Challah Project #16 – Rye Challah


I will be honest, I did not expect much from this challah.  I figured it would be ok, perhaps interesting, but I never expected it to be a wonderful challah with a great chewy yet light texture.  Nor that it would be an equally good rye bread!

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Look at that texture!

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It was really good for Shabbat dinner with barley mushroom soup, and even better the next day with turkey pastrami sandwiches!

Only drawback – not so great for french toast.  But, fantastic with sunny side up or fried eggs!

Rye Challah

adapted from Molly Yeh

2 1/4 teaspoons (or 1 packet) dry active yeast
3/4 cup warm water
2 tablespoons + 1 teaspoon sugar
2 cups all-purpose flour, plus more for dusting
1 cup rye flour*
1 teaspoon kosher salt
2 tablespoons caraway seeds
3 large eggs
1/3 cup canola or vegetable oil
3 tablespoons honey

Directions

Pour warm water into a bowl with 1 teaspoon of sugar and sprinkle the yeast on top. Let it sit and proof for 5 minutes, until it becomes foamy.

While the yeast mixture is proofing, combine the remaining 2 tablespoons of sugar, both flours, the salt, and the caraway seeds in the bowl of a stand mixer fitted with a paddle attachment. Give the mixture a quick stir so everything is combined.

In a separate medium bowl, whisk together 2 of the eggs, the oil, and 2 tablespoons of honey.

Make a well in the center of the dry ingredients and pour in the wet ingredients and the yeast mixture. Stir with paddle attachment until just combined and then let the mixture sit for 20 minutes on the counter, uncovered.

Switch to a dough hook and knead for 7-10 minutes. I like the dough to be a little sticky still, but you can add more flour if you want a smoother dough.

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Transfer to a large oiled bowl, cover with a plastic wrap and place in the refrigerator overnight or for up to 24 hours. The dough should at least double in size.

Remove the dough from the refrigerator and let sit out for a few minutes. Preheat oven to 375.

Turn the dough onto a lightly floured surface, divide into 3 equal logs, and braid them, tucking the ends under. Place the loaf on a baking sheet that is lined with parchment paper. Cover with a damp towel and let rise for 30 minutes.

In a small bowl, whisk together the remaining egg and tablespoon of water. Brush it evenly over the loaf.

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Bake for 30-35 minutes, until browned and cooked through. You can test if it’s done by thumping the bottom of the loaf and listening for a hollow sound. Let cool on a wire rack.  Enjoy!

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Makes 1 loaf.

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Categories: Bread, Kosher, Recipe, Vegetarian | Tags: | 1 Comment

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One thought on “Challah Project #16 – Rye Challah

  1. chefceaser

    Reblogged this on Chef Ceaser.

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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