A new type of Challah and a new type of braid, and I have to say that both are probably my favorites so far.
I LOVE the challah. It is light, yet substantial. Not really sure how it can be both, but it is. The texture is fantastic, fun to rip apart or smoosh. We had it with white beans and tomatoes and it was a perfect substrate.
I doubled the amount of millet initially called for in the recipe and am quite happy with the result.
As for the braid, it is a “high top 4 strand”. It was strange to do, I undid it three times before I realized I was doing it correctly. But what a pretty braid…
I started with a recipe from TheChallah Blog, and significantly adapted it to my style of making challah, and what I am coming to learn is my preferred texture of the dough before the first rising (I.e. – how sticky I want the dough to be).
This is a definite keeper and will cause me to always have a supply of millet and milled flax seed in the house.
Millet & Flax Seed Challah
adapted from The Challah Blog
3/4 c warm water
2 1/4 tsp active dry yeast
1 1/2 tbsp honey (local)
2 egg, beaten and divided (from Highland Orchards)
1/4 c canola oil
1 c all-purpose flour plus a little more
1 c whole wheat flour plus a little more
1 tsp salt
1 tbsp milled flax seed
2 tbsp millet
In the bowl of a standing mixer with a dough attachment, proof the yeast in the warm water and honey. Let rest for about 10 minutes and then add the oil. Add the egg to the mixture. Add a heaping cup of whole wheat flour and a heaping cup of all-purpose flour. Sprinkle in the salt, flax seed, and millet. Mix in a stand mixer on medium until the dough holds together as a ball. Add more flour as needed, up to a total of 3 cups, the dough should still be a little sticky.
Place in a large oiled bowl, cover with plastic wrap and place in the refrigerator overnight to rise.
Heat the oven to 350F. If you have a baking stone, add it to the oven. Line a baking sheet with parchment paper.
Punch down the down, place in on a lightly floured board and braid as you desire. I did a high 4-strand braid.
Make an egg wash by adding 1 Tbsp water to the beaten egg. Brush it on top of the challah.
If using one, transfer the loaf to the baking stone. If not, place the baking sheet in the oven. Bake for 25-35 minutes. Cool on a wire rack and enjoy!
Makes 1 challah.