Challah Inspired Sandwich Bread - Ample Foodstore
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Challah Inspired Sandwich Bread

Ingredients …

Method …

In a small bowl, mix yeast, 1 teaspoon sugar and 250ml warm water. Reserve and let yeast activate for 5-10 minutes until you have a bubbly solution.

In a separate bowl, mix flaxseed meal (you can do this yourself by grounding golden linseed in a blender) with 180ml of cold water. This will be your egg substitute.

Traditional Challah bread recipe calls for 2 eggs and one yolk – you could also try this way.

In a mixing bowl, combine all dry ingredients. Then incorporate oil.

Make a well in the centre. Add flaxseed mixture and yeast solution.

Mix in until you obtain an elastic ball of dough. You might have to add water or flour to reach the right consistency.

Let rest for 15 minutes.

Knead again for another 8-10 minutes.

Form a ball. Place in oiled bowl, cover and let rest until it doubles up (1.5 – 2 hours, depending on temperature of the room).

Empty dough from bowl and cut into 6 identical pieces.

Roll pieces into snakes. Put flour or baking paper on the bottom of the loaf pan. Braid and pinch the ends before placing into the loaf pan.

For the second loaf, repeat with the remaining 3 balls of dough.

Set aside, covered (cling wrap works well here as it doesn’t stick to the dough). Let rise for 30 minutes to 1 hour.

Brush with oil/water mix and sprinkle sea salt flakes (or whack some granules with a mallet or similar, and sprinkle those on top).

Bake in pre-heated oven at 180 celcius for 30-35 minutes.

For a more brioche-like texture – use eggs instead of flaxseed meal and only white flour. You can also brush with egg wash (mix 1 egg white and 1 tablespoon of water).

Traditional Challah is a braid of 6 and is cooked on a flat baking mat. You can easily find how to braid with 3 or 6 online. It’s easier than it looks.

You can also play with flavours and add in rosemary, or sprinkle sesame seeds on top, or poppyseeds etc …

Recipe and Photography created by Chefs Anne-lyse and Daniele

The idea to “whack” your sea salt granules, to make flakes, was included by Janet, who is not a Chef, just trying to be creative when she had no flakes in her pantry!!!

AUTHOR: Janet Rowe
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