Challah de Tritordeum
Recipe by Enis_Kitchen__
A symbol of tradition, sharing, and celebration.
Challah is a beautifully braided bread with a golden crust and soft, slightly sweet crumb. Traditionally enjoyed on Shabbat and Jewish holidays, it’s made with simple ingredients like flour, eggs, oil, and a touch of sugar — but its rich flavor and pillowy texture make it unforgettable.
Whether served plain or topped with seeds, Challah is perfect for breaking bread with loved ones.
PREP.
3 hours
BAKE
40 min
TOTAL
3 hr. 40 min
Ingredients
Tritordeum flour: 900 gr
Sugar: 75 gr
Water: 100 ml
Olive oil: 100 ml
Eggs XL: 3 units
Salt: 1/2 table spoon
For decoration (optional):
1 beaten egg (for brushing)
Sesame seeds
Raisins
Poppy seeds
Nutrition
Energy (KJ, Kcal): 1200, 286
Carbohydrates (%): 45,51
Sugar (%): 6,44
Fats (%): 8,20
Trans fat (%): 0,01
Proteins (%): 8,44
Fibers (%): 4,03
Sodium (mg/kg): 224,8
Instructions
Activate the yeast
In a small bowl, mix the dry yeast with warm water and ½ tablespoon of sugar.
Add 2–3 tablespoons of flour and stir well.
Let it sit for about 10 minutes, until it starts to bubble.
💡 Tip: You can add the yeast mixture gradually when mixing the dough to better control the hydration.
Make the dough
In a large bowl, sift the flour.
Add the beaten eggs, olive oil, sugar, and salt.
Pour in the activated yeast mixture.
Mix until all ingredients are well incorporated.
Kneading
Knead the dough for 18–20 minutes, until it’s smooth and elastic.
💡 Windowpane test: Stretch a small piece of dough between your fingers — it should be translucent and not tear easily.
💡 If you plan to do a cold ferment overnight (8–16 hours), it’s okay if the dough isn’t fully developed at this stage. The gluten will continue to build during the rest.
First rise (cold or room temp)
Overnight option: Cover and refrigerate the dough for 8 to 16 hours.
Same-day baking: Let the dough rest at room temperature for 1 hour, or until doubled in size.
Shaping & Braiding
Gently press down the dough to release air.
Let it rest 10 minutes before shaping.
Divide into pieces weighing 80–140 g, depending on the size you want.
Roll into ropes and braid the challah in your preferred style.
💡 Need ideas? Look up braiding tutorials (3, 4, 5, even 12 strands!) on social media.
Second rise
Place the braided challahs on a parchment-lined baking tray.
Let them proof at room temperature for 45–50 minutes.
Before baking, brush with beaten egg.
Optional: Top with sesame seeds, poppy seeds, or raisins.
Baking
🔥 Preheat the oven to 200°C (390°F).
Bake for 10 minutes at 200°C, then lower to 180°C (350°F) and bake for 30 more minutes.
The challah should be golden and crisp outside, soft and fluffy inside.
Cool on a wire rack before slicing.
Tips for Bakers
✅ Softer texture? Mix Tritordeum flour with 10% strong flour (bread flour)
✅ More flavor? Add orange zest or a pinch of cinnamon
✅ Less sweet? Reduce the sugar for a more neutral taste
✅ Storage: Wrap in a cotton cloth or store in a fabric bag to keep it fresh
🥖✨ That’s it! Enjoy your homemade Tritordeum Challah — soft, slightly sweet, and naturally golden.
💛 Tried it? Tag us @Tritordeum in your photos — we’d love to see your creations! 📸✨
📎 Full recipe on Eni’s Kitchen blog: Eni’s Kitchen: Challah bread o pan judío/ pan casero
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