Challah Made With Fresh Milled Flour
This Challah made with fresh milled flour is so surprisingly flavorful with a soft and tender crumb. Challah has a subtly sweet flavor, which is perfect for tearing into. I just love the beautiful crust, because it is fluffy, shiny, golden, and braided so adorably. And did I mention, oh so so appetizing, just a perfect loaf for any meal! This bread just earned a spot on my list of favorites!
Ingredients
Dough Ingredients
- 2&2/3 cup Fresh Milled Flour 320g I used 270g of Hard White Wheat and 50g of Kamut
- 3 whole eggs 150g
- 1/2 cup Room temperature water 120g
- 1 TBSP honey 21g
- 1/8 cup olive oil 30g
- 1 tsp salt 4g
- 2 tsp instant yeast 6g
Egg Wash & Topping
- 1 egg for egg wash
- 1 tsp water
- 1 TBSP sesame seeds *Optional could use any topping or keep plain
Instructions
- Firstly, mill the flour.
- In a stand mixer, add water, eggs, honey, olive oil, and salt. Mix these together until combined.
- Add the flour into the water & egg mixture, mix until incorporated, and there is no dry flour left.
- Cover the dough, and let it rest (Autolyse) at room temperature for 15-20 minutes.
- After the rest period, add the yeast and then start the kneading process.
- Knead dough until it is nice and stretchy. Lightly oil the dough ball and bowl.
- Cover the dough and let it rise for 1-2 hours at room temperature until the dough has doubled.
- After the dough has doubled, lightly oil your work surface and hands. Remove dough and divide into 4 equal parts.
- Pre-shape each piece by pressing each one into a flat rectangle, and fold the long edge to the center of the dough, then the other half on top of the first half. Press to seal the dough, they should be cylinders now. Repeat with each piece, then cover and let rest for 15 minutes.
- Once the dough cylinders have had a chance to rest, then it is time to roll them out into long 12-14 inch strands. If the dough keeps shrinking on you, then cover and let it rest for 10 more minutes.
- To shape the cylinders into the strands, on the lightly oiled surface, roll each piece from the middle outwards so that the center is slightly larger than the ends. This will make your loaf more even, and make it easier to attach the ends.
- It is important to note that when you are braiding your dough, try not to pull too tight, you don't want t super taunt braid, because we want to leave room for expansion and rise!
- Now braid the dough strands with a Four strand braid. *See above in the post, notes, or video for braiding instructions.
- Make the egg wash.
- Place the braided loaf onto a parchment paper lined baking sheet, brush all over with the egg wash, cover, and then let the loaf rise for 1-2 hours.
- Be sure to check on the dough so that it does not over-proof. To test, wet or oil your finger, and lightly press the dough. If the indent springs back quickly, then the dough still needs to proof longer. If the dough springs back slowly, then it is ready to bake. (Even if the indent doesn't fill back in all the way, you are looking for the speed that it springs back.)
- Near the end of this second rise, preheat the oven to 350*F.
- Once the dough has risen, it will look puffy and soft. Gently do a second egg wash on the loaf, and sprinkle with sesame seeds or any toppings you desire.
- Bake loaf for 20-25 minutes, or until the center of the loaf reaches 190*F. The loaf should look golden brown.
- Let the loaf cool on the pan for 10 minutes, then move the loaf to a metal cooling rack.
- Enjoy!
Video
Notes
*Wheat Berry Alternatives - You can use all hard white, all hard red. or substitute spelt, emmer, or einkorn for the Kamut portion in the recipe.
*Shaping the 4 Strand Braid - Take the outer left and bring it to the center. Then, take take the outer right and take it all the way to the left. Now, there is a new outer right strand, take it to the middle. you are left with one strand you have not moved yet, and that is the second to the left now. That strand goes all the way to the outside right.
Now each strand has been moved. Let's start the next set of moves. This is kind of like chess right? LOL That outer left strand that is on the top, that one now goes to the center. Then, the strand on the right of it (the second from the right strand) moves all the way to the outer left. Then the outer right strand goes to the center. And the second from the left goes all the way to the outside right.
Ok, take a deep breath, are you still with me? Alright now take the outer left strand and bring it to the center. Then, the second to the right strand goes all the way to the outside left. Then the outer right strand goes to the center. And the second from the left goes all the way to the outside right.
Are you seeing a pattern yet? You will continue these moves until you get to the end of the loaf. Then, pinch all the ends together to keep them from unraveling. Now, tuck both ends under the loaf.
*How To Store The Loaf- While Challah is best enjoyed warm and fresh, you can cover and leave at room temperature for 2-3 days. For longer storage, I recommend letting the loaf cool completely, then put in a freezer bag, and freeze for up to 3 months.