Friday, February 8, 2013

Whole Wheat and Oat Challah

I'm constantly searching for the perfect whole wheat challah.  I've tried upping the egg yolk quantity, mixing in warm milk, and tried and true recipes of the greats.  I've experimented with spelt, kamut, and adding in flax seeds and millet.  I keep trying, and I'm never full satisfied with the result.  Here's another experiment, and this one... we were REALLY happy with.
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3/4 c water
2 1/4 tsp active dry or instant yeast (1 packet)
2 tbsp honey
2 eggs plus 1 more for egg wash
1/4 c neutral oil like vegetable or canola
1 1/2 c white whole wheat flour
1 1/2 c bread flour
1 1/4 tsp salt
1/4 tsp cinnamon
1/2 c old fashioned oats

Approach this challah as you would normally bake an egg bread.  Proof the yeast in warm but not hot water with the honey.  After 10 minutes have passed (or the yeast is foamy and smells strongly), add 2 eggs and the oil.

Add the flours, cinnamon, salt, and oats.  Mix in a stand-mixer or by hand until a ball forms.
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Let rest for about an hour and a half until dough has doubled in size.  Braid as normal.  Let rest an additional 30 minutes.
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Preheat oven to 350.  Use final egg to egg wash the challah and top with honey and a few oats.  Bake for 20-30 minutes, turning halfway until internal temperature reaches 180 degrees.

This challah has inspired me to try more oat recipes or perhaps even oat flour.  The result here is quite soft, aromatic, and hearty.  Have YOU worked with oats in bread before?
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Shabbat Shalom from our bayit to yours!

3 comments:

  1. That challah looks fantastic! I've made a similar sandwich bread, but I love this upgrade to challah status!

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    Replies
    1. Thanks! I think it really works, and the touch of cinnamon sweetens it (though you could probably do without if you wanted something more straightforward). Shabbat Shalom!

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  2. Could I use an egg replacer in this recipe and would it turn out the same? I made the eggless challah and I LOVE it!:)

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