Challah from wallpaper flour

Category: Sourdough bread

Kitchen: Jewish

Ingredients
Sourdough dough:
wheat flour	160g
mother's leaven	30g
warm water	100g
Dough:
all dough
wallpaper bread flour	500g
salt	12g
honey	20g
vegetable oil	55g
warm water	385g

Cooking method

Used whole wheat flour Garnets.
I baked one challah of 1/2 ingredients per 600 g in a mold measuring 23.5 x 13.5 cm. It was better to take a narrower and slightly higher mold, but that is.
My leaven tripled in 4 hours
Since I did not have time for a long proofing of the dough, I put 2 g of pressed yeast. I activated the yeast in warm water, mixing it with a little flour and a pinch of sugar.
I kneaded the dough in a food processor. Instead of vegetable oil, I put margarine, and, moreover, reduced its amount to 20g (by 1/2 of the main recipe), having melted it beforehand.
Please note that Meggie Glaser uses only vegetable oil in her recipes.
The dough is very soft and tender, slightly sticky.
Fermentation 1 hour 30 min.
Divide the dough into three equal parts. Gave a rest for 15 minutes, then rolled out the bundles and formed a braid. I put it in a mold greased with butter.
Proofing 1 hour 45 minutes During this time, the workpiece has risen to the edges of the mold.
If you do not add yeast, then fermentation will increase up to 2 hours, and proofing may take much more, until the workpiece is tripled.
In my oven, it is best to bake it at 200 degrees and make sure that the top does not burn
She baked, starting with a cold oven.
While the bread is baking, prepare the icing: mix 1 tsp. starch with 80g of water. Boil. Grease the finished challah with this jelly. When absorbed, lubricate again. This will make a lovely crust.
Light, fluffy, crispy. When baked, a thick wheat aroma simply spread throughout the apartment. I must say that pure white bread does not smell like that.
On the first day, it is delicious with jam, honey.
On the second day it is just as soft and tasty, on the third day there was nothing.
A great recipe for making toasted bread.
The recipe for this challah is very similar to the "cold-proofed gray wheat bread"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=176344.0
I think that this method can also be applied here.
And for those who do not have sourdough, it is enough to replace the sourdough with the yeast dough
When it is cooked with yeast, it takes only 1/8 teaspoon of yeast for two challah and the dough is fermented for a very long time.

The dish is designed for

For 2 loaves of 600g each

Note

Recipe from Luda's magazine 🔗
The author of the recipe is Maggie Gleser, she put it in the book "Blessed Bread". This recipe is not traditional and the author classifies it as experimental.
But I liked the composition so much that I decided to try it out and was pleasantly surprised that such airy and delicious bread could be baked from wallpaper flour. And if it is best to bake a traditional challah, then it is good to have such a recipe for an easy-to-use, healthy and at the same time very tender and soft bread in the recipe bank.
Bake and have fun!