Whole Wheat Challah
Whole Wheat Challah recipe
Yield
24 servingsPrep
20 minCook
45 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | cup |
water
warm |
|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
whole-wheat flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ¼ | cups |
water
|
|
| 1 | each |
eggs
beaten |
|
| 1 | tablespoon |
poppy seed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 3E+1 | ml |
sugar
|
|
| 59 | ml |
water
warm |
|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
whole-wheat flour
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 296 | ml |
water
|
|
| 1 | each |
eggs
beaten |
|
| 15 | ml |
poppy seed
|
|
Directions
Dissolve the yeast and sugar in the ¼ cup of warm water.
Let stand for 5 minutes.
Combine the flours and salt in a mixing bowl.
Make a well in the center of the flour mixture and add the egg, oil, yeast mixture and remaining 1¼ cups of water.
Mix well. Knead the dough on a floured board, adding more whole wheat flour until the dough is smooth and elastic.
Place in an oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour.
Divide the dough into three parts.
Roll each third into a strip about 15 inches long.
Braid the strips together and place on a lightly-oiled baking sheet.
Brush with the beaten egg. Sprinkle on the poppy seeds.
Cover and let rise until doubled.
Bake in a 375℉ (190℃). oven for 40 to 45 minutes, or until golden brown.
