Sacred Challah and Shabbat Wine-Phase 2

Per Dr. Cousens, ” For a bread to be considered a traditional challah, it must contain grain. We have added 3 grains of buckwheat to meet that criteria.”


2 C. almond flour
1 1/2 C. coconut water or raisin soak water
3/4 C. golden flax seeds, ground
1/2 C. raisins, soaked
2 tsp. cinnamon
1 1/2 tsp. Celtic salt
1 tsp. nutmeg or pumpkin spice
3 grains buckwheat, soaked ( soak 6 hours in room temperature water or cooler)
1/2 C. flax seed, ground for cutting board
1 apple, shredded
1/2 C. almonds or pecans, soaked and finely chopped
1/3 C. raisins, soaked (use cold water and soak for 30 minutes)


Process raisins in a food processor with the “S” blade, transfer to a large mixing bowl and mix in cinnamon, salt and nutmeg.  Slowly add the flax meal, almond flour, buckwheat grains and water. Add additional flax meal if consistency is not doughy. Form into two loaves and dehydrate at 145 degrees for 2-3 hours and then 115 degrees for 2 hours or until desired moisture is obtained. You can also separate dough into three equally sized balls, roll into three strands, pinching them together at the top to hold. Braid the three strands until the end and then stick the ends under the bread and pinch together. Place on a dehydrator sheet and dehydrate for 2-3 hours at 145 degrees until the bread is a little crispy on the outside.  (If you are using a conventional oven please set it to it’s lowest setting. Place bread on baking sheet lined with parchment paper, place baking sheet in oven, keep the oven door slightly open. Check after 1.5 hours and add time if necessary to get a little crisp on the outside while maintaining a moisture inside. Conventional ovens dehydrate more quickly than dehydrators so please follow the base time and add time from there.)


Glaze the outside of the bread with a few drops of olive oil before dehydrating.

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  • Shabbat Wine

    Makes 1 bottle; 750 ml
    • 2 C. white grapes, or 1/2 C. hunza raisins (soaked)
    • 2 drops rose essence or 1/2 tsp. rose water
    • Directions
      • If using raisins, soak in 2 C. of water for 2-3 hours
      • Blend grapes, or raisins in a blender
      • Pour into a nut mylk bag and squeeze liquid out (you can use a coffee filter or cheesecloth if you don’t have a mylk bag)
      • Pour liquid into an empty wine bottle
      • Add rose essence or rose water
      • Fill with water to about 2-3″ below the top
      • Enjoy!