks very professional..
Sensible Vegetarian says
Looks so good Swathi, love that you have used whole wheat Swathi.
Reshmi Mahesh says
Looks perfect and delicious...Loved the way you made the braid...
shelley c. says
It might not be the six stranded braid you started off planning, but it is absolutely beautiful! You should be super proud of this loaf. Wonderful work.
The 21st Century Housewife© says
Your challah bread really is beautiful, Swathi, and well worth all the hard work you put into it! I really like that it is made with such healthy flours as well, and the whole wheat, rye and maple syrup combination sounds wonderful.
Swathi Iyer says
April, Glad you liked it.
Emily says
This looks and sounds delicious. I love the flavors and your braiding is beautiful.
Swathi Iyer says
Thanks
Penniless Parenting says
Lol, so not the type of recipe I would expect to find on your blog, swathi! Looks great though!
Swathi Iyer says
Penny,
I love to make breads.
Srimathi says
the bread has turned out very well. Looks perfect.
Swathi Iyer says
Thanks
Shabbu says
Perfect and delicious....
Shabbu's Tasty Kitchen
ANU says
wow this is a wholesome, awesome healthy bread...veyr nice...really liked the maple flavor in it!
Swathi Iyer says
Thanks
Lubna Karim says
Wow...that looks so perfect.....double egg wash has given nice color to the bread.....
Swathi Iyer says
Thanks you are right, double egg wash gives more color.