Spring 2024<\/p>\n\n\n\n
Once upon a time, baking a loaf of bread was simple. Today, when gluten-free blends and processed whole wheat flour are found in many homes, that is no longer the case. Baking with sourdough starters and group baking at \u201cchallah bakes\u201d have also become popular. The halachos involved are complex and bear examination.<\/p>\n\n\n\n
Let\u2019s begin with a review of the measurements necessary for mitzvos related to regular wheat flour.[1]<\/a><\/p>\n\n\n\n \u25ba Separating Challah (hafrashas challah<\/em>) Without a Bracha<\/strong> \u2013 One should separate <\/em>challah without a bracha when kneading a dough that contains at least 8 \u2154 cups of wheat flour (on average 2.6 lbs.).[2]<\/a><\/p>\n\n\n\n \u25ba Separating Challah With a Bracha<\/strong> \u2013 There are differences of opinion as to how much flour is needed to recite a bracha. Some individuals do so when kneading at least 12 \u00bc cups of flour (slightly more than 3 \u2154 lbs.).[3]<\/a> Others only do so when kneading at least 5 lbs. of flour[4]<\/a> (about 16 \u00bd <\/sup>cups of flour). When being mafrish<\/em>, l\u2019chatchila<\/em> one pulls off a kezayis<\/em> of dough.[5]<\/a><\/p>\n\n\n\n \u25ba Birkas Hamazon<\/em> <\/strong>\u2013 One must recite Birkas Hamazon<\/em> if he eats a kezayis<\/em> of bread b<\/em>\u2019kedei achilas pras, <\/em>meaning within a four-minute timespan.[6]<\/a> A kezayis<\/em> is 0.95 fl. oz. (slightly less than 1 fl. oz.) or 28 ml.[7]<\/a><\/p>\n\n\n\n \u25ba Shabbos and Yom Tov<\/strong> \u2013 At each seudah, one should eat the volume of a k\u2019beitza<\/em> v\u2019yoser<\/em> (literally, more than an egg: 2.0 fl. oz. or 59 ml.) of challah, matzah, or any Hamotzi<\/em> product.[8]<\/a> If this is too difficult, one kezayis<\/em> will suffice. Unless a k\u2019beitza<\/em> of bread is intended to be consumed, one should wash without a bracha.[9]<\/a> Either way, at least one kezayis<\/em> of a Hamotzi<\/em> product must be eaten b\u2019kedei achilas pras.<\/em><\/p>\n\n\n\n When using oat flour, one would use the same cup measurement as listed above by wheat flour. However, since oat flour is lighter (i.e., less dense) per cup than wheat flour,[10]<\/a> if measuring by weight one would be mafrish<\/em> without a bracha for 1.8 lbs. and with a bracha for 3.75 lbs.[11]<\/a><\/p>\n\n\n\n \u25ba Separating Challah<\/strong> \u2013 Hafrashas challah<\/em> is not performed on gluten-free blends that have no dagan<\/em> content. If the gluten-free blend contains a mixture of dagan<\/em> (e.g., gluten-free oat flour[12]<\/a>) and other non<\/em>–dagan<\/em> flours,[13]<\/a> one counts only the content of the dagan <\/em>flour in order to take challah with a bracha. Other \u201cnon<\/em>–dagan<\/em> flours\u201d \u2013 such as tapioca starch, buckwheat, sorghum and almond flours mixed with dagan<\/em> flour \u2013 only count towards the necessary shiur<\/em> to be mafrish<\/em> without a bracha.<\/p>\n\n\n\n \u25ba Bracha Rishona \u2013 <\/strong><\/em>The bracha rishona<\/em> on bread that contains gluten-free flour with no dagan<\/em> content is Shehakol.<\/em>[14]<\/a> If the blend contains dagan<\/em> (e.g., oat flour), the bracha is Hamotzi<\/em> (for cake it\u2019s Mezonos<\/em>) if dagan<\/em> is added for taste. How does one know? If dagan<\/em> is more than 25% of the entire product, it is certainly added for taste. If under 15%, it is not added for taste but rather as a binder \u2013 <\/em>so the \u201cother\u201d flours are the ikker<\/em> and the bracha is Shehakol.<\/em> If between 15-25%, one must ask the baker about his intent in using dagan.<\/em>[15]<\/a><\/p>\n\n\n\n \u25ba Birkas Hamazon<\/em> and Seudas Shabbos<\/strong> \u2013 If there is no dagan<\/em> content in the gluten-free blend, one cannot use such rolls for lechem mishneh<\/em> or be yotzei <\/em>Seudas Shabbos[16]<\/a> and one recites Borei Nefashos. <\/em>If there is at least 51% dagan<\/em>, one recites Birkas Hamazon<\/em> (or Al Hamichya<\/em>) after consuming a kezayis <\/em>of the bread (or cake) b\u2019kedei achilas pras<\/em>.