Simply pillowy and delicious. Whole wheat gives Challah a whole new dimension. Recipe and image courtesy of Lena Miller.
Whole Wheat Challah
Time: 1.5 hrs active, 4 hrs total.
Makes 1 large or 2 small loaves.
- 2 ¼ tsp active dry yeast (1 packet)
- 3/4 cup warm water
- 1 tsp sugar
- 1 ¼ cup Community Grains Hard Red Winter Wheat Flour
- 2 cups Community Grains Hard White Wheat Flour
- 1 tsp kosher salt
- 2 large eggs
- 1/4 cup canola oil
- 1/4 cup honey
- egg wash: 1 egg, beaten, a pinch of salt
- Optional: raisins, sesame seeds, or poppy seeds
- In a medium bowl combine the yeast, warm water, and sugar and stir with a rubber spatula. Let sit until foamy.
- In large bowl combine the flour, salt, and raisins (if using).
- Whisk the eggs, oil, and honey in with the yeast and water.
- Pour the wet ingredients into the flour. Using a rubber spatula stir until it becomes too thick. Using one hand, begin forming into a ball and then begin kneading. Dust with a small handful of flour when the dough begins to stick. You may need to do this 2 or 3 times. Knead until the dough becomes smooth and shiny, should be about 10 minutes.
- Cover the dough with a thin layer of olive oil and cover with a towel. Let the dough rise in a warm spot for 2-3 hours and has doubled in size.
- After the 2-3 hours, turn your oven onto 375ºF. Line a baking sheet (or two if you’re making 2 small loaves) with parchment paper. Turn your dough out onto a lightly floured work surface. There are many different Challah braiding techniques. I suggest searching for your favorite online and following a photo or video tutorial. The one pictured above is a 4-stranded, round Challah.
Brush your loaf or loaves with the egg wash and sprinkle with optional toppings. Cover with plastic wrap until the oven is ready. Bake Challah for 25 minutes or until dark golden brown. Place on cooling rack for 15-20 minutes and serve. Store in an airtight bag or wrap in foil for up to 5 days.