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Home→Recipes→Marge’s Half Whole Wheat Challah

Marge’s Half Whole Wheat Challah

MargeEiseman.me Posted on by

 

Marge's Half Whole Wheat Challah
 
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Hearty challah recipe with whole wheat flour for better nutrition
Recipe type: Bread
Cuisine: Jewish
Serves: 20
Ingredients
  • 1 T active dry yeast
  • 1 c, warm water
  • 2 T. to ¼ c. sugar
  • ½ c. warm water
  • ½ c. honey
  • ½ c. vegetable oil (I've been using 2 T, of Blood orange infused olive oil for an exotic scent)
  • 3 large eggs
  • 6 - 7 c. flour in some combination of whole wheat, whole wheat pastry and unbleached white.
  • 1 t. salt
  • 1 egg plus 1 t. water and seeds to decorate the top
  • If you want, you can add in dried fruits chopped or nuts or chocolate chips
Instructions
  1. Proof 1 T. active dry yeast in 1 c. warm (not hot) water and 2 T. sugar. Stir and let sit for a few minutes until bubbly.
  2. In a large bowl, mix together ½ c. warm water, ½ c. vegetable oil, ½ c. honey and 3 large eggs. Stir until blended. Add in yeast mixutre.
  3. Begin adding one c. of whole wheat flour at a time, stir in thoroughly after each c. After 2 c. are in, add in 1 t. salt. Add in another cup or two of whole wheat and then switch to either whole wheat pastry flour or unbleached white flour. Stir until you can't. Then, dump another cup of flour onto the counter, and put the dough on top. Knead for about 10 minutes. Remember to put blessings into the bread for everyone who will eat it. When it is no longer sticky (you may need more or less flour to attain this) and feels solid when you give it a potch, put a bit of oil into the big mixing bowl. Take the lump of dough, wipe the "top" in the oil and place it in the bowl, covered with a towel for the first rise.
  4. If you're in a hurry, you can speed things up in the microwave, but otherwise, a reasonably warm place will get you what you want in 1.5 to 2 hours. When doubled in bulk, punch down the dough and then divide and roll into strands for braiding.
  5. This recipe makes 2 large challot or 3 med. ones. Place on baking sheets covered with parchment paper. Cover again to rise at least one hour. Brush with egg wash (beat one egg with 1 t. water) and bake at 375 for about 20 minutes.
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