WHOLE WHEAT CHALLAH From: Classic Kosher Cooking by Sara Finkel (1989)
Try making a challah with whole wheat flour for a change. Your family will love it.
8 c Whole Wheat Flour; sifted
2 c Warm Water
2 ea Compressed Yeast Cakes or 2 pk Dry Yeast
1/2 c Honey or 3/4 cup Brown/White Sugar
2 ea Eggs; well beaten
1/2 c Oil
1 tb Salt
GLAZE: 1 ea Egg Yolk beaten with 1 tb Water x Sesame or Poppy Seeds
Put 7 cups of flour in a large mixing bowl.
Make a well, and pour 1 cup of warm water into it.
Crumble yeast and 1 tablespoon of the honey into the well.
Let stand for 5-10 minutes until it foams.
With your fingers, work yeast mixture into flour.
Add honey, egg and salt, mix by hand or with electric egg beater. Gradually add more water ++ a little at a time ++
beating well after each addition. Dough wil be sticky.
Knead dough for 10 minutes, adding remaining flour.
Place in a greased bowl, turn, and cover with a towel.
Let rise in a warm place until doubled in bulk.
(Optional: Punch down, cover, and allow to rise until double ++ about 1 1/2 hours)
Punch down again and divide dough into three parts.
Braid into loaves. Place each loaf on a well-greased baking sheet.
Cover and let rise for 1 1/2 hours. Brush with glaze.
Sprinkle with sesame or poppy seeds.
Bake in a preheated 350F oven for 45 minutes until golden brown.
Yields 3 challahs.
VARIATION: Substitute white flour for part of whole wheat flour.
If half white flour is used, add 1/8 cup more water.