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WHOLE WHEAT CHALLAH From Classic Kosher Cooking

by chayke
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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.