-
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. |
