Fresh challah is undoubtedly one of the things that our holiday table is incomplete without. Every holiday I make a round, soft challah that is always the perfect accompaniment to the first course and the abundance of salads served to the table.
In recent years I have begun to diversify and occasionally make whole wheat challah, in order to slightly improve its nutritional values. The use of whole wheat flour produces a particularly golden challah, with a delicate rustic flavor, and is always reaping compliments. The next whole wheat challah combines whole spelt flour and natural date syrup (silan) and is very soft, festive and addictive.
I like to make it round, but you can definitely make one large or two medium sized loaves. The use of natural date syrup gives the challah a delicate sweetness that combines well with savory foods and not just with sweets. It is vegan, very easy to prepare and perfect for entertaining during the holidays.
Photo: Natalie Levin
Whole Wheat Challah with Date Syrup
For the dough:
- 210 grams (1 ½ cups) all-purpose flour
- 280 grams (2 cups) whole spelt flour
- 10 grams (2 tsp.) active dry yeast
- 30 ml. (2 tbsp.) olive oil
- 10 grams (1 ½ tsp.) salt
- 50 grams (2 ½ tbsp.) natural date syrup (silan)
- 270 ml. (1 cup + 2 tbsp.) water
For brushing and decoration:
- Some natural date syrup (silan)
- Sesame seeds
- pumpkin seeds
- Whole oats
- In a mixer bowl with kneading attachment place all-purpose flour, spelt flour, yeast, oil, salt, date syrup and water and knead at low-medium speed for 10-12 minutes until smooth and soft dough is obtained.
- Cover the bowl and allow rising for 1-2 hours or until the dough doubles its volume.
- Transfer the dough to a lightly floured work surface and divide into 2 parts (for making one huge challah).
- Roll each piece of dough into a long strip and braid them together to create a screw shape.
- Roll the screw around itself to form a circular shape and place it on top of a baking pan lined with baking paper.
- Cover the challah and allow rising for about an hour or until it almost doubles its volume.
- Brush the challah gently with date syrup and sprinkle with sesame, pumpkin seeds and oats.
- Preheat the oven to 180c degrees.
- Bake the challah for 30-40 minutes or until it turns golden and sets.
- Remove from the oven and cover with a towel. Allow the challah to completely cool covered with a towel.
- The challah is at its best on the day of baking.
- If desired, add raisins, cranberries or chopped dates to the dough.
- You can decorate the challah with poppy seeds or any other topping you like.
- It is possible to freeze the challah tightly wrapped for up to a month. It is recommended to warm it a little in the oven before serving.
Photo: Natalie Levin