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Whole Wheat Challah I (P, TNT)
Source: Based on Jennie Grossinger's recipe from "The Art of Jewish Cooking", but definitely adapted into a new recipe by me
Serves: 1 large or 2 medium or 3 small loaves

2 tbsp. yeast
1 tbsp. plus 3 tbsp. sugar
1-1/4 cups 100°F water
2 cups whole wheat flour (8 oz. by weight)
2.5 cups all-purpose flour (10 oz. by weight)
1-1/2 tsp. salt
1/16 tsp. saffron
1 tsp. cinnamon
2 eggs
2 tbsp. salad oil
1 egg yolk plus 1 tbsp. water and 1 tsp. sugar
2-4 tbsp. poppy or sesame seed

Combine yeast, 1 tbsp. sugar and 1/4 cup water, and allow to stand while sifting dry ingredients.

Sift flours, 3 tbsp. sugar, salt, saffron, and cinnamon into large bowl. Make a well in the center, and add 2 eggs, lightly beaten, oil, yeast mixture and rest of water. Mix until dough peels away from the side of the bowl. Turn onto oiled and floured surface, and knead for about 5-7 minutes with oiled hands. Cover and allow to rise until doubled. Punch down, and allow to double again.

Divide dough into 3, 6, or 9 even parts, and braid into 1 large, 2 medium, or 3 small loaves. Can be placed in an oiled loaf pan or on oiled or parchment covered baking pan. Cover and allow to rise until doubled.

Preheat oven to 375°F.

Mix egg yolk, 1 tsp. sugar, and 1 tbsp. water until sugar is dissolved. Gently brush mixture on top of loaves. Place in oven for 20 minutes. Remove, and recoat with egg mixture, adding poppy or sesame seed at this time. Continue baking for another 20-30 minutes, until all are evenly browned and sound hollow when tapped.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A