rye challah

we've been carefully noting our "firsts" in our new home. 

first movie watched: star wars

first supper: frozen pizza

first freak-out: where the f*** are my boyfriend jeans?

this morning we went on our first run, down a gravel road where farm land on either side of us stretched as far as the eye could see. topped with some perfectly crisp weather and a sunny as can be sunrise, it felt surreal

today is eggboy's first day back to farm work and his commute time of approximately eight seconds has so far allowed him to stop in for a wrench, a smooch (!!!!), and another reason, I can't remember. I'm expecting him back soon because it's been like an entire hour since he ate last and that is very long for him to go. maybe i should start some quinoa.

i know we didn't live in our temporary home in town for too long, but it was still weird and nostalgic to clear everything out and have a bunch of lasts. last episode of game of thrones, last chance to order pizza delivery*, last photo taken at my photo stationa lot happened in that little home and i am forever grateful for it.

*have i mentioned that we now live so much in the middle of nowhere that no restaurants will deliver? i'm trying to deal with it by not thinking about it. but... ohmygod. i literally cannot.

one of the last things i baked in town was challah. a nice little loaf, all bursting with glee and caraway seeds. it's a rye challah and i used rye flour from the little organic market in town. i really love rye flour for its yummy and healthy qualities, and i mean the color! it's just begging for some home-cured pastrami, which by the way tops my list of things to do once i've finally unpacked.

rye challah

makes one loaf


2 1/4 tsp (or 1 packet) dry active yeast

3/4 c warm water

2 tb + 1 tsp sugar

2 c all-purpose flour, plus more for dusting

1 c rye flour

1 tsp kosher salt

2 tb caraway seeds

3 large eggs

1/3 c canola or vegetable oil

3 tb honey


Pour warm water into a bowl with 1 teaspoon of sugar and sprinkle the yeast on top. Let it sit and proof for 5 minutes, until it becomes foamy. (If it doesn’t foam, start again)

While the yeast mixture is proofing, combine the remaining 2 tablespoons of sugar, both flours, the salt, and the caraway seeds in a large bowl or bowl of a stand mixer fitted with a paddle attachment. In a separate medium bowl, whisk together 2 of the eggs, the oil, and 2 tablespoons of honey.

Make a well in the center of the dry ingredients and pour in the wet ingredients and the yeast mixture. Stir with a spoon or paddle attachment until just combined and then let the mixture sit for 20 minutes uncovered.

If kneading by hand, transfer to a floured work surface and knead. If using a stand mixer, switch to a dough hook and knead. Knead for 7-10 minutes, adding more flour as necessary, until you have a smooth dough.

Transfer to a large oiled bowl, cover with a damp towel, and let rise for 2-3 hours, or until doubled in size.

Preheat oven to 375.

Turn the dough onto a lightly floured surface, divide into 3 equal logs, and braid them, tucking the ends under. Place the loaf on a baking sheet that is lined with parchment paper. Cover with a damp towel and let rise for 30 more minutes.

In a small bowl, whisk together the remaining egg and tablespoon of honey. Brush it evenly over the loaf and bake for 25-35 minutes, until browned and cooked through. You can test if it’s done by thumping the bottom of the loaf and listening for a hollow sound. Let cool slightly and serve.