Saturday, October 16, 2010

Buttermilk Challah Stuffed with Dates and Cashews/Maslankowa Chalka z daktylami i nerkowcami



This my own non- kosher Challah recipe-sourdough, whole-wheat and eggless.  I substituted buttermilk for eggs.  The dough was perfect - easy to knead and braid.  I prepared it for :
World Bread Day 2010 (submission date October 16).
This my second World Bread Day and . Last year I celebrated it with Naan-pizza.  
Oto moja wlasna nietradycyjna wersja chalki na przypadajacy dzisiaj Dzien Chleba.

Soaker:/Namaczanka:
150g oats/platkow owsianych
150g buttermilk (cold)/zimnej maslanki
Mix the ingredients and put into refrigerator for 12-24 h./Wymieszalam skladniki i w szczelnym opakowaniu wlozylam do lodowki na dobe.

Final dough:/Ciasto:
400 g mature whole wheat sourdough starter (hydration 100%)/zakwasu pszennego razowego
777 g buttermilk (cold)/zimnej maslanki
300 g soaker/namaczanki
1000 g whole-wheat flour/maki pszennej razowej
20 g salt/soli

Mix sourdough, soaker and buttermilk. Add whole-wheat flour and knead the dough. Set aside for 45 minutes. Add salt and work it through the dough . Let rest for 30 minutes. Knead the dough 3 times in 30 minutes intervals.
Cover with linen cloth and let ferment for 3 h. 
Divide the dough into 6 pieces and roll each piece into a strand. Cut them lengthwise and stuff wit dried dates and cashews. Roll them once more.
Braid the challah. (I made 2 floors challah. It means that I braided two challah and put smaller one on larger one.) Cover with cloth and let rise for 3 hours and 35 minutes (including time for preheating oven to 500F).
Baking :
500F-15 minutes
450F-20 minutes
400-10 minutes (covered with foil)/
Wymieszalam zaczyn, namaczanke i maslanke. Dodypalam make i zagniotlam ciasto.Po 30 minutach odalam sol i znowu zagniotlam ciasto. Powtorzylam zagniatanie jeszcze 3 razy w odstepach polgodzinnych. Zostawilam ciasto na 3 godziny fermentacji. Po tym czasie podzielilam ciasto na 6 czesci i uformowalam waleczki. Kazdy waleczek nakroilam, a w miejsce przeciecia wlozylam daktyle albo nerkowce. Zaplotlam dwie chalki i polozylam jedna na druga-ulozona na lopacie przykrytej papierem do pieczenia. Zostawilam pod przykryciem do wyrosniecia na 3 godziny i 35 minut (czas rozgrzania piekarnika do 250 st C). 
Pieklam 15 minut w 250 st.C, 20 min. w 225 st. C i 10 minut w 200 st C. (przykrylam chalke folia na ten czas).



4 comments:

  1. What a great bread! Very healthy!
    Have a nice day!

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  2. Your challah looks gorgeous. Thank you for your participation in World Bread Day.

    ReplyDelete