But now being empty nested, I had to come up with a recipe that was more suitable and healthier for a small Shabbat table.
After much experimentation (and many flops) I managed to find the right combination of ingredients in the right amounts to be able to enjoy fresh challah every week with very little prep time.
Mixing it takes about 5 minutes and after it’s risen by itself for 1 hour, forming it into balls takes another 5 minutes. Baking- 25 minutes. Fast, easy and delicious.
Ingredients:
- 4 cups whole wheat flour
- 5 tsp dry active yeast
- 1.5 tsp Himalayan salt
- 3.5 tbsp Galilee Green olive oil
- 3 tbsp honey
- 1 5/8 cup warm water
- 1 beaten egg for spreading on surface of the buns before putting them in the oven.
- Sesame seeds for sprinkling.
Directions:
- Mix in order listed.
- Oil hands and knead for 2 or 3 minutes until smooth.
- Turn into an oiled bowl and cover with a damp cloth.
- Place in a warm place to rise for an hour.
- Knead again to take out the air bubbles and cut into desired number of pieces.
- Roll each into a ball.
- Place on a baking sheet lined with baking parchment.
- Spread some egg mixture on the buns and sprinkle seeds on them.
- Bake for 25 minutes at 180C/350F until golden brown.
Delicious when eaten with Galilee Green olive oil and spices! Shabbat Shalom!
5 Comments
yutu123 · June 29, 2016 at 5:10 pm
1 tbsp of yeast is plenty. 5 is going over board. try 1.
Galilee Green · June 29, 2016 at 5:42 pm
The original recipe I worked from called for 1.5 tbsp. Among the other things I changed in the recipe was using 5. I like it fluffy like Challah. You can experiment until you have the amount of yeast you like.
yutu123 · June 29, 2016 at 6:43 pm
Tou can, if course, but I use 1 and my challah is very fluffy. Try another yeast.
Galilee Green · June 29, 2016 at 9:43 pm
sorry. 5 teaspoons! … that’s equivalent to 1.6 tablespoons… 🙂
yutu123 · June 30, 2016 at 2:55 am
Sorry I am going nuts!!!!!! My apologies what was I thinking!!!!