Whole Wheat Challah

By á-10360

Serving deliciously rich yeast bread is a Hanukkah tradition. Shape the dough into a Star of David or a braid for a classic look. Enjoy!

Ingredients

• 1 1/4 - 1 3/4 cups all-purpose four
• 1 active dry yeast
• 2/3 cup warm water (120 degrees to 130 degrees F)
• 1/4 cup honey
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 egg
• 1 egg yolk
• 2 cups whole wheat flour
• 1 egg white
• 2 teaspoons sesame or poppy seed

Details

Servings 16
Preparation time 40mins
Cooking time 40mins
Adapted from bhg.com

Preparation

Step 1

In a large mixer bowl combine 1 cup of the all-purpose flour and the yeast. Stir together warm water, the honey, oil, and salt; add to mixer bowl along with egg and egg yolk. Beat with electric mixer on low speed for 30 seconds, scraping sides with spatula.

Beat on high speed for 3 minutes. Using a spoon, stir in all of the whole wheat flour and as much of the remaining all-purpose flour as you can.

On a lightly floured surface knead in enough of the remaining all-purpose flour to make a moderately stiff dough (6 to 8 minutes). Place in a greased bowl; turn once to grease surface of dough. Cover; let dough rise in a warm place until double (1 to 1 1/4 hours).

Punch dough down. Cover; let rest 10 minutes. Remove and reserve about 1 cup dough; cover and set aside.

Divide remaining dough in half. On a lightly floured surface roll each half into a 30-inch-long rope. On a greased baking sheet, shape one rope into a triangle, joining ends about one-third of the way down on one side. Join one end of the second rope to the triangle about one-third of the way down, on the opposite side from where you joined the ends of the first rope. Form a star by weaving the second rope alternately over and under the first dough triangle. Press ends of dough tightly to seal.

Divide reserved dough into 6 pieces. Roll each into an 8-inch-long rope, about 1/4 inch in diameter. Cut each rope in half and, with the 2 halves, form an X over each place where the triangles overlap. Tuck ends of short ropes under the bread to secure.

To help the bread retain its star shape, make six 1-inch triangular pieces of foil. Push foil into the holes that form the star points.

Cover and let rise in a warm place until nearly double (30 to 60 minutes). Mix together the remaining egg white and 1 tablespoon water; brush over loaf. Sprinkle with sesame or poppy seed.

Bake in a 350°F oven for 25 to 30 minutes or until golden. Cover with foil during the last 10 minutes to prevent over browning, if necessary. Cool on rack.