The HBinFive Challenge is winding down. I haven’t made all of the breads in the Healthy Bread in Five Minutes book but I wanted to at least finish the race. With only a couple of bread braids to go, I decided I better get baking. The breads for the September 15th Bread Braid include Apple and Honey Whole Grain Challah and Sweet Potato and Spelt Bread.
The challah, shaped like a turban, is a delicious Fall bread made with whole wheat, apples and honey. It was a fun bread to make. I added some Emmer flour in addition to the whole wheat and all-purpose flour. So my version became Whole Grain and Emmer Challah with Apples and Honey. The Sweet Potato Spelt Bread also sounds really good so I hope to get to that one next time.
Whole Grain and Emmer Challah with apples and Honey
Makes: 2 Medium Loaves (about 1.5 pounds each)
Adapted from Healthy Bread in Five Minutes by Jeff Hertzberg and Zoe Francois
- 1 1/2 cups White Whole Wheat flour
- 1 1/2 cups Emmer flour
- 2 cups all-purpose flour
- 1/8 cup wheat germ
- 3/4 tablespoon instant yeast
- 1/2 tablespoon kosher salt
- 1/8 cup vital wheat gluten
- 1 1/4 cups water, lukewarm
- 1/4 cup neutral-flavored oil
- 1/4 cup honey
- 2 eggs
- 2 large baking apples (I used Fiji apples)
- Egg wash (1 egg beaten with 1 tablespoon water) for brushing on the loaf
- Sesame seeds for sprinkling on top
- Peel, core the apples and cut them into 1/2-inch dice.
- Mix together the flours, wheat germ, yeast, salt, and vital wheat gluten in a large bowl using a whisk or a wooden spoon.
- Combine the liquid ingredients and dates.
- Incorporate them into the dry ingredients using a Danish dough whisk or a wooden spoon.
- Cover the bowl (or container) and allow the dough to rest at room temperature until it rises and collapses, about 2 hours. Refrigerate the dough for at least 24 hours and up to 5 days.
- When you’re ready to bake, remove the dough from the refrigerator, dust it lightly with flour and shape it into a ball. Let the ball rest for about 5 minutes before further shaping.
- Gently roll and stretch the dough, dusting with flour so that your hands don’t stick to it, until you have a cylinder. Thin out one end so it is tapered.
- Keeping the thick end stationary, wind the thinner end around it and, finally, tuck it underneath to seal. Place the turban on a greased cookie sheet or one with parchment paper, and allow to rest, loosely covered with plastic wrap for 90 minutes.
- Preheat the oven to 350 degrees F, with a rack placed in the center of the oven. Just before baking, use a pastry brush to paint the top crust with egg wash, and then sprinkle the crust with sesame seeds.
- Place the cookie sheet in the oven and bake for about 35 minutes, until browned and firm.
- Allow the challah to cool on a wire rack before slicing and serving.
I brought this challah to a get together and it was received very well. It’s healthy and delicious!
This bread is also very photogenic so I took lots of pictures.
I especially liked the way the Challah looked in this Bamboo Turtle Bag.
About the HBinFive Baking Group
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