Jeff Hertzberg and Whole Grain Challah with Cranberries and Orange Zest

by Michelle on December 2, 2009


Jeff Hertzberg is a physician, consultant, University professor, and co-author with Chef Zoe Francois of the best selling book “Artisan Bread in Five Minutes a Day”. And Jeff’s interest in preventative medicine coupled with his baking interest and again combined with the expertise of Chef Zoe Francois, they again authored another blockbuster book newly published in October, 2009 “Healthy Breads in Five Minutes a Day”.

In addition to teaching the quick bread-baking technique, Jeff lectures on Health Computer Science and Using Social Media to Promote Books and Other Products. And he can be found frequently answering questions, solving baking problems and brainstorming with fans and visitors on the website Artisan Bread in Five.

Jeff began his adventures with bread when growing up in New York City’s ethnic neighborhoods of the 60′s and 70′s. He then expanded his palette with extensive travel in France, Italy, Germany, Spain, Britain, and Morocco. Dr. Jeff Hertzberg lives in Minneapolis, Minnesota with his wife and two daughters.



And now for the much anticipated December Bonus Recipe from Jeff……..


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Whole Grain Challah with Cranberries and Orange Zest

Makes enough dough for at least four 1-pound loaves. The recipe is easily doubled or halved.

5 cups whole wheat flour
3 cups unbleached all-purpose flour
1/4 cup wheat germ
1 1/2 tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt
1/4 cup vital wheat gluten
3/4 cup dried sweetened cranberries (“craisins”)
Zest from 1 orange, scraped with a microzester
3 cup lukewarm water
1/4 cup neutral-flavored oil, melted unsalted butter, or melted zero trans fat, zero hydrogenated oil margarine
1/2 cup honey
3 large eggs

Egg wash (1 egg beaten with 1 tablespoon of water) for brushing on the loaf

Optional Topping: 1/2 tsp of orange zest and granulated sugar, mixed and sprinkled on top.

1. Mixing and storing the dough: Whisk together the flours, wheat germ, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

2. Add the cranberries, orange zest, liquid ingredients and eggs and mix without kneading, using a spoon, 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You may need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.

3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

4. Dough can be used immediately after initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days (or store up to two weeks in the freezer). Freeze in 1-pound portions. When using frozen dough, thaw in refrigerator for 24 hours before use, then allow usual resting time.

5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

6. Gently roll and stretch the dough, dusting with flour so your hands don’t stick to it, until you have a long rope about 3/4-inch thick. You may need to let the dough relax for 5 minutes so it won’t resist your efforts. Using a dough scraper or knife, make angled cuts to divide the rope into three equal-length strands with tapering ends.

7. Braiding the challah: Starting from the middle of the loaf, pull the left strand over the center strand and lay it down; always pull outer strands into the middle, never moving what becomes the center strand.

8. Now pull the right strand over to the middle. Continue, alternating outer strands but always pulling into the center. When you get to the end, pinch the strands together.

9. Flip the challah over so the loose strands fan away from you. Start braiding again by pulling an outside strand to the middle, but this time start with the right strand. Braid to the end again, and pinch the strands together.

10. If the braid is oddly shaped, fix it by nudging and stretching. Place the braid on a cookie sheet prepared with shortening, parchment, or a silicone mat, and allow to rest for 90 minutes (or 45 minutes if you’re using fresh, unrefrigerated dough).

11. Thirty minutes before baking time, preheat the oven to 350°F; if you’re not using a stone in the oven, a 5-minute preheat is adequate.

12. Just before baking, use a pastry brush to paint the top crust with egg wash.

13. Place the cookie sheet near the center of the oven and bake for about 30 minutes, until browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.

14. Allow to cool on a rack before slicing and eating.

© Jeff Hertzberg and Zoë François, used with permission of the Authors

And more fun stuff…………..

In October I began organizing a new baking group, HBinFive and we will be baking our way through the book, “Healthy Breads in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois. Baking your way through a book is a lot of work, but together as a group, it will be fun.

If you are interested in joining HBinFive please send an email to ms dot bigblackdog at gmail dot com and I will get back to you as soon as possible.

A Book and A Bag Giveaway

And don’t forget to enter my A Bag and a Book Giveaway. The Bamboo Bread Bag is impeccably designed by Ann Arnold. And the book, “The Adventurous Chef: Alexis Soyer” was authored and illustrated by Ann Arnold.

And Ann has a special offer for all HBinFive Members!

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Comments

  • Megan December 2, 2009 at 1:07 am

    Oh how I wish I had wheat germ, I would start it right now. Looks and sounds delicious! Cant wait to get starte

  • RJ Flamingo December 2, 2009 at 1:37 am

    Ditto! Just put wheat germ on my shopping list. This sounds delicious and I can’t wait to play!

  • Bread Over Heels December 2, 2009 at 2:28 am

    I’m so excited to get started! This is a perfect loaf for the Holidays!

  • SavoringTime in the Kitchen December 2, 2009 at 2:30 am

    I can’t wait to try this recipe! I love cranberries and how perfect for the season.

  • Danielle December 2, 2009 at 5:40 am

    I’ve never made a challah before…this should be fun! I know what I’m doing this weekend!

  • kellypea December 2, 2009 at 7:55 am

    I’m all over this recipe. What lovely flavors (and yes, I have wheat germ). Plus, we’ve been up to our arms in ABin5 recipes the past couple of weeks! My husband has even gotten the bug and he’s never been remotely interested in making bread. Cheers to Jeff & Zoe for their books.

  • Debinhawaii December 2, 2009 at 10:00 am

    Such a gorgeous bread. I just bought the book in hopes to stick my toes in the water lightly being scared of yeast and all ;-) but I look forward to seeing you guys cook your way through it.

  • The Quintessential Magpie December 2, 2009 at 10:41 am

    I always love to visit you and read your recipes. This one sounds SO good. I love cranberries, and I think those and the orange zest would be the perfect kick.

    XO,

    Sheila :-)

  • girlichef December 2, 2009 at 11:46 am

    Yay!!! It’s so gorgeous, I cannot wait to give it a try :)

  • YankeeQuilter December 2, 2009 at 2:45 pm

    This sounds wonderful…maybe a good replacement for the really heavy holiday bread my husband was addicted to last season!

  • Tara December 2, 2009 at 8:48 pm

    Ooh, I’m excited for this one too!

  • Kayte December 3, 2009 at 1:41 pm

    This looks absolutely delicious and beautiful. I need to start baking with more grains…this looks like a wonderful place to start! You have such a way with styling! I always want to make everything on this blog!

  • Kim December 4, 2009 at 5:09 pm

    Sounds like a great recipe, all I need is an orange or two! I’m wondering what everyone will be making with theirs.

  • Ezzie December 5, 2009 at 3:31 pm

    Been making challah for 20 years now, and I still can’t wait to make this one. I’ve tried the challah recipe in ABin5 and love it. We’re doing a potluck at work and this will be my contribution. Great timing!

  • Poppy Seed Roll August 28, 2010 at 10:37 pm

    [...] a Poppy Seed Roll I decided to make another half recipe of the HBinFive December Bonus Recipe, Whole Grain Challah with Cranberries and Orange Zest. But this time I adjusted the dough and used 2 c. AP Flour, 1 c. Whole Wheat Pastry Flour, 1 c. [...]

  • [...] can find the recipe for the Whole Grain Challah with Cranberries and Orange Zest by clicking on the link. However, I did make some changes to this recipe. First of all I made a [...]

  • Whole Wheat and Flaxseed Bread — Andrea Meyers September 21, 2011 at 8:12 pm

    [...] Big Black Dog – Whole Grain Challah with Cranberries and Orange Zest [...]

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