The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Honey Wheat Challah

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Miss Blossom Bakes's picture
Miss Blossom Bakes

Honey Wheat Challah

I made this recipe last evening.  The dough was stiffer and drier than other challah recipes I've made, though I pressed on staying true to the recipe.  I freshly milled the whole wheat flour, and I wonder if that affected the hydration of the dough?  Though it is not as tender as a white flour challah, the egg and honey flavor is lovely.  Thanks for the challenge, I look forward to doing more.

flourgirl51's picture
flourgirl51

When you are working with true whole grain flours you use less flour as the  flour absorbs liquid more slowly. I always do what I call the touch test in that after doing a soaker with 2/3rds of the flour, liquid and yeast I then add the rest of the ingredients and mix together. Before kneading the dough I touch the dough and if a bit sticks to my finger then it is good to go. The dough continues to absorb liquid during the kneading process and makes a nice, soft, whole grain dough. Many people add too much flour when working with whole grain flours. 

Miss Blossom Bakes's picture
Miss Blossom Bakes

I totally agree! I usually use your method, thank you for the hints. I'm relatively new to home milling. It is amazing to work with flour so very fresh... It will take some practice to get the feel of working with whole grain.