Whole Wheat Challah
100 g yeast
1 cup warm water
¼ cup sugar
3 tbsp salt
1/3 cup olive oil
5 cups warm water
2 ½ kg whole wheat flour (approx.)
1 egg for brushing
Poppy/sesame seeds, oats for sprinkling on top
- Mix together yeast, 1 cup warm water and the sugar, leave it to bubble for about 20 minutes.
- Meanwhile, in a large bowl mix the eggs, salt and olive oil.
- Put into the bowl 1 kg of flour and 5 cups of water, mix well, add yeast mixture and keep adding flour until all of the 2 ½ kilos have been used.
- Work by hand, knead for 10 minutes. Add more flour if dough is a bit sticky.
- Grease the bowl, put dough in the bowl and cover with a damp teacloth. Leave to rise until double in size.
- Pound down.
- Take Challah with a Brachah.
- Braid dough into Challah. Place on tray, brush with egg and sprinkle with poppy/sesame seeds or oats.
- Bake for 25-35 minutes at 180 C.
- For best Challah bake the same day you want to eat it. However they can be frozen in well sealed bags, then defrosted and warmed just before eating.
Sarah’s Sourdough Rolls
You need a large muffin tray for this recipe.
The dates and walnuts are optional.
700 g whole wheat flour
850 ml water
1 tbsp vinegar
100 ml warm water
1 tsp molasses
1 tsp yeast
1 tsp salt
½ cup chopped walnuts
½ cup chopped dates
- Mix flour, water and vinegar in a bowl, cover and leave overnight.
- Mix together warm water, molasses and yeast, leave it to bubble for 20 mintues (approx).
- Add yeast mixture to flour mixture and add salt, leave for one hour.
- Add walnuts and dates, mix well, then pour into greased muffin tin and bake for 25 minutes at 180 C.