Ingredients
| 100 |
g yeast (~5 Tbs dry) |
| 5 |
cup water, warm |
| 2/3 |
cup Olive oil |
| 2/3 |
cup honey (or sugar) |
| 5 |
eggs |
| 2 1/5 |
kg Wheat flour, whole grain |
| 200 |
g Oats (~2 cups) |
| 1 |
cup Buckwheat Groats, cooked |
| 1 |
tbs salt |
Glaze: |
| 1 |
egg, beaten |
| 1 |
tbs Sesame Seeds |
| 1 |
tbs Flax Seed, cracked |
Directions
- In a large bowl, combine yeast with warm water. Add oil, honey (or sugar) and eggs Add about 6 cups flour and mix well. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for approximately 45 minutes to 1 hour, until dough doubles in volume.
- Add the salt and most of the remaining flour, oats and cooked groats. Kneed the dough for approximately 10 minutes, until a soft, smooth ball of dough is formed. If the dough is sticky, add a bit of flour - just enough to make it comfortable to work with. SH
- Form loaves/rolls, place in a pan, cover (or wrap and freeze at this point), and let them rise again in a warm place for approximately 45 minutes to 1 hours. In the meantime, preheat the oven to 350 F (180 C)
- Brush the loaves with beaten egg and sprinkle with seeds. Bake for appoximately 45 minutes, until the loaves turn golden brown (alternatively you can bake them to just before they begin to fully brown, cool and freeze them too). Remove the challahs from the oven and form the pan and cool on a wire rack.
Categories
Pasta, Breads, Bake, Kosher
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