The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Challah-du-jour from Stan and Norm's Honey Whole Wheat Challah recipe

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HeidiH's picture
HeidiH

Challah-du-jour from Stan and Norm's Honey Whole Wheat Challah recipe

This is Stan & Norm's Honey Whole Wheat Challah except that I found I didn't have whole wheat after I'd already mixed the wet ingredients -- so it's made with NYB Farine de Compagne, which should taste really good when they are cool enough to slice open!  When I do, I'll add a crumb shot.

My loaves are a little smaller than the recipe because I started with 3 eggs (150g) and then did the math to scale everything else accordingly. (I love baker's percentages!)  They are decorated with alternating black sesame, toasted sesame, and kosher salt.

HeidiH's picture
HeidiH

The bread tastes WONDERFUL!  I like it made with the Farine de Compagne even better than the 1/2 whole wheat -- which I've already made a couple times because Stan sent me the page proofs to do the index so I've been using his recipes already.  This makes it a very tender bread -- almost like a Vienna but with that wonderfully eggy challah crust.

Crumb shot taken while still slightly warm since a neighbor dropped by and took 1/2 a loaf -- bread and bolognese sauce from me as deposit for his pies during sweet potato season!  Because of this, you can see a little "knife drag."

 

EvaB's picture
EvaB

They look so good, am looking forward to my copy of the book which should arrive soon I hope! I ordered mine from the local bookstore in support of small business in the community, and of course that means I have to wait on shipping and the release of the books etc.