[17]<\/a> One can be yotzei<\/em> Seudas Shabbos and use these rolls for lechem mishneh<\/em>.<\/p>\n\n\n\n If dagan<\/em> is less than half of the bread, one must calculate the percentage of dagan <\/em>within the different flours to determine whether Birkas Hamazon<\/em> is recited. If, for example, one consumes a bread that contains 35% gluten-free oat flour, 25% tapioca starch, 25% millet flour and 15% almond flour,[18]<\/a> since it is only 1\/3 dagan, <\/em>one should eat three kezeisim <\/em>of it (i.e., to reach a kezayis<\/em> of oat flour) b\u2019kedei achilas pras<\/em> to fulfill his obligation of Seudas Shabbos and recite Birkas Hamazon<\/em>.[19]<\/a><\/u><\/strong><\/p>\n\n\n\n The above halacha illustrates thatgluten-free blends labeled Hamotzi <\/em>possibly do not contain enough oat flour to properly fulfill the obligation of SeudosShabbos or to recite Birkas Hamazon.<\/em>One must consult the certifying agency or rav<\/em> to confirm that there is a high enough percentage of chameishes minei dagan.<\/em><\/u><\/strong><\/p>\n\n\n\n Bran that was never sifted out is included when calculating the amount of whole wheat flour for hafrashas challah, Birkas Hamazon<\/em>, bracha achrona<\/em> and Seudas Shabbos. According to standard milling protocol, the bran is sifted out to produce pristine white flour and subsequently added back to produce whole wheat flour. With respect to hafrashas challah<\/em>, Machzeh Eliyahu<\/em>[20]<\/a> says that the bran that is removed and added back is considered a separate ingredient, so one does not count it. Teshuvos V\u2019hanhagos<\/em>, however, <\/em>says one can include it.[21]<\/a> Rav Moshe Heinemann shlit\u201da<\/em> paskens<\/em> that if one kneads with 5 lbs. of store-bought whole wheat flour, one can recite a bracha because it still has the minimum shiur<\/em> (3 \u2154 lbs.) of white flour according to Rav Avrohom Chaim Naeh.<\/em>[22]<\/a><\/p>\n\n\n\n This machlokes<\/em> also applies to Birkas Hamazon<\/em>, bracha acharona<\/em> and Seudas Shabbos. According to Machzeh Eliyahu,<\/em> the bran would not count towards the shiur<\/em> (e.g., to reach a kezayis), <\/em>and according to Teshuvas V\u2019hanhagos, <\/em>it would. According to all opinions, the bracha rishona<\/em> is either Hamotzi<\/em> (on bread) or Mezonos <\/em>(on cake).<\/p>\n\n\n\n Sourdough bread is primarily baked with wheat flour and therefore one recites Hamotzi<\/em> and Birkas Hamazon<\/em>; loaves may be used for lechem mishneh<\/em>. There are many ways to make sourdough bread and hafrashas challah<\/em> for each will depend on the factors addressed above.<\/p>\n\n\n\n As an example, if making a dough with each loaf weighing 500 grams and the starter weighing 100 grams (which adds as an additional 50 grams of flour), then for one or two loaves: there is no obligation to be mafrish<\/em>. For three loaves: be mafrish<\/em> without a bracha. For four loaves: it depends on the machlokes<\/em> cited above.[23]<\/a> For five or more loaves: be mafrish<\/em> with a bracha.[24]<\/a><\/p>\n\n\n\n When kneading a shiur<\/em> of dough (e.g., 2750 grams to make five loaves) in one bowl, one is simply mafrish<\/em> from the entire batch.<\/p>\n\n\n\n However, if one prepares five loaves by kneading five separate doughs in five different bowls, each consisting of 500 grams of flour plus starter, one must be mitztaref<\/em> the loaves (i.e., bring them together) to be obligated in hafrashas challah<\/em>. To do this, all the doughs should be removed from the bowls as indicated below. Either of the following methods is acceptable: <\/p>\n\n\n\n \u25ba Place the doughs on a large piece of parchment paper or a plastic tablecloth. Cover them with the plastic or paper so as to encase all the doughs, thereby constituting a single \u201ckli<\/em>\u201d (vessel). Be mafrish<\/em> from one of the doughs.<\/p>\n\n\n\n \u25ba Place the doughs on a table and push them together, allowing them to bond well enough so that if one is pulled from the other, a chunk is pulled off from the rest. Alternatively, place the doughs \u2013 preferably touching \u2013 into one vessel. If the dough rises above the top, cover it. Be mafrish<\/em> from any part of the dough.