Challah with date honey, apples and cinnamon
Challah with date honey, apples and cinnamon is the best dish to have on your Sabbath dinner table – or on any other day.
- ⅓ cup of dark, organic raisins
- 500 grams organic whole wheat flour
- ½ tablespoon of dry yeast
- ½ tablespoon of sea salt
- ¼ cup of date honey (or substitute with ¼ cup molasses/maple syrup)
- 2 apples cut into small cubes
- 2 tablespoons unfiltered (cloudy) apple juice
- 1 teaspoon of cinnamon
- 4 tablespoons olive oil
- Soak the raisins in two glasses of warm water in a covered glass bowl for 24 hours. During this time, the raisins will produce a natural yeast which will lend a deeper flavor, color and aroma to the challah dough.
- In a large bowl, mix together the flour and yeast. Add the apples, date honey, apple juice and cinnamon, and mix well.
- Add the water in which the raisins have been soaking, start kneading and add a little more lukewarm water if necessary. Cover with a towel and leave to rise for half an hour.
- Add the oil and salt and knead for three minutes, wrap in a towel and leave for an hour and a half.
- Find a comfortable surface to work on, dust with flour and gently roll the dough, dividing into six equal strands. Braid the strands together, and place on a baking tray.
- Bake for an hour and a half in a very hot oven. Reduce the heat to 190 °C, or 370 °F and bake for about another 30 minutes, or until the challahs are a deep golden brown.
- Remove from the oven and allow to cool on a wire rack.
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