Whole Wheat Challah Bread

whole wheat challah

Well it’s a week into the New Year. How did y’all celebrate? Are you keeping your resolutions? We donned our sparkliest sequins (well, I did at least) and had some friends over for the traditional NYE champong, Twister and ice luging. I’d call it a success! And I spent January 1 much like last year or the year before- laying all day on the couch, cursing myself for being too old to hang, and dreaming of recipes to make Jew in 2013. Lucky Jew! Last week I made y’all Cornflake-Crusted Banana and Nutella Stuffed Challah French Toast where I used whole wheat challah bread to make it healthy. And I promised to show you how to make said challah. Well, here I am with the recipe! If I made a resolution to keep my promises in 2013 I’d be off to a heck of a good start! Unfortunately I resolved to stop making out with strangers learn harmonica. And I haven’t found my harmonica yet. But 51 weeks left to rectify that! Anyoo, here is what Jew need.

whole wheat challah

First up, prepare the yeast by combining with warm water yeast and sugar.

whole wheat challah

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, cinnamon, vanilla, oil and salt and mix that up.

whole wheat challah

After that, add in flours half a cup at a time, alternating whole wheat and bread flour 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.

whole wheat challah

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.

whole wheat challah

Wow!

whole wheat challah

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.

whole wheat challah

Then braid into one big 6-strand challah or two 3-strand challahs.

whole wheat challah

Pretty! Then 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.

whole wheat challahwhole wheat challah bread

Use for French toast, grilled cheese, or just eat a hunk as is! This is a little dense than normal challah, but it has a lovely wheaty taste.

whole wheat challah

Whole Wheat Challah Bread
 
Prep time
Cook time
Total time
 
A healthy version of everyone's favorite challah bread!
Author:
Recipe type: Holidays, Bread
Serves: 12
Ingredients
  • 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
Instructions
  1. Prepare the yeast by combining with warm water yeast and sugar.
  2. 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.
  3. Then add in eggs, honey, