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“CHALLAH” or HONEY and OAT BREAD (NO YEAST, NO KNEAD)
Genesis 19:3 : Bread
Recipe by: ROYNN IHRD
This bread has a lot going for it – The top of the loaf is golden brown and glistening with honey, and the interior is soft with a fine crumb. It has a slight sweetness without being overly sweet. Plus, it’s good for you, too!
This bread is delicious straight from the oven. Spread on some butter and top with sea salt, honey, or jam. It’s the perfect accompaniment to a bowl or soup or a salad, and it makes fantastic toast for breakfast.
This tender loaf of bread filled with oats and wheat flour, sweetened with honey, and baked until golden brown.
Above all else, thank the Most High for the bread you’re eating. A quality loaf of bread means nothing if you don’t thank the one who gave it to you!
Course Breakfast, Side, Snack, or Staple
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 slices
Calories 183 cal
Author ROYNN Israelite Culture Restoration Division
INGREDIENTS
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1 cup plus 2 tablespoons old-fashioned stone-ground oats
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1 1/3 cups white whole wheat flour
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1/4 cup plus 1 tablespoon honey divided
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3/4 cup low fat milk (Cow or Goat)
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1 cup all-purpose flour
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1/4 cup Virgin Olive oil
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2 1/4 teaspoons baking powder
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1/4 teaspoon baking soda
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1 1/4 teaspoons salt
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1 scant cup low fat plain yogurt not Greek yogurt
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1 large egg
INSTRUCTIONS
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Preheat oven to 375°F. Generously grease a 9x5 inch loaf pan. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
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In a large bowl, stir together white whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
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In a separate bowl, use a fork to beat 1 cup oats, yogurt, egg, oil, and 1/4 cup honey until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Pour the batter into the pan, spreading evenly to the edges.
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Bake the loaf in the center of the oven until golden brown on top and a toothpick inserted in the center comes out clean, 30 to 45 minutes (beginning checking at 30 minutes). Remove from the oven and place the pan on a wire rack. While the bread is still warm, gently brush the top of the loaf with 1 tablespoon of honey. Sprinkle with 1 tablespoon oats. Allow to cool slightly. With all praises to the Most High, Serve warm and enjoy this earthly mana.