[25]<\/a><\/p>\n\n\n\n \u25ba At challah bakes<\/strong> \u2013 If many people are given a piece of dough[26]<\/a> and no one has a \u201cshiur,<\/em>\u201d there is no obligation to take challah.<\/em>[27]<\/a>To recite a bracha at a challah bake we recommend the following: Each participant takes a piece of dough from a large batch that was kneaded, except for one individual who takes an amount made with 5 lbs. of flour.[28]<\/a> She recites the brachaout loud on behalf of all present, at which time she alone is mafrish challah<\/em> from her batch. Since she has a full shiur<\/em>, this hafrasha<\/em> works for all the participants who wish to be included. She should burn the dough she was mafrish<\/em> and bake the batch to serve at home.<\/p>\n\n\n\n \u25ba When baking for Mishloach Manos<\/em> \u2013<\/strong> If one kneads a large batch of dough with the intention of distributing the baked goods (e.g., challos<\/em> to neighbors), one is mafrish challah<\/em> without a bracha.<\/em>[29]<\/a> To recite a bracha, she must retain dough for consumption at her home[30]<\/a> made from at least 3 \u2154 <\/sub>lbs. of flour. [31]<\/a><\/p>\n\n\n\n [1]<\/a> When we refer to dagan,<\/em> we mean flour made from chameishes minei dagan \u2013<\/em> wheat, barley, spelt, rye or oats. For additional halachos<\/em> relating to hafrashas challah<\/em> and Seudas Shabbos addressed in earlier issues of Kashrus Kurrents<\/em>, see star-k.org.<\/p>\n\n\n\n [2]<\/a> One is not mafrish challah <\/em>when kneading less than this amount. Note halachic measurements are by volume (e.g., cups), not weight \u2013 see Pischei Teshuva<\/em> Y.D.<\/em> 98:2. The weight of flour measured by \u201ccup\u201d can be more or less based on sifting, settling and moisture content. Measuring by weight may be a simpler method if one knows the density. Our conversions from cups to pounds apply to domestic flour and are averages.<\/p>\n\n\n\n [3]<\/a> See Shiurei Torah<\/em> (3:3) where Rav Avrohom Chaim Naeh says a bracha can be recited with 2500 cc (10.5 cups).<\/p>\n\n\n\n [4]<\/a> See Shiurin Shel Torah (Shiurei Hamitzvos <\/em>20) where the Chazon Ish says 4320 cc (18 \u00bc cups).<\/p>\n\n\n\n [5]<\/a> Bedi\u2019eved<\/em> a small piece of dough is enough.<\/p>\n\n\n\n [6]<\/a> See Aruch Hashulchan<\/em> O.C.<\/em> 202:8 and Shemiras Shabbos K\u2019hilchoso<\/em> (54:30). Ideally, it should be eaten in less than 3 minutes (Igros Moshe<\/em> O.C.<\/em> 4:41). The same measurement is used for bracha achrona<\/em> when eating other food.<\/p>\n\n\n\n [7]<\/a> See M.B.<\/em> 486:1 that a kezyais<\/em> is half a beitza<\/em> (including the shell). Rav Moshe Feinstein zt\u201dl<\/em> told Rav Moshe Heinemann shlit\u201da<\/em> that a beitza<\/em> is the size of a large egg, which is 1.9 fl. oz. (56 ml). (In previous issues of Kashrus Kurrents<\/em>, we indicated a larger shiur <\/em>for a kezayis<\/em>.) See also Shiurin Shel Torah <\/em>(ibid. 21 and 24) that l\u2019chatchila<\/em> it is about 1.1 fl. oz. (33 ml). It\u2019s important to use an accurate measuring device. \u201c1 fl. oz.\u201d plastic schnapscups are often larger than 1 fl. oz. \u2013 be extra careful when measuring shiurim<\/em> in other halachic situations (e.g., Yom Kippur, Pesach).<\/p>\n\n\n\n [8]<\/a> M.B.<\/em> 291:2.<\/p>\n\n\n\n [9]<\/a> Shulchan Aruch<\/em> O.C.<\/em> 158:2. See Igros Moshe<\/em> (O.C.<\/em> 4:41) who disagrees.<\/p>\n\n\n\n [10]<\/a> Whole oats are even less dense, so by weight the amount would be slightly lower. Spelt flour has measurements similar to wheat flour.<\/p>\n\n\n\n [11]<\/a> According to the opinions that require 5 lbs. of wheat flour.<\/p>\n\n\n\nMitzvos Involving Wheat Flour<\/strong><\/h3>\n\n\n\n
Separating<\/strong> Challah with Oat Flour<\/strong><\/h3>\n\n\n\n
Gluten-Free Blends<\/strong><\/h3>\n\n\n\n
Whole Wheat Flour<\/strong><\/h3>\n\n\n\n
Baking With Sourdough<\/strong><\/h3>\n\n\n\n
How to Be Mafrish<\/em> From Dough That Will Be Shared with Others<\/strong><\/strong><\/h3>\n\n\n\n
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