Wednesday, February 16, 2011
Apple and Honey Whole Grain Challah-shared from Healthy Bread in 5 Minutes a Day
5 cups whole wheat flour
3 cups ap flour
1/4 cup wheat germ
1 1/2 tbsp yeast
1 tbsp kosher salt
1/4 cup vital wheat gluten
3 cups lukewarm water
1/2 cup neutral flavored oil or butter(melted)
1/2 cup honey
3 large eggs
4 large baking apples(such as braeburn, I used gala)
1 beaten egg+1tbsp water
Whisk together flour, yeast, wheat germ, salt, and gluten.
Combine the liquid ingredients and apples and mix together. Add into the dry ingredients and stir to combine. This is a very thick, stiff dough so it took a bit of working with it, its also a lot of it! (I did end up splitting the dough into two bowls to rise as the bowl I usually use it was almost to the top so I knew it wasn't going to make it after the rise!)
Cover, but not airtight and let rise for 2 hrs at room temperature. Store in fridge for up to 5 days or in the freezer for 2 weeks.
On baking day...dust a grapefruit size ball of dough with flour. Turn and roll into a ball. Form into a cylinder, dusting with flour as needed. Thin out one end so it looks like a tapered rope.(You may need to let the dough rest for 5 mins to relax it) Winding the turban: keep thick end stantionary and wrap the thinner end around and tuck end under to seal it. Place turban on greased cookie sheet or one lined with parchment paper. Let rest for 90 mins(if out of the fridge, 40 mins if not).
Preheat oven to 350.
Paint top of bread with egg wash and sprinkle with sesame seeds. Place cookie sheet in oven and bake for 35 mins or until browned and firm.(May need to adjust this depending on the size of your loaf)
Allow to cool on a rack before slicing.
**This bread was light and airy. Although I did feel like something was missing...so next time I'll add in some cinnamon. It made delicious french toast though!