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In The K tchen Whole Wheat Challah By Naomi Nachman B

Last year, I got this amazing whole-wheat challah recipe from Chumi Borenstein (a.k.a @ theicedlife on Instagram). She is a specialist of freezer-friendly food. I always appreciate it when a recipe can be prepared in advance and then frozen.

Ingredients

b 3 pounds Shibolim Extra Fine Whole

Wheat Flour b ½ cup honey b½ cup sugar (you can sub for honey if you want to be super-healthy!) b1½ tablespoons Gefen Himalayan Pink

Salt (or kosher salt) b2 TBS instant yeast b4 eggs b20 fluid ounces warm water b½ cup oil

Preparation

1. Put all the dough ingredients in a bowl. Knead well. You may need to add up to one cup of additional flour to get a smooth, non-sticky dough. Cover and rise for three to five hours (in a warm area, or overnight in the fridge). 2. Shape and cover to rise for another 30-60 minutes. 3. Preheat oven to 375°F. 4. In a cup, beat the egg and water. Brush over the challah and sprinkle with your choice of toppings. (I use everything spice from Trader Joe’s.) Bake for 40 minutes. 5. Cool on a wire rack.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.