Wholegrain Honey Raisin Challah Recipe
This Wholegrain Honey Raisin Challah Recipe is a healthy festive treat. Combine nutritious wholegrains with naturally sweet honey and raisins to create a challah that surpasses the sum of its parts.
The wholegrain spelt and oats provide a healthy floury base while olive oil and honey lend their signature appeal. And so does the bubbly yeast mixture; follow the step-by-step instructions and watch your shaped challah literally double in size!
This Wholegrain Honey Raisin Challah is dotted with sweet raisins and topped with sesame for an appetizing and festive appearance. The round shape and the honey are symbolic for Rosh Hashanah. We hope you enjoy it on this special holiday, though after sampling it, you’ll want to keep the recipe on hand all year round.
Wholegrain Honey Raisin Challah
Equipment
- Electric Mixer (with kneading hook attachment)
- Small Heat Resistant Bowl
- Baking Pan
- Baking sheets
- Pastry Brush
Ingredients
Challah Dough
- 2 tbsp Fresh Yeast (or 1 tbsp active dry yeast)
- 5 tbsp Honey (1 tbsp to activate yeast, 4 tbsp for dough)
- 1 1/2 cups Warm Water (¼ cup to be used to activate the yeast, 1 1/4 to be added gradually to the dough)
- 2 1/2 cups Wholegrain Spelt Flour (sifted)
- 1 cup Oat Flour
- 1/2 tsp Salt
- 4 tbsp Olive Oil
- 1/2 cup Raisins (organic without preservatives or added sugar – soak in warm water for 10 min. then drain well before adding to the dough)
Challah Topping
- 1 tbsp Honey (for brushing the top of the challah before sprinkling sesame)
- 1 tbsp Water (to mix with 1 tbsp honey for brushing the top of the unbaked challah)
- 2 tbsp Sesame (for sprinkling on top of the unbaked challah)
Instructions
Preheat Oven
- Preheat the oven to 480 degrees Fahrenheit (250 degrees Celsius) for 10 minutes.
- Lower the heat to 350 degrees Fahrenheit (175 Celsius).
Creating The Dough
- Soak the raisins in warm water for 10 minutes. Drain well.
- Warm up a heat resistant bowl by placing hot water in it and then pouring it out,
- In the warmed small bowl – gently mix the yeast, 1 tbsp honey and 1/4 cup lukewarm water.
- Set aside for 15 minutes. This mixture should create bubbles and rise.
- Place the spelt flour, oat flour & salt in a large bowl. Mix until blended and make a well in the center.
- Pour the prepared yeast mixture into the well together with 1/2 cup of water.
- In an electric mixer, on a low speed, start to mix with a hook attachment.
- Gradually add the honey and olive oil.
- Gradually add just enough water to a create a dough that solidifies into a circle but is not too sticky. It should come off the sides of the bowl.
- Using the hook attachment, knead for 10 minutes keeping the speed low.
- Add the pre-prepared raisins and knead for another two minutes.
- Place a cloth loosely on top of the dough bowl and let the dough rise until double in size. This may take about 1 ½ hours, depending on the room temperature.
- After the dough has risen create the challah form.
Creating The Challah Form & Baking
- Form a circle from the risen dough.
- Split the circle into 2 equal parts.
- Create two long strands by gently rolling the dough.
- Join the ends of the strands together on one side.
- Begin to twist the strands around each other until they are completely twisted
- Join the ends well.
- Keeping the twisted strand flat, curl the end of the strand until you form a circle.
- Tuck the end under the circle
- Cover the challah form and let rise for 30 minutes or until double in size.
- Place the risen challah form onto a baking sheet in a baking pan.
- Mix 1 tbsp honey with 1 tbsp water to create a mixture for brushing the top of the unbaked challah.
- Brush the unbaked challah with the honey-water mixture.
- Sprinkle with sesame seeds.
- Bake for 20-25 minutes.
Notes
Click on the image below for a delicious vegan
Wholegrain Spelt & Oat Challah Recipe!
Wholegrain Spelt & Oat Challah Recipe