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Rye Oatmeal Challah

Rye Oatmeal Challah

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6 Packages dry yeast or 9 and 1/4 tsp
2 Cups warm water
2 Tbsps. honey
1 1/2 cups honey
3 cups warm water
7 eggs, beaten
1 cup oil
6 Tbsps. caraway seeds
3 1/2 Tbsps. salt
3 cups rye flour
4 cups rolled oats
7-8 cups whole-wheat flour
2 cups white flour

GLAZE:
2 eggs, beaten
poppy seeds or sesame seeds

In a small bowl mix yeast, 2 cups warm water and 2 tablespoons hoeny and set aside. In a large bowl, mix honey, warm water, eggs and oil. Add caraway seeds and salt. When yeast mixture foams, add it to mixture in large bowl. Stir in rye flour, oats, whole-wheat flour and white flour. Turn dough out on a well-floured board and knead for 15 to 20 minutes.

Place dough in well-oiled bowl, turning to coat all surfaces with oil. Let rise 1 1/2 to 2 hours. Punch down dough and knead for 5 to 10 more minutes.

Separate Challah with a blessing and divide dough into seven pieces. Shape dough and place in greased pans. Let rise 1 to 1 1/2 hours.

Preheat oven to 350.

Brush loaves with beaten eggs and sprinkle with poppy or sesame seeds. Bake for 45 to 50 minutes or until you hear a hollow sound when tapped on the bottom. Remove from pans and cool on racks.

USE: Baking sheets or loaf pans.
YIELDS: 7 Medium loaves

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Rita USA June 20, 2016

Cooking Amazing post! Hey I make this super-easy filling for burger buns in the microwave so there's no pot to wash, but you can make it on the stove too. Reply

Amanda Washington, DC September 15, 2013

To the person who needs a spelt recipe Here is the spelt recipe I use for my weekly challah:
1/2 c. warm water
1/2 Tbs dry yeast
1/4-1/2 c. honey (depending preference)
Combine and let sit until yeast dissolves ~5 min.
(I mill my own flour, so I'm using freshly milled. You may need less spelt flour than I am going to indicate.)
Add 1 cup spelt flour
Stir with whisk & let sit another 5 minutes or so.
Add 2 eggs and 2 egg yolks, 2 cups of spelt flour, 1/2 Tbs salt
Put in a stand mixer with a dough hook, set at 2 for 8 minutes. You can hand kneed, but it takes a while and may use more flour.
Let Rise ~1 hour in a warm, still place (I use my microwave with the oven light on or a jar of hot water set in there, because it's the best warm, draft free location in my home.)
Add 4 Tbs coconut oil and mix another 2-3 minutes. Let rise another 30 minutes or so, then punch down. Divide and braid as you normally would, and let rise again for 30-45 minutes. Brush with egg wash (egg whites and water). Bake at 400 for about 25 minutes Reply

Anonymous June 6, 2013

Rye Oatmeal Challah Please give me the amount of ingredients to make 1 (one) loaf. Seven is too many for us. Reply

Dvorah Burbank June 15, 2017
in response to Anonymous:

You can freeze them Reply

Anonymous January 22, 2013

helped with work impressed my clients at the sun newspaper Reply

anna lee putian, usa November 10, 2011

Turn dough out on a well-floured board and knead for 15 to 20 minutes. Reply

Faith L.A., ca via chabadbw.com October 9, 2011

Wheat Free Challah My family can not eat regular wheat products. We can eat Ezekiel bread that has sprouted wheat berries. We can also eat spelt flour, rice flour and almond flour. Does this recipe work well with any of these flours? Thank you. Reply

Kirsten Jefferson, CO September 27, 2011

gluten free I will try with a gluten free baking mix, anyone have any challah recipes that are gluten free? Reply

Chani Benjaminson, chabad.org April 24, 2011

Apple sauce That's an interesting twist, are you thinking of substituting the oil with applesauce? It should work, although the bread will obviously be thicker and sweeter. Try it after Passover and let us know how it comes out! Reply

Perla Martinez Victorville , CA April 17, 2011

bread can you make challah bread using apple sauce Reply

Chani Benjaminson, chabad.org February 24, 2011

Smaller recipe I don't see a problem with halving this recipe, I think it'll work. Try it and let us know how it goes! Reply

Maria New York, NY February 22, 2011

Rye oatmeal challah recipe This recipe seems yummy and healthy. How can the amateur baker downsize it to one or two loaves. I lack the know-how to calculate the proper amounts, and I'm afraid a pure mathematical approach will not yield the desired results. Sure there is a lot of people in the same predicament, especially those with tiny kitchens. Help, please. Reply

Yulia Parnossah Qornet Chahwan, Lebanon October 27, 2010

Vegetarian Challah, Can I not use eggs? Reply

pauline washington September 22, 2010

rye oatmeal challah bread how can i just make one loaf with the same recipe Reply

Chani Benjaminson, chabad.org via jewishmilford.com December 9, 2009

Shaping Each of the seven pieces can be shaped into a loaf, you can shape it as a loaf of bread or braid it as you prefer. Reply

Lisa milford, ct via jewishmilford.com December 9, 2009

Shape? How exactly do you shape it from 7 pieces? Reply

Anonymous Long Beach, CA November 5, 2009

Rye oatmeal challah I made it for the first time over Rosh Hashonah & Succos holidays. It was unbelievably scrumptious. I've had multi-grain breads before, but this was exra special, as well as appropriate for Shabbos and Yom Tov.
Since my husband and I are seeking a path of well-being, this recipe fits in nicely...and my guests respond with wonderful reviews! Reply

laurie September 29, 2009

This is a deliciously nutritious receipe. Reply

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