Whole Wheat Challah
Healthier version for the traditional Jewish bread. Made with whole wheat flour and yields 2 loaves.
Ingredients
- 2½ cups whole-wheat flour
- 2 cups regular all-purpose flour
- 1 tablespoon dry yeast
- ½ cup sugar
- 1 teaspoon salt
- 3 eggs
- 1 cup lukewarm water
- ½ cup olive oil
For garnish:
- 1 egg beaten
- 2 tablespoon sesame seeds
- 2 tablespoon nigella seeds
Instructions
- In a stand mixer bowl, add both flour types, dry yeast, sugar and salt (place the salt not directly near or on the dry yeast - it will only cause it to not work as it stays with the salt).
- Attach the kneading hook and mix.
- Add the water gradually while mixing.
- Add the eggs one at a time and continue mixing.
- Add the olive oil and mix until all dough is unified.
- Flour the bowl and make the dough into a ball shape.
- Let the dough rise for an hour and a half or until it doubles in size.
- After the dough has risen, set the oven to 180°C / 350°F fan.
- Divide the dough to two and each part to 3.
- Make strings from the 3 parts.
- Braid each 3 parts to a challah shape.
- Place the 2 braided loaves on a baking pan lined with baking paper.
- Brush with egg wash and sprinkle sesame and nigella seeds.
- Bake for 40 minutes.
- Cool at room temperature.
- Have a slice and Shabbat Shalom!