Whole Wheat Challah

prehfus

From Sarah Chisholm

  • 1 package dry yeast
  • 1 cup warm water
  • Pinch of sugar
  • 2 eggs (+ yolk for egg wash)
  • ½ tsp. salt
  • 1 Tbs. oil
  • 1/3 cup honey
  • 4+ cups flour (I use 1/3 whole wheat flour +the rest unbleached white)
  • ½ cup raisins
  1. Dissolve yeast in warm (approx. 110 degrees) water.  Put in a pinch of sugar to proof the yeast.  Let it sit about 10 min.  If the yeasty water isn’t foamy, pitch it and start over with a fresh/new pack.
  2. Beat eggs with salt, oil and honey, then mix in yeast water.  Set aside.
  3. Put flour in large bowl (kitchenaid mixers work great for this).  Make a well in center and add liquid.  Stir until it’s almost all worked in.  Knead dough for several minutes.  You can use the dough hook on a mixer too.  You may need to add more flour.  Dough should be elastic and not too sticky.  Be careful not to add too much flour.
  4. Add raisins if you’re making for Rosh Hashanah (or if you just like raisins!!)
  5. Place dough in a large, oiled bowl covered with a clean dish cloth.  Let rise in a warm place for about 2 hours.  It should double in size.
  6. Punch dough down (kids LOVE to do this) and knead it some more.
  7. Braiding:
  • Option 1 Fancy Braiding: divide dough in half.  Set one half aside and divide the other half into 2 pieces.  One piece will be about 1/3 of the dough and the other will be about 2/3s.  Take the larger piece and divide it into 3 pieces and make ropes.  Braid the ropes and pinch the ends to seal.  Set the braid on the greased baking sheet.  Take the smaller piece and divide it into 3 pieces and make ropes.  Braid them and pinch the ends.  Place the smaller braid on top of the center of the larger one.  Repeat with second piece.  You will have 2 beautiful large challot.
  • Option 2 Braiding: divide dough into 3 even pieces.  Set 2 aside.  Divide one piece into 3 even pieces and make ropes.  Braid the ropes, pinch ends together and place on a greased cookie sheet.  Repeat with other 2 pieces.  You will have 3 braided challot.
  • Option 3 Rosh Hashanah Challah: Instead of braiding divide dough into 3 even pieces.  Set 2 aside and make a rope about a foot long.  Hold 1 end and wrap the other around it and slightly up to make a spiral round loaf.  Repeat with the other 2 pieces.  You will have 3 loaves for the high holy days.

8.  Let loaves rise in a warm spot, uncovered until doubled in size (1-2 hours).

9.  Brush with egg wash (egg yolk + 1 tsp. of water) to make it shiny and pretty.  You can add poppy or sesame seeds at this point if you like them.

10.  Bake in 375 oven for 20-25 min. depending on size.  They should be a nice golden dark brown on the outside to make sure they are cooked through.  Allow to cool and enjoy!

Note: This really is easier then it looks.  My kids LOVE to help.  They dump in the ingredients, punch down the dough and they are great at making ropes.

Note 2: Dough can rise in fridge over night if you want to start on Thursday.  It will rise MUCH slower in a cold fridge but it will be fine.

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