When it comes to baking bread, few loaves hold as much tradition and flavor as challah. But what if you could infuse this beloved classic with a nutritious twist? Enter the Multigrain Seeded Challah. This recipe that not only pays homage to tradition but also offers a modern and health-conscious approach to this classic.
Introduction:
Challah bread, with its soft, golden crust and rich, tender crumb, has long been a symbol of celebration and togetherness in many cultures. Also rooted in tradition, this ancient bread has evolved over the centuries, adapting to the tastes and preferences of different regions and generations. Today, we explore a contemporary take on this classic loaf with the Multigrain Seeded Challah, a recipe that adds a nutritious boost to the traditional formula.
Preparation and Cooking Time:
The preparation of Multigrain Seeded Challah requires approximately 2 hours and 30 minutes from start to finish. This includes:
- Preparing and kneading the dough: 20-25 minutes
- First proofing (rising): 1 hour
- Braiding and shaping: 10-15 minutes
- Second proofing: 30-45 minutes
- Baking: 30-35 minutes
Nutritional Benefits:
By incorporating whole wheat flour and a variety of seeds such as flaxseeds, sunflower seeds, and pumpkin seeds, this recipe not only enhances the flavor and texture of the challah but also boosts its nutritional profile. Rich in fiber, vitamins, and minerals, these wholesome ingredients add depth and complexity to the bread while offering numerous health benefits.
With its hearty texture, nutty flavor and wholesome ingredients, Multigrain Seeded Challah is a nourishing feast for the senses. I love this fresh out of the oven. However, toasted and slathered with butter, this nutritious twist on tradition is sure to become a new favorite.
Multigrain Seeded Challah
Ingredients
- 3 cups bread flour
- 1 cup whole wheat flour
- 1/4 cup honey
- 1 sachet active dry yeast
- 1 cup warm water
- 2 large eggs free range plus 1 for egg wash
- 1/4 cup olive oil
- 1 tsp salt
- 2 tbsp flaxseeds
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
Instructions
- In a large mixing bowl, combine warm water, sugar and yeast. Let it sit for 5-10 minutes until foamy.1 cup warm water, 1 sachet active dry yeast
- Add 2 eggs, vegetable oil, salt and half of the flour to the yeast mixture. Mix until well combined.3 cups bread flour, 2 large eggs, 1/4 cup olive oil, 1 tsp salt, 1 cup whole wheat flour
- Gradually add the remaining flour, kneading until a smooth dough forms.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and divide it into three equal portions. Roll each portion into long ropes and braid them together.
- Preheat your oven to 375°F (190°C). Beat the remaining egg and brush it over the risen challah.
- Sprinkle flaxseeds, sunflower seeds, and pumpkin seeds evenly over the egg wash.2 tbsp flaxseeds, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds
- Bake for 30-35 minutes or until the challah is golden brown and sounds hollow when tapped on the bottom.
- Let it cool slightly before slicing and serving.
5 comments
Full of flavour and texture and is ideal toasted.
Lovely nutty bread and even I made it properly. Will be using this recipe again and again.
I love Challah bread but hadn’t tried multiplexed before. However its now one of my favourites.
The cost to bake this at home is half the price of my local supermarket.
The seed give the crust an extra texture than is superb.
Comments are closed.