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wholemeal challah?
Topic Started: Jun 12 2008, 05:41 AM (926 Views)
jewish mum
baby
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i usually make utmj's challah but i also add an egg (my dh prefers it) and it tastes delish. i was wondering if i wanted to make it with wholemeal flour do i need to adjust the recepie at all?
maybe add more yeast b/c the flour is heavier or let it rise for longer...?
or do i do half plain/normal flour and half wholemeal?
any ideas?
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Bas Melech
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queen
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I don't know what UTMJ's recipe is, but usually a mix of white and wholewheat flour is the best. 2/3 Whole, 1/3 white. You have to be careful with adding more yeast, because it can make it taste yeasty, or it may ruin the dough because, surprise, surprise, too much yeast kills the dough.
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U Tarzan Me Jane
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Rebbetzin
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Ive used my recipe with 1/2 WW and 1/2 white flour...It came out great (though my husband complained bitterly, but thats because he was scarred for life by WW flour! lol )
Edited by U Tarzan Me Jane, Jun 12 2008, 10:17 AM.
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npl
Bala Buste
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I also took a regular recipe for white challah and made a simple switch - instead of 4.5 cups white, I use 2 cups white and 2.5 cups wholewheat. But, I use the white BREAD flour (sometimes you can find it marketed as challah flour, sometimes as hard wheat, or high gluten). If you can get both white and whole-wheat in the bread flour rather than regular, then even better. Any heaviness you get from using the whole-wheat is counteracted with the higher-gluten flour.
But, I'm still looking for an easy recipe for 100% wholewheat challah that I can break down to make in the food processor (I can put a max 6 cups of ww flour at one time).
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jewish mum
baby
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thanks! trying it now....
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rhiamom
baby
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Time passes and new things become possible. With the hard white wheat you can buy today you can make a pretty decent challah using only WW flour. I do it in my Bosch, making a small batch of only 2 small or 1 large challah because there are only 2 diabetics on carbohydrate-restricted diets living in this house, so bread consumption is low. I use a half-recipe of Maya's recipe, found at Maya's Challah.

The hard white wheat has a much lighter color and lacks that strong flavor of hard red wheat. My husband who hates whole wheat and loves Wonder bread likes it. My bread-making starts with grinding the flour, so that it is always fresh. WW flour contains the wheat germ, and the oil in it goes rancid quite quickly. WW flour needs to be refrigerated if you are keeping it for more than about a week. It doesn't rise like white flour challah, to be sure. It's still WW challah.
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npl
Bala Buste
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rhiamom - thanks for the tip about the hard white wheat. I don't think I've seen it in Canada yet, but I'll ask at the bulk-food store I buy my flour, and see what they say.
We're the opposite, with lots of bread eaters, so the 5lb batch of challah I make that makes about 5 challas (give or take, depending on whether I also make rolls) gets finished in two shabbatot.
I'm also trying to find a 100% whole wheat recipe for regular sandwich bread for my bread machine - so I don't have to buy the supermarket stuff (it's 100% ww, but I'll save money on the bread machine bread, and not have emergencies like this morning where I'd run out!).
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rhiamom
baby
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You could try my bread recipe at Food.com My bread recipe. I have it posted there using milk and white flour, but it works just as well using water and whole wheat flour. Or using honey instead of sugar. You don't have to bother changing the quantities, but as with any bread in the machine watch for the right consistency. I've done it all varieties of ways! It makes a good 1 1/2 pound loaf that slices well for sandwiches. LOL, I don't even have a bread machine anymore. I just do it in my Bosch and shape and bake by hand.
Edited by rhiamom, Oct 28 2011, 12:03 PM.
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