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Whole Wheat Challah II (P, TNT)
Source: Unknown
Yield: 2 loaves

2 cups whole wheat flour
2-1/2 cups unbleached bread flour
1 tablespoon active dry yeast
1-1/4 cups lukewarm water
1/3 cup canola oil
1/3 cup sugar
1/2 tbsp. salt
2 eggs, lightly beaten

Egg Wash:
1 egg, beaten with
1 tsp. water

In large bowl, dissolve yeast in 1-1/4 cup lukewarm water. Now add the unbleached flour, stir, then add the whole wheat flour.

Add oil, sugar, salt, and eggs. Mix thoroughly.

Knead until the dough comes together and has started to develop gluten (about 4-5 minutes without knocking your shoulder out of place :) )

Oil your rising bowl and set in a warm place for about 1 hour or until more than doubled in volume.

Shape into loaves or rolls. Let rise for 30 minutes while you preheat your oven to 350°F.

Apply egg wash to the challahs and bake for 30 minutes. Let cool out of the pans on wire rack for at least 2 hours.

Keeps in freezer or in refrigerator in freezer bags.

Poster's Notes:
I actually made a whole wheat challah for this past Shabbat and it was so light and delicious. And most of all, it was not dry the next day for lunch.

Posted by Simone Greenbaum

Nutritional Info Per Serving: N/A