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breads & muffins

yields 8 challahs or 16 rolls yields 4 challahs or 20 rolls
SPROUTED GRAIN CHALLAH WHOLE WHEAT CHALLAH
Guar gum is a dietary fiber. Made from guar seeds, it comes in powder form and binds Whole wheat bread doesn’t have to be dry or dense! Kneading the dough again after it
the spelt flour, giving bread elasticity and a smooth texture. has risen will activate the enzymes, resulting in a smooth, fluffy challah.

5 pounds sprouted wheat or spelt 1. Place the flour and salt in the bowl of an electric mixer. Add 3 ounces fresh yeast 1. In a small bowl, dissolve the yeast with the honey or sugar in
flour, sifted (see recipe note) the guar gum (if using), honey or sugar, water, eggs, and oil. 2/3 cup honey or sugar 1 cup warm water. Let stand until the yeast activates and bub-
3 tablespoons kosher salt or Knead for 2 minutes. 4½ cups warm water bles begin to form, about 5 minutes.
2 tablespoons regular salt 2. Let the dough rest for 45 minutes. Add the dry yeast and 5 pounds whole wheat flour 2. In the mixing bowl of an electric mixer, combine the flour with
3 tablespoons guar gum, if using sprouted knead for an additional 10 minutes. 3 eggs, beaten the yeast mixture, the remaining 3½ cups warm water, eggs,
spelt flour 3. Place dough in a greased plastic bag and let rise at room 1 cup oil oil, and salt. Knead for 2 minutes and let rise for 45 minutes.
¾ cup honey or sugar temperature for 45 minutes until double in bulk. 2 tablespoons kosher salt or 3. Grease baking pans or line them with baking paper. Knead the
5 cups warm water 4. Grease baking pans or line them with baking paper. Knead 1 tablespoon regular salt dough once again for 8 minutes.
5 eggs the dough once again to get the air bubbles out. The dough 4. Divide the dough into four parts and braid to make 4 large
1¼ cups oil will be very loose. challahs, or divide dough to make 16–20 rolls. Place on the
5¼ tablespoons dry yeast 5. Braid the dough into 8 small challahs or 16 rolls. Place in the prepared pans and let rise for 1 hour or until the challahs dou-
1 egg, beaten greased or lined pans. ble in size. (Challah will rise faster in a warm kitchen.)
3 tablespoons sesame or poppy seeds 6. Preheat the oven to 215˚ F. Brush the challahs or rolls with 5. Bake challahs at 350˚ F for 1 hour, or bake rolls for 45 minutes.
the beaten egg and sprinkle with the sesame or poppy
seeds. Let rise in the warm oven for 15 minutes.
7. Increase the temperature to 350˚ F and bake the challahs FLUFFY WHOLE WHEAT ROLLS yields 16 rolls
for 45 minutes or the rolls for 30 minutes. Sifting the flour right before kneading the dough and the addition of white flour along with
the whole wheat make these rolls light and fluffy.

2 ounces fresh yeast 1. In a small bowl, dissolve the yeast with the honey or sugar
½ cup sugar or honey in ½ cup warm water. Let stand until the yeast activates and
RECIPE NOTE Sprouted wheat flour is wheat that 4 cups warm water bubbles begin to form, about 5 minutes.
has been sprouted before it has been ground into a 2 pounds (7½ cups) whole wheat 2. In the mixing bowl of an electric mixer, combine the activated
flour. Sprouting increases the grain’s nutrients, such flour, sifted yeast with the remaining water, flours, salt, eggs, and oil, be-
as B vitamins, vitamins C, and fiber, and allows the 4 cups white flour ing careful not to pour the salt directly over the yeast. Knead
grain to become more easily digested to those sensi- 2 tablespoons salt for 2 minutes. Let the dough rise for 45 minutes.
tive to gluten. Sprouted flours can be purchased in 2 eggs (optional) 3. Line 2 cookie sheets with baking paper. Knead the dough
better health food stores.
1 cup oil once again for 8 minutes.
4. Divide the dough into 4 parts and then each part into 4 to
form 16 rolls. Place the rolls on the lined cookie sheets and let
rise until double in size. Bake at 350˚ F for 35 minutes.

56 HEALTHY EVER AFTER the eggs and add ½ cup oil. For egg-free challahs, omit hance the texture. bind the dough and en- crumbly. The guar gum will challah can be dry and low gluten content, kamut RECIPE NOTE Due to its bake for an additional 35–40 minutes. poppy seeds. Bake for 10 minutes. Reduce the oven temperature to 350˚ F and or 25 rolls. Place onto the greased baking pans and let rise until double in bulk. with a towel and let rise for 30 minutes (the d

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½ cup honey
our kitchen tables, smearing layers of butter on soft, freshly
flours. In this chapter, you’ll find a section of gluten-free
4 tablespoons dry yeast
made of. We all have distinct recollections of sitting around
amaranth, quinoa, buckwheat, potato, tapioca, and bean
when they use kamut or spelt instead.
challah are the materials that childhood memories are
ten. Other foods that are gluten-free are corn, millet, rice,
are allergic to modern varieties of wheat report better results
NThe aroma of garlic rolls, crusty breads, and, of course,
the most nutritious part of the wheat, the germ, has no glu-
digested, and has a sweeter flavor than wheat. Some people who
othing quite beats the smell of freshly baked bread.
For those avoiding gluten, it’s important to know that
to early Egyptian times. It contains less gluten, is more easily
Kamut is an ancient variety of non-GMO wheat, which dates back
KAMUT CHALLAH
yields 8 challahs or 25 rolls
What Memories Are Made Of
breads & muffins

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