Challah with date honey, apples and cinnamon
Challah with date honey, apples and cinnamon
Description
Challah with date honey, apples and cinnamon is the best dish to have on your Sabbath dinner table – or on any other day.
Scale
Ingredients
- 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
Instructions
- 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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