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Whole Grain Challah: HBinFive

The featured bread for December in the Healthy Bread in Five Minutes baking group is Whole Grain Challah with Cranberries and Orange Zest.  Traditional Challah is white egg bread so we’re breaking a little bit from tradition here by using whole wheat flour, but this version will be healthier and flavorful.  I love the addition of the cranberries and orange zest.  the authors of Healthy Bread in Five Minutes shared this recipe for the bread bake.

The Whole Grain Challah is the second bonus bread.  The bonus bread for November was Pumpkin Pie Brioche.

Here is a little history about Challah …

“Challa is a Sabbath and holiday delicacy. For Shabbes it is always made in a braided form. On holidays it may be kneaded into other shapes: circular, ladderlike, etc…Two challas, uncut, are on the table of observing Jews on Sabbath eve; they are not cut until after the broche (blessing). This practice perpetuates the memory of the Temple, where two rows of bread were lined up before the altar. The home, which is of limitless importance in Jewish life, is in fact called in Hebrew “migdash mehad”–or “a small temple.” When a challlah (or any Sabbath bread) is baked, a small piece of dough is, by tradition, tossed into the oven or fire–as a token of sacrifice. Why? Because challa is a Hebrew term used in Numbers 15:20 and Ezekiel 44:30, where it means “the priest’s share” of the baking dough.”
— The Joys of Yiddish, Leo Rosten [McGraw Hill:New York] 1968 (p. 68-9)

Source: The Food Timeline http://www.foodtimeline.org/foodbreads.html#challah

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Comments

  1. Great braiding! I still can’t braid more than 3 strands without serious step by step pictures!
    Looks like a great loaf for the season.

  3. Love your post! I’ve had experiences like yours as well. It’s always fun to see that others have had funny experiences as well!

  6. Loved your post! Interesting history, your mishap, and your step by step braiding instructions. It’s been a long time since I’ve made Challah, and will definitely try this after the new year.

  7. Thanks Michelle! Yeast definitely has a mind of it’s own. Always interesting and sometimes frustrating to see what it will do.

  9. Thanks for the 5 strand tutorial…I’ve been meaning to look up how to make it, it’s gorgeous! And I’m glad you shared your mishap…cuz for sure something like that has happened to all of us…it’s so human 😀

  13. Thanks Susan! I should’ve only made half the recipe. I have 2 batches in the freezer. Not sure what I’ll do with them yet.

  14. I’m really impressed with your 5-strand braid! Reading all the entries, especially yours, leads me to think that this is a very active dough. Too bad it spilled over onto your counter!

  15. Thanks Kim! The 5-strand was actually really easy to do after I watched the video. This is an active dough at least for the fermentation process. It didn’t seem to rise very much in the proofing stage. Probably because I used mostly whole wheat flour.

  16. Thanks for the intro on the meaning of “challah” meaning separation. I do this, and use it as a time to say thanks for the baking talent given to me and how it will nourish the people who eat it.

    Thanks for the step by step on 5 strand braiding. Judy L, TN

  17. Perfect braiding and beautiful loaf! Thanks for sharing your 5 strand tutorial 🙂

  18. And here I am congratulating myself on attempting a 3 strand braid! Yours looks great. So glad you didn’t fall asleep during the baking!
    ~Jenny~

  19. Thanks Ladies! The 5-strand was fun! I’m glad I didn’t fall asleep either. 😉