WATER = warm 2 C- may end up being more depending uponsourdough starter thickness.

DARK or whole RYE FLOUR 2 ½ C

WHOLE GRAIN wheat flour 2 C

SOURDOUGH STARTER 1C

Molasses ¼Cs YEAST 1Tablespoon dry yeast or 1 packet

Mix, thick sponge, let sit for 1.5 hours

Add WHITE BREAD FLOUR 2C with the salt below incorporated into it.

SALT 1 T

Knead for 8-10 minutes adjusting by adding in more whiteflour or water if needed, thicker denser dough than traditional breads but itshould hold shape, and start out very sticky and then the water will get absorbed. The whole grains take longerfor the water to absorb and rye is stickier than wheat. So, it should be messy at first.

After you get a good dough, then add seeds. We use caraway and sunflower seeds.

CARAWAY SEEDS 1T

SUNFLOWER SEEDS 1/2C, 1T for the top.

If you want a black bread then youcan add 2T of carmel color to the water. It doesn’t add any flavor, just plenty of blackness.

Divide in two, and shape like a football, seam side down.Egg wash and add your seeds to the top.

Let rest about 1/2 hour, then score down the middle and bake in a 400 degree oven for 25-30 minutes.

Happy Baking!

For more informationabout House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visithttps://houseofbreadfranchise.com/. Youcan order a recipe book https://houseofbread.com/recipe-book/. If you want to take your bakingto the next level visually, we have on line video full baking classes that canbe found here https://houseofbread.com/product-category/online-baking-class/

Chocolate Babka. Easy to make, use Challah dough, fill, cut twist, top, bake and deliciousness awaits.

Challah recipe:

(two medium sized loaves)

2 1/2 cups of warm water (approximately 100 degrees)

2 packages or one and 3/4 Tablespoons of active dry yeast

6 cups of unbleached flour (approximately 1 1/2 pounds)

1 1/2 cups of whole-wheat flour

1/2 cup of butter that is very soft but not melted

1/2 cup of sugar

1 1/2 Tablespoons of salt

2 large eggs at room temperature

Filling: COCOA-2 T

SALT-pinch

CHOCOLATE SYRUP-1/2 C

FLOUR=1/4 C

SUGAR=1/4 C

STREUSEL: COCOA 1T, PASTRY FLOUR ¾ C, SUGAR 3/4C, BUTTER 1/3C.

Other versions: Almond Filling
1 can (8 ounce size) almond paste
1/4 cup ground blanched almonds
4 tablespoons unsalted butter, softened
1 tablespoon sugar
1 egg
Cheese Babka Filling
1 1/2 cup dry cottage cheese or ricotta
1/3 cup sugar
1 1/2 tablespoon sour cream
1 1/2 tablespoon flour
1 egg
1 lemon, grated zest only
1/2 teaspoon vanilla extract
3 tablespoons currants, plumped in
2 tablespoons rum or cognac for 1/2 hour

Thanks for listening and here is a video for the shaping. https://youtube.com/shorts/SM2EPU3iGM0?si=7J1E98_ssSV3PArb

Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Here is a Utube video link https://youtube.com/shorts/SM2EPU3iGM0?si=x07AJ5FRzXSrvnzm