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Categories:
warm water active dry yeast water oats honey oil salt unbleached white flour whole wheat flour egg poppy seeds
Viewed: 23 - Published at: 8 years agoIngredients
- 3/4 cup warm water
- 3 tablespoons active dry yeast
- 4 1/2 cups warm water
- 2 1/4 cups quick-cooking oats
- 1 cup honey
- 1/2 cup oil
- 2 1/2 tablespoons salt
- 12 cups unbleached white flour
- 3 cups whole wheat flour
- 1 egg, lightly beaten
- poppy seeds (optional) or 1/2 cup quick-cooking oats (optional)
Method
- In a small bowl, combine 3/4 cup warm water with yeast. Let stand until yeast is dissolved and begins to bubble, about 5 minutes.
- Place the yeast mixture in your mixer (if you have one large enough for this recipe), or in a large bowl. Add the additional water, oats, honey, oil and salt. Mix well to combine.
- Gradually add in the flours, mixing/kneading well, until a soft dough is formed. Knead another 5 minutes, adding small quantities of flour, until the dough feels like an ear lobe.
- Place in a large, oiled bowl, turning dough to coat, and cover with a damp towel. Plase in a warm place and let rise until doubled in size, about one hour.
- Punch down the dough, divide into 6 pieces (or more ifyou are making rolls) and shape into loaves or braid or do whatever you do with your challah dough.
- Place on greased pans (I prefer using parchment paper, ungreased), and brush with beaten egg. Sprinkle with seeds or extra oats.
- Bake at 350F for about 35 minutes for loaves, or 20+ minutes for rolls.
