I have first fresh herbs at my garden, so I was thinking, why not a savoury braid with a hint of summer. Wholegrain challah with sundraied tomatoes, fresh herbs and goat cheese.
Divide the dough in three equal parts, roll them out lenghtwise. Than add some filling in the middle, close up and braid.
- 250 g wheat flour T400
- 250 g wholegrain flour
- 1 – 2 tsp salt
- 30 g fresh yeast
- 80 g softened butter
- 1,8 – 2,2 dl warm milk*
- 1 egg + 3 egg yolks
- egg yolk + 2 Tbsp of milk for brushing
- 60 g crumbeled feta or goat cheese
- 50 g chopped sundried tomatoes
- dried or fresh herbs (rosemary, oregano, basil)
- small finely chopped garlic clove
* The quantity of milk depends largley on the quality of the flour. Add gradually!
- Mix fresh yeast, 50 ml warm milk and one tablespoon of honey. Let double in volume.
- In a big bowl combine the two flours and salt.
- In a seperate bowl mix softened butter using a hand mixer. Gradually add eggs.
- Add yeast and egg mixture to the flours. Add milk gradually, not all at once. Mix with wooden spatula. When the ingredients start to combine, start kneading. Flour the working surface. It takes something like 8 – 10 mins for gluten to activate, so you’ll be probably kneading for about 10 mins. The dough should be firm and silky.
- Let rise. When doubled in volume, divide in three equal parts and knead once more. Make three rolls and roll them out lenghtwise. Than add some filling in the middle, close up and braid. Let rise once again.
- Before baking, brush with mixture of egg yolk and two tablespoons of milk.
- Preheat oven at 200°c and place in a baking tray filled with water to create steam. Bake for 10 mins, than lover the temperature to 180°c and bake for another 15 – 20 mins.