The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Big ‘n’ Fluffy!!! Honey Whole Wheat Challah (ITJB)

GSnyde's picture
GSnyde

Big ‘n’ Fluffy!!! Honey Whole Wheat Challah (ITJB)

If youda told me that the fluffiest bread I ever made would be 40% whole wheat, I woulda called you a liar.  But now I believe!

I’ve been making more whole grain breads lately.  But cold roast chicken sandwiches need Challah.  So, I started looking through my books for a whole wheat Challah.  Glezer?  Nope.   Hensperger?  Uh-uh.  Reinhart?   Not in the books I have (I know there’s such a formula in Whole Grain Breads, but I ain’t got.  Hey, Santa!  Hannukah’s almost over!).  So, whaddya know?  Inside the Jewish Bakery has this Honey Whole Wheat Challah formula!  So I gave it a whirl.  Floyd posted the formula here (http://www.thefreshloaf.com/recipes/honeywholewheatchallah).

This is a very rich bread.  Lots of oil and eggs and honey.  But it’s got whole wheat, so it’s nutritious.  The dough behaved very nicely.  Good moist texture, easy to handle.  I followed the instructions, except I used the Glezer strand-shaping method (roll out each piece into a flat circle, then roll up into a cylinder). 

 The loaves expanded hugely, both in the proofing and in the oven.  These are LARGE Challot.  And very airy and melt-in-your-mouth tender.  And deliciously eggy and wheaty. Never had sliced chicken found a happier place!

I highly recommend this formula.  Would be good for rolls, too.

Glenn

Comments

Floydm's picture
Floydm

Looks great, Glenn.

-Floyd

GSnyde's picture
GSnyde

And happy holidays to you and your family.

Glenn

wayne on FLUKE's picture
wayne on FLUKE

Don't see how the braiding  could have been much better. Professional!

Congrats, wayne

GSnyde's picture
GSnyde

I don't have tons of experience with Challah.  I guess I've made 10 or 15.  But the general principles of bread shaping apply: keep things symmetrical, use a firm but not violent hand, be patient about relaxing the dough's elasticity, keep the cat hair off the counter.

I appreciate the nice compliment.

Glenn

dabrownman's picture
dabrownman

challah Glenn! The crumb looks tantalizing.  I too couldn't find a whole grain challah and ended up making my own multi-grain recipe years ago.  It never looked as good as your take on the WW ITJB version though.

Very nice baking.

GSnyde's picture
GSnyde

I appreciate the comment.

Glenn

dmsnyder's picture
dmsnyder

Very nice braiding. 

David

GSnyde's picture
GSnyde

Just about two years ago, I asked for a tutorial on Challah shaping, and you gave it in the generous spirit TFLers know so well.  Since then, I've just been following the instructions on how to get to Carnegie Hall.

By the way, Cat says braiding is no problem--she can do it behind her back (or her head).  But she didn't think a behind-the-back-braided Challah would look so good.

Thanks,

Glenn

Janetcook's picture
Janetcook

Hi Glenn,

These are beautiful.  Do you think the braiding method made the difference?  I make challah too but have never flattened the strands out first....I am thinking, according to txfarmer's posts on creating shreddable soft breads, that by pressing them flat you do get that very soft crumb....I feel an experiment on the way :-)

Take Care,

Janet

GSnyde's picture
GSnyde

Janet,  I've always used Glezer's method. That's how Brother David taught me.  As I said above, keeping the strands equal and symmentrical is important.  I braid firmly but not tightly.  I think the soft crumb of these breads has more to do with a fairly extensive mix (12 minutes on low on my Bosch) and good fermentation (90 minutes primary and 100 minutes proof at 68 degrees) than the shaping of the strands.

Look forward to your experiments.

Glenn

GSnyde's picture
GSnyde

No surprise given the enrichment, but this bread seems just as fresh tonight as last night.

Glenn

Mebake's picture
Mebake

Beautiful ww challah, Glenn! very attractive.

Khalid

EvaB's picture
EvaB

whole wheat bread I have ever seen, will have to dig the book out (its put away safe as we were doing reno's again) and try that recipe out. I have never gotten a whole wheat bread to be higher than a brick!