Eat your way to Tshuva
The Jew & The Carrot is featuring healthy and sustainable suggestions and recipes for Rosh Hashanah and the holiday season:
As we plan our Rosh Hashana menus, how do we find the balance between tradition and innovation, and how do we add a distinctly Jewish flavor to time-honored recipes? The Jew & The Carrot put together a menu that will honor your Rosh Hashana table with a healthy and sustainable flair.
Whole wheat Challah with Maple Glaze recipe below the fold, more on The Jew & The Carrot.
Whole Wheat Challah with a Maple Glaze
Makes 3 challah loaves
3 packages yeast
1 tablespoon brown sugar
3/4 cup warm water
3 cup whole wheat flour
3 cup all purpose flour, or more if needed
1 1/2 teaspoon salt
3 eggs
2/3 cup oil
1/2 cup water
1/2 cup honey
¼ cup maple syrup and 1 egg white for brushing on top
Sesame seeds
Mix yeast, brown sugar, and warm water in a bowl. Let stand for five minutes, until mixture bubbles. In a mixer bowl, mix both flours and salt. In a separate bowl, mix eggs, oil, water, and honey. Set aside.
Add the yeast mixture to the flour in the mixer bowl. Add the egg mixture to the mixer. Mix on medium speed, adding more flour if needed. Dough should be soft, not sticky. Knead on a flat surface for one minute. Place dough in an oiled bowl, turning to oil the whole surface. Cover and rise at least two hours.
Preheat oven to 325 degrees F. Shape into three braided loaves. Brush with egg-maple wash and sprinkle with sesame seeds. Bake for 30 to 40 minutes.
