Friday, January 28, 2011

Whole Wheat Rosemary Challah

One of my first adventures into whole wheat challah was a Monday afternoon trial challah.  Monday is The Hazz's day off, and I only work half days that day, so it was a great experiment and it turned out ohhh so tasty even with a very minimal number of eggs.  Here's what we did...

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1 c water, warm
2 tsp active dry yeast
2 tbsp honey
3 c flour (I use 2 c white, 1 c wheat)
1 tsp salt

1 egg
1 bulb garlic

Splash of Olive Oil
1 1/2 - 2 sprigs fresh rosemary, finely chopped



Roast the garlic bulb splashed in olive oil, uncut, in the smallest oven safe container you have (we have a teeny tiny one from our wedding registry) for 35-45 minutes at 350.  Let cool.

Meanwhile, mix warm water, yeast, and honey until soft eruptions occur.  Once garlic is cool enough to handle, remove from skins.  Blend with egg and rosemary in a food processor or blender.

Add garlic mixture to yeast mixture.  And flour and salt and beat with stand mixer or by hand until ball is firm but not sticky.  Add sprinkles of water as necessary.  Let rise an hour or more, until doubled in size.  (You can do a second rise if you like).  Punch down and get out all those air bubbles.

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Braid in your preferred way and let rise again 45 minutes or so.

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Bake at 350 for 35-40 minutes.  NOM NOM NOM!

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