Zomick’s Challah Recipe – Whole-wheat Challah

This Zomick’s recipe shows you how to prepare your light and worm whole-wheat-challah, a delicious dessert for you and your family. If you are in a shortage of whole wheat, use white flour or even a mixture of different flours. Preparing this Zomick’s Challah recipe could take all day to make it right, but it is easy and fun, and surely worth it.

If you prefer to be served instead of working around the kitchen then Four Square suggests visiting Zomick’s Bakery in Inwood, New York, and enjoying the delicious meals prepared in original Zomick’s recipe and served directly from Zomick’s bakery.

• 480 g whole-wheat flour
• 1 teaspoon salt
• 1 package baking powder
• 2 tablespoons of gluten (optional)
• 12 cl honey
• 12 cl olive oil
• 25 cl warm water
• 2 eggs
• 35 g raisins (optional)
Original recipe: 2 loaves


  1. In a large bowl, combine the flour, salt, yeast and gluten. In another bowl, combine the honey, olive oil, water, eggs and raisins. Pour the liquid into the flour mixture and mix until the dough is formed.
  2. Turn the dough onto a floured surface and knead until smooth and elastic, about 10 minutes. Form a ball. Place the dough into an oiled bowl, and turn the dough over several times to coat it with oil. Cover with a clean cloth and let rise in a warm place, until doubled in volume, about 1 hour.


  1. Knead out bubbles from the dough, and then divide it into 2 equal pieces. Put one piece aside and cover it with clean cloth, while you braid the first piece.
  2. Work on a floured surface and roll the dough into ropes about 30 cm long. Ropes must be thicker in the center and thinner at the ends. Press 3 to paste tubes and braid. Pinch 3 ropes together at the top and braid them.
  3. Start with the strand to the right, and move it to the left over the middle strand (the strand becomes the new middle strand). Take the left strand and move it over the new middle strand.  Continue braiding, alternating sides each time, until the bread is braided, then pinch the ends together pinch and fold the end for a neat finish.
  4. Repeat the same procedure with the remaining dough, then, put the challahs on a baking sheet covered with parchment paper. Let rise until doubled in volume, about 30 minutes. Preheat oven to 180 ° C. Bake for about 30 minutes, or until golden brown. Best served hot.

Preparation 30minutes; Cook: 30minutes; Ready in: 2hour
If you have a bread machine, make sure you try this recipe. Zomick’s bakery assures you it will turn out great. You can also experiment a bit and substitute agave for the honey and leave out the wheat gluten and raisins. Doing so, the loaves’ bottoms will become a little darker at the end of preparation. In order to prevent them from getting a bit crispy, Zomick’s personnel suggests you reduce the baking time a bit. Enjoy your delicious Zomick’s Whole-Wheath Challah.

Frequently Asked Questions:

1. First of all, are we eating kosher because it’s hygienic?

According to Zomick’s Challah Recipe, this statement is often cited to justify the rites when people find them archaic, but it does not quite expresses the spirit of Judaism. The Bible suggests that kosher is a dietary discipline of an entire people. The Jewish expresses his love for God by leading a kosher diet.

2. Is Kosher equivalent to Halal?

Absolutely not! Although Islam requires a ritual slaughter of the animal, Judaism requires a different kinds of materials and procedures. While a Muslim can consume kosher meat, a Jew is not allowed to consume halal meat.


Zomick’s Challah Recipe – Small Challahs with olive oil

I love making these small challahs. This recipe is faster than any other traditional bread, you will find it very handy for large gatherings! This Zomick’s recipe is for small, rich olive oil Challah bread. Serve this one for your loved ones and they’ll tell you it has been the best Challah bread they’ve tasted.

  •  1 cube of yeast
  • 50 cl of warm water
  • 55 g sugar
  • 2 eggs
  • 1 tablespoon salt
  • 15 cl olive oil
  • 800 g flour
  • 1 egg
  • A little water


  1. Dissolve the yeast and half the sugar in water. Allow proofing for 15 minutes. Beat eggs with the remaining sugar, salt and olive oil.
  2. Pour the water and yeast into the bread machine, then the flour, and finally, the egg mixture. Knead for 15 minutes. Add flour, if necessary.
  3. Pour the flour and water on the work surface (if you do not use a machine) and mix. Then add the egg mixture. Knead until the dough is smooth and elastic. Add flour, if necessary.
  4. Make a ball with the dough. Place the dough into an oiled bowl. Cover with paper in the refrigerator overnight. The next day, let the dough out and knead for about 2 minutes.
  5. Split the dough into 20 balls of equal weight. Roll the ropes one by one. When finished rolling the ropes, tie each roll in the middle, then pinch the ends to seal.
  6. Preheat oven to 160 ° C. Brush challahs with a mixture of egg and water. Allow rise about 1 hour 30 minutes. Before baking, put the egg. Bake for about 20 minutes, or until golden brown.

Preparation: 1hour; Cook: 20minutes; Ready in13hours20minutes

Cook’s remarks:
Once the challahs are golden brown, remove them from the oven as they dry up very quickly!

Many people chose this Zomick’s recipe because it looks very yummy and easy to make. Serve it to anyone and they will find it delicious. The olive oil challah comes with a light texture and is full of flavor. Zomick’s bakery promises if you make it once, you’ll definitely make it again because your whole family will love it.

Zomick’s Challah Recipe claims that eating in a kosher restaurant means abiding by the rules of Judaism that correspond to Teouda rules. Actually, Teouda transforms the table into a place of spiritual elevation. But, the food forbidden by Torah is called Taref. Furthermore, their consumption, preparation, and marketing are strictly forbidden. This does not allege that this food is bad, dirty, or unhealthy, but that it belongs to food prohibited by Torah. The five certificates Beth Din, Chabad Lubavitch (Glatt), Rav Rottenberg Cha’are Shalom Ve Tzedek Lamehadrin (Rav Katz) allow people to consume kosher food in restaurants without fear. These certificates ensure that the food and utensils underwent frequent controls. To find other kosher restaurants in Inwood New York, visit Crunchbase and learn more about Zomick’s Bakery and similar organizations.