Rosemary & Rye Olive Challah
How much challah is too much challah? Easy answer… there’s no such thing as too much challah!
You're looking at me like I'm crazy, but it's true. I love challah. Not only do I love it, but I also love to make it. This version’s one of my best ones!
This Rosemary & Rye Olive Challah recipe is special enough for company, but easy enough to make any day of the week. The perfect blend of sweet and savory that everyone needs.
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Rosemary and Rye Olive Challah
Author: Micah Siva
Makes: 2 medium challahs
1 packet active dry yeast
1 tsp sugar
1 ½ cup lukewarm water, divided
3 large eggs
2 egg yolks
2 tbsp maple syrup
⅓ cup olive oil (or preferred oil)
2 tsp sea salt
1 tbsp rosemary
½ tsp thyme
3 cups rye flour
3-4 cups all purpose flour flour, plus more for dusting
1 ½ cup olives chopped
2 tbsp water
Sesame seeds, optional
Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. if the yeast does not bloom, you may need to get fresher yeast
Add remaining water, egg, egg yolks, honey, oil and salt, mixing on low to combine. Replace the paddle for the dough hook.
Add flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour. If you do not have a stand mixer, use a wooden spoon to mix until the dough is too thick, and knead in the bowl until smooth, about 10-15 minutes.
Preheat the oven to 350F. Line a baking tray with parchment paper.
Punch down dough to remove any air bubbles, and transfer to a floured surface.
Cut into 6 even pieces. Braid 3 strands at a time. Or, make 4 smaller loaves!
Make the egg wash: whisk together egg and water. Brush with egg wash, and top with sesame seeds (optional)
Bake for 30-40 minutes, turning the tray halfway through and brushing with additional egg wash.
Let cool and serve with honey.