Today is Rosh Hashanah and I set out to make a nice challah bread. I only make it once a year, and even though I always read the recipe through before hand, I forgot to check how much ap flour we really had in the cabinet. So half way through, I had to use 3 cups of whole wheat flour to finish making this bread. Low and behold, a new recipe was born!
Challah bread is usually airy and light, so this bread has a little more ‘meat’ to it, but it’s sweet and tasty and perfect for dipping in honey. Just make sure to kneed it really well! And note, it makes 2 loafs!
Whole Wheat Challah Bread
Ingredients
- 2 1/2 cups warm water
- 1 tablespoon active dry yeast
- 1/2 cup honey
- 4 tablespoons vegetable oil
- 3 eggs, divided
- 1 tablespoon salt
- 5 cups unbleached all-purpose flour
- 3 cups whole wheat flour
Directions
- In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk (I proof mine in the oven at 170 degrees).
- Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise (on the counter) about one hour.
- Preheat oven to 375 degrees.
- Beat the remaining egg and brush a generous amount over each braid.
- Bake at 375 degrees (for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing. Enjoy!
Adapted from: allrecipes.com
Season Generously 