Healthy, Hearty Breadmaker Pumpkin Challah Recipe!

 
It’s cold outside . . . what better way to make your home look, smell and feel inviting than with a loaf of freshly baked challah on the table, especially with hearty autumn flavors.  I was first forwarded a recipe for pumpkin challah by my dear Russian Jewish friend who is as excited about cooking as I am about baking.  Then, as I was reviewing the Passover Bingo email from a while back, I came across another recipe from My Jewish Learning.    

There   I learned that pumpkin challah--a.k.a. pan de calabaza—is enjoyed by Sephardic Jews, who imbue the bread with deep meaning.  The pumpkin represents the hope that G-d will protect the Jewish people just as the pumpkin's thick shell protects the flesh inside.

Apparently, this bread is popular with Sephardic Jews at Rosh HaShana, when eating auspicious, symbolic foods is especially important.  Personally, I think it is equally delicious served on any cold autumn or winter Shabbat when the added heartiness and kick of spice can be fully appreciated. Needless to say, the leftovers make a spectacular base for French toast or grilled cheese.  (Tomato or carrot soup, anyone?) I modified the recipes I found to add a little more fiber, and here’s the result:

Healthy, Hearty Breadmaker Pumpkin Challah

2/3 cup warm water
1/4 cup oil (I used olive; coconut is also good).

1 egg (you’ll need an additional egg for the glaze)

1/2 cup pureed pumpkin 

1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 cups white/bread flour

1 cup wheat flour

¼ cup flax seed

¼ cup psyllium husk

¼ cup hemp seeds
1/3 cups sugar
1 1/2 teaspoon salt

1 package ( 2 ½ teaspoons) yeast

Add ingredients in order listed.  Put breadmaker on dough cycle and watch it form a delicious round dough.  When cycle is complete, separate the dough into 6 even sections. 

You will make 2 loaves of 3-strand braided challah.  Beat an egg and brush over each loaf for a shiny glaze.

Let rise in a warm place (I put my oven on Warm for 2 minutes, then turn off) for 45 minutes.   Without taking the dough out of the oven, set it to 350 degrees and bake for 30 minutes.  Remove from oven and enjoy the deliciousness!