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Whole Wheat Challah, Heavenly (P, TNT)
Yield: 2 challahs

3-1/2 cups of warm water
2 to 3 tbsp. Demerara brown sugar or honey
2 tbsp. dry yeast
1 tbsp. salt
1 egg
1/4 cup canola oil
1kg (2.2 pounds) whole-wheat flour (you can replace some of the whole-wheat with rye or spelt)

Combine first three ingredients, let yeast dissolve and bubble.

Add salt, egg, oil, and half of the flour. Stir and let sit about 1/2 hour.

Add the rest of the flour until a nice, elastic dough forms.

Oil bowl and let the dough rise, covered with a towel until doubled in size (depending on climate 1 to 2 hours).

Braid, shape, decorate if desired with sesame seeds and put into oven at 350° for about 35 minutes, until you can hear a hollow sound when the bread is tapped on the bottom.

Author's Notes:
I always put in about a 1/4 cup of wheat germ to all my baked goods to give extra fiber and vitamins. You can also add sautéed onions and garlic, or tomatoes, garlic, and rosemary, or sliced olives for a delicious addition right and kneed it into the dough before baking.

Poster's Notes:
You can replace some of the whole wheat with rye or spelt.

Posted by Aliza Fischman

Nutritional Info Per Serving: N/A