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Jewish Recipes --> Recipes --> Challah Recipes

Spice and Spirit Rye-Oatmeal Challah

Recipe Ingredients:

Food for the Soul

 

What Blessing do I make

 

Jewish Foods


  • 6 packages dry yeast
  • 2 cups warm water
  • 2 Tbsps. honey
  • 1 1/2 cups honey
  • 3 cups warm water
  • 7 eggs, beaten
  • 1 cup oil
  • 6 Tbsps. caraway seeds
  • 3 1/2 Tbsps. salt
  • 3 cups rye flour
  • 4 cups rolled oats
  • 7 - 8 cups whole-wheat flour
  • 3 cups white flour

Glaze

  • 2 eggs, beaten
  • poppy seeds or sesame seeds


Spice and Spirit The Complete Kosher Jewish Cookbook

by Esther Blau,
 Tzirrel Deitsch, Cherna Light

In a small bowl mix yeast, 2 cups warm water, and 2 tablespoons honey and set aside. In a large bowl, mix honey, warm water, eggs and oil. Add caraway seeds and salt. When yeast mixture foams, add it to mixture in large bowl.

Stir in rye flour, oats, whole-wheat flour and white flour. Turn dough out on well-floured board and knead for 15 to 20 minutes.

Place dough in well-oiled bowl, turning to coat all surfaces with oil. Let rise 1 1/2 to 2 hours. Punch down dough and knead for 5 to 10 more minutes.

Separate challah with a blessing. Divide dough into four parts and shape loaves. Place in greased pans and let rise 15 minutes.

Punch down. Separate challah with a blessing. Divide dough into seven pieces and shape loaves. Place in greased pans and let rise 1 to 1 1/2 hours.

Preheat oven to 350 degrees.


Brush loaves with beaten egg to glaze and sprinkle with poppy or sesame seeds. Bake for 45 to 50 minutes or until hollow-sounding when tapped on the bottom. Remove from pans and cool on racks.

Bread --> Challah

How to braid Challah

Cooking Tips:

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods