New Challah Recipe from rebbetzin Rochie's Kitchen!
Yield: 4 Medium challahs / 24 oz of dough per challah
3 1/2 cups very warm water
1/2 cup honey (or maple syrup, agave, or sweetener of choice)
4 tsp dry instant yeast (quick rise, or active)
1/4 cup extra virgin olive oil
1 large egg (if making this vegan, you can leave out the egg)
1/2 cup golden flaxseed (ground)
1/2 cup old fashioned oats
2 cups rye flour
2 cups whole wheat flour
1/2 cup pumpkin seeds (roasted, not salted)
1/2 cup sunflower seeds (roasted, not salted)
1/4 cup chia seeds
1/4 cup millet
1/2 cup craisins (optional)
1 Tbsp sea salt
3 1/2 - 4 cups all-purpose unbleached flour (add last half cup in as needed)
Egg Glaze (or maple syrup if making vegan version)
“Everything” mix, sunflower seeds, pumpkin seeds, oats and pretzel salt (or coarse sea salt)
Let's do it!
In a large bowl, pour the very warm water, add the honey and then the yeast. Allow a few minutes for the yeast to show activity.
Add in the oil and egg (if using), mix to combine.
Add in the ground flaxseed and oats.
Add the rye and whole wheat flours. Stir to combine. The mixture will resemble a thick batter at this point.
Add in all the seeds now - pumpkin, sunflower, chia, millet and craisins (optional) Stir well to incorporate into mixture.
Pour in the salt and the all-purpose flour, taking care to add the flour gradually, only adding in the last half cup if needed to bring the dough together.
Knead the dough. This is a very sticky dough, and will not be as springy and cohesive as a classic challah dough. Don’t worry about it, it will become less sticky as it rises although it will always be stickier than a regular challah dough.
Knead as best as you can, trying to use as little flour as necessary to prevent it from sticking to the kneading surface. You can oil your hands to make it easier to knead without over flouring!
Pour 3–4 teaspoons of oil into the bowl. Turn the ball of dough around in the oil until the outer layer of the dough has been thinly coated.
Cover the bowl with plastic wrap or a warm, damp dishcloth and place in a warm spot to rise.
Allow to rise for 2-4 hours on the counter, letting out some air at some point in the middle of the rising (or for up to 24 hours in the fridge)
When dough is about doubled in size, let out all the air and separate the challah without a blessing.
Divide the dough into 4 pieces, if making standard medium challahs.
Braid or shape as desired and egg once without toppings.
Allow to rise for 30-45 minutes and then glaze again, this time pouring on the toppings liberally!
Bake for about 45 minutes at 350, or until challah is golden brown and underside sounds hollow when tapped.