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Whole Wheat Challah III (P, TNT)
Source: Unknown
Yield: 4 medium challot

2 ounces (60g) yeast
1/3 cup honey
3 cups warm water
2 eggs
1 tsp. sugar
1 tbsp. salt
10 cups whole wheat flour
Poppy, caraway or sesame seeds, or any combination of seeds
1/3 cup oil
1 egg yolk

The following "sponge method" gives whole wheat challah a lighter texture.

Activate yeast in 1/2 cup water with sugar. Beat in remaining 2-1/2 cups of water, 5 cups flour, oil, honey, two eggs and salt. Dough should now resemble a cake batter. Let rise 30 to 60 minutes.

Punch down. Add the rest of the flour, slowly while kneading, until dough no longer sticks to fingers. Separate challah, if necessary. Cover with damp towel. Allow to rise again until double in size.

Pre-heat oven to 350°F (175°C).

Punch down. Shape into loaves. Place in well-greased loaf pans or braid and place on cookie sheets. Beat egg yolk and brush over loaves. Sprinkle on seeds. Let rise for 30 minutes. Bake for 30 minutes.

Posted by Bobbie Nussbaum

Nutritional Info Per Serving: N/A