(In this picture I made a double batch of this recipe)
I’m so EXITED people!! I have a recipe for amazingly delicious sourdough challah!! They have a sourdough taste and a lovely chewy crust but, are still nice and fluffy like challah! So here is a little story about how I created this recipe. One warm summer day a girl who liked to make homemade sourdough bread, and homemade challah made out of packaged yeast, sat on her stairs and wishfully thought to herself how she would love to make a challah without using packaged yeast. She sat and she sat, and she thought and she thought, think … think… think… but she didn’t know how to make such a thing. So she went to Mr. Google, and looked and looked for sourdough challahs, one recipe was to long, one to confusing and one was to time consuming. Finally she got up, used the same recipe for regular Challahs, instead of putting in yeast she put in her sourdough starter, and miracle of miracles, she had sourdough challahs that tasted AMAZING! and she lived happily ever after. THE END
So lets make this!! Get some music going and get in the preparing for Shabbat mode!
- 2 1/2 C sourdough starter
- 1/4 C coconut oil or olive oil
- 3 eggs and one egg yolk
- 3 C rye flour
- 3 C spelt flour
- 1/2 C warm water
- pinch of salt
- 1-2 Tab honey
- Optional:egg yolk to brush on challah
- Optional: sprinkle of oats and chia seeds.
- Mix all the ingredients, listed above, in the order that they are written.(its going to be sticky)
- Dust your counter with spelt flour, then plop your dough on the flour, and dust the top of the dough with flour.
- Start kneading your dough, for like five minutes. until it has a nice shape.
- Wash your hands off from all the dough that sticks to them, and your bowl. put a little oil on your hands and in the bowl(so the dough wont stick to the bowl), and put you dough in your bowl to rise.
- Cover with a towel, and let rise for 5 hours. (it really only needs two hours to rise but letting it rise for 5 hours will lower the glycemic index)
- After five hours of rising, oil your hands again, and take the dough out of the bowl and place on a floured counter.(This is when you do hafrashat challah)
- Split the dough into two or four pieces, and braid into Challahs!
- Braid the challahs on the baking sheet, and let rise for another hour or two.
- After two hours you can brush the challahs with an egg yolk and sprinkle with some oats and chia seeds.(optional)
- bake the challahs at 175c or 350F for 25-30 minutes.
ENJOY!! Shabbat Shalom!