Why did it take me 4 months to make a single challah?

Because we grew, harvested, threshed, winnowed, ground, sifted, kneaded and baked it, all here in our apartment in Ramat Beit Shemesh. The challah had a perfect smooth texture with a fresh nutty flavor – L’Kavod Shabbos Kodesh!

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My name is Naomi and this is my tiny little farm in the heart of the rapidly growing city of Beit Shemesh, Israel. I enjoy growing, making and processing as much of my families own food and household essentials as possible, while nurturing a biodiverse ecosystem filled with beauty and life. 

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7 Comments

  1. Tamar on June 17, 2020 at 12:31 pm

    Naomi you’re awesome and so inspiring!!!? Love it!

  2. Esther on June 17, 2020 at 7:08 pm

    Love this! Such a fun project!
    24 hours until Yedidya Chapter 8!

  3. ER on June 17, 2020 at 7:30 pm

    so cool to see the entire process of growing wheat and turning it to challah!

  4. E on July 3, 2020 at 6:07 pm

    This is really cool!

  5. Chana Leah on July 3, 2020 at 8:49 pm

    Awesome!!

  6. Malka on July 5, 2020 at 11:19 am

    Wow, so cool! What a wonderful experience for your family, too. Are you going to do it again? And how did it taste?

    • Bloomah on July 5, 2020 at 11:41 am

      It tasted like good challah but very fresh and a bit nutty.
      I want do this again but that would mean getting hold of some wheat stalks. These are not easy to buy at the local supermarket, but I don’t want to let that deter me!
      We are definitely planning to grow more in our yard next winter IYH.

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