A healthy version of everyone's favorite challah bread!
Author: Amy Kritzer
Recipe type: Holidays, Bread
1 packet instant yeast (2¼ teaspoons or 7 grams)
¾ warm water (about 110 degrees F or 45 degrees C)
1 teaspoon white sugar
2 large eggs (plus 1 for glazing)
¼ cup honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ cup canola oil
1½ teaspoons salt
1½-2 cups whole wheat flour, sifted
1½-2 cups bread flour, sifted
Prepare the yeast by combining with warm water yeast and sugar.
Let it sit for about 10 minutes. You know it worked when the yeast is foamy. If it doesn’t foam, start over or you are just wasting your time! Either your water was too hot/cold or the yeast is dead.
Then add in eggs, honey, vanilla, cinnamon, oil and salt and mix that up.
After that, add in flours half a cup at a time, alternating whole wheat and bread flour and knead in between until your dough is smooth and stretchy and not too sticky, or about 10 minutes. Make sure your flours are sifted, especially the whole wheat one, because it helps with the denseness.
Put in a greased bowl to rise until tripled in size, about 1.5 hours. I put mine in a warm oven, but any warm spot will do. I turn my oven to 150 degrees F (the lowest it will go) and then turn it off before placing the challah inside.
Punch dough down and roll on a floured surface into six strands. If your dough keeps bouncing back as you roll, let it rest for a few minutes so the gluten relaxes.
Braid into one big 6-strand challah or two 3-strand challahs.
Put each challah on a separate cookie sheet lined with parchment paper and let it rise again for an hour until doubled in size.
Then, wash with an egg and bake at 350 degrees F for 35 minutes. The challah should be beautifully brown, and hollow when you bang (gently) on the bottom.
Prep time includes proofing time.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/whole-wheat-challah-bread/