r/JewishCooking

WHOLE WHEAT PUMPKIN CHALLAH
60% whole wheat • 40% bread flour
Ingredients
• 600 g whole wheat flour
• 400 g bread flour total (reserve 30 g for tangzhong)
• 200 g pumpkin bread mix
• 300 g pumpkin purée
• 200 g water, added gradually
• 100 g eggs (about 2 large eggs)
• 80 g avocado oil
• 60 g sugar
• 14 g active dry yeast
• 18 g salt
• Seeds and spices, to taste
Tangzhong: Use 30 g of the bread flour and some of the measured water. Cook, stirring, until thickened; cool before adding to the dough. The 30 g is included in the 400 g total bread flour.
Instructions

1. Make the tangzhong with 30 g bread flour and some of the recipe water. Cook until thickened, then cool.
2. Bloom the active dry yeast in warm water with a little of the measured sugar.
3. Combine the flours, pumpkin bread mix, pumpkin purée, eggs, oil, remaining sugar, salt, cooled tangzhong, and yeast mixture. Hold back some water initially and add gradually only as needed.
4. Knead until the dough is cohesive, smooth, and elastic. Whole wheat dough may feel tackier than white-flour dough.
5. Cover and let rise until noticeably puffy.
6. Divide and shape into challahs. Place on a lined baking sheet and let rise again until puffy.
7. Bake at 350–375°F (175–190°C) until deeply golden and cooked through. Baking time depends on loaf size.
   Notes
   • Check the pumpkin bread mix label: it may already contain sugar, salt, spices, and/or leavening. Adjust the recipe accordingly.
   • Pumpkin purée adds substantial moisture. Do not automatically add all 200 g water; hold some back and add only if the dough needs it

Notes on recipe: I’d add more sugar next time. It’s really good 🎃

Several months ago, I gave my first try at Kubaneh, a Yemenite Jewish bread :
[https://www.reddit.com/r/Breadit/s/mbwNIwKa5n\](https://www.reddit.com/r/Breadit/s/mbwNIwKa5n).

It was really good, but I used too much dough for my mold size, so the bread was a bit dense. Today I tried again, using the same recipe but scaled down a bit. I used 400 gr of flour instead of 500 gr (keeping the original ratios ofc), and decided to add some ghee that was sitting in my fridge (about 30-40 gr). I also divided the dough into 8 portions instead of 6. Otherwise, same process as my first try, but I used a 12% protein flour this time.

The result is a beautiful loaf, obviously quite buttery but not too much. The crust is crunchy, the crumb very soft … pure bliss !

If you’re seeking to try an original bread, give it a try, it’s easy and delicious !

I've read through numerous posts but unfortunately my challah still breaks apart/separates a lot no matter what I try! Any tips? This is what I did this time:

Mix of bread and AP flour
First rise: ~1.5 hours, maybe a little more
2nd rise was after braiding: 45 min

This is my 3rd time making this, so I'm still learning how to braid. The first time I definitely made it too tight but I tried not to this time.

I’m trying to make this baguette-style challah but I can barely find any recipes for it 😭 Found this one and translated it and halved it for my bread machine.

This is what I used:
300 ml water
2 tbsp oil / 27 g
2 tbsp sugar / 25 g
1½ tsp salt / 9 g
500 g white flour
1½ tsp dry yeast / 4.5 g

Added in that order and let the dough cycle finish. Then you’re meant to divide into 3plait it and leave it covered for 30 to 45 mins,
egg wash and bake at 200°C fan for 20–25 mins.

But the dough is soooo sticky I’m confused what to do with it. I can make the strands but whenever I try to plait them they just kind of mush together and flatten, so you can barely see the plait anymore.
Am I meant to add more flour?? Knead it more? I don’t want to keep adding flour and end up with dense challah but it’s literally not holding its shape. Any help would be appreciated!

It's her first time making it, and I had it only once before. But there is that strong flavor missing that I remember and loved.

She added a little bit of sugar and I ate it a little warm.