Yield: 1 servings
WHOLE WHEAT CHALLAH
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 ½ c Honey or ¾ cup Brown/White Sugar 2 ea Eggs; well beaten ½ 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, and 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 1½ 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 ½ 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 ⅛ cup more water. From: Classic Kosher Cooking by Sara Finkel (1989) ISBN 0-944070-14-0 Transcribed By: S. Lefkowitz
Submitted By SAM LEFKOWITZ On 05-22-95