Honey whole wheat challah

Yield: 1 Servings

Measure Ingredient
3 packs Yeast
1 tablespoon Brown sugar
¾ cup Warm water
3 cups Whole wheat flour
3 cups All purpose flour; or more if needed
1½ teaspoon Salt
3 \N Eggs
⅔ cup Oil
½ cup Water
½ cup Honey
1 \N Egg beaten with
1½ teaspoon Water; for brushing on top
\N \N Sesame seeds

source: One of my old recipe files yield: three challahs Mix yeast, brown sugar, and warm water in a bowl. Let stand for five minutes, until mixture bubbles. In a mixer bowl, mix both flours and salt.

In a separate bowl, mix eggs, oil, water, and honey. Set aside. Add the yeast mixture to the flour in the mixer bowl. Add the egg mixture to the mixer. Mix on medium speed, adding more flour if needed. Dough should be soft, not sticky. Knead on a flat surface for one minute. Place sough in an oiled bowl, turning to oil the whole surface. Cover and rise at least two hours. Preheat oven to 325 degrees. Shape into three braided loaves. Brush with egg wash and sprinkle with sesame seeds. Bake for 30 to 40 minutes.

Posted to JEWISH-FOOD digest by dsabraham@... (Deena Abraham) on Sep 23, 1998, converted by MM_Buster v2.0l.

Similar recipes