This Oat Bran Challah is a healthy a delicious addition to any holiday or Shabbat table. Try it with this creamy Strawberry Rhubarb Butter.
- Cook Time
- Prep Time
- 1 large or 2 small loavesServings
- 1 1⁄4 cups lukewarm water
- 1 1⁄2 tablespoons active dry yeast
- 1 teaspoon sugar
- 2 1⁄2 cups unbleached all-purpose flour, plus more for kneading
- 2 cups oat bran
- 1⁄2 tablespoon salt
- 1 tablespoon ground flax seed
- 1⁄2 cup sugar
- 1 tablespoon honey
- 1⁄4 cup vegetable oil
- 2 eggs
- 1 egg yolk + 1 teaspoon water for glaze
- Whole oats and whole flaxseed (optional)
- Thick sea salt (optional)
1. In a small bowl, place yeast, 1 teaspoon sugar, and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.
2. In a large bowl or stand mixer fitted with the whisk attachment, mix together 1 cup all-purpose flour with 1 cup oat bran, flaxseed, salt, and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil and honey. Mix thoroughly.
3. Add another ½ cup of flour, ½ cup of oat bran, and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
4. Add another 1 cup of flour and ½ cup oat bran, mixing thoroughly, and then remove from bowl and place on a floured surface. Dough will not quite feel firm yet, but that’s what you want. Knead remaining ½ cup flour into dough, continuing to knead for around 3 minutes. You can add slightly more than ½ cup flour if needed, but the dough should still feel light, otherwise your challah will turn out too dense.
5. Place dough in a greased bowl and cover with a damp towel. Allow to rise at least around 3 hours.
6. Preheat oven to 350°F. Braid challah into desired shape. Allow challah to rise another 45-60 minutes, or until you can see the size has grown and challah seems light. This step is very important to ensure a light and fluffy challah.
7. In a small bowl, beat 1 egg yolk with 1 teaspoon water. Brush egg wash liberally over challah. Sprinkle with whole oats, whole flaxseed, and thick sea salt if desired.
8. For one large challah, bake around 27-28 minutes; if making two smaller challahs, bake 24-26 minutes.
Serve with Strawberry Rhubarb Butter.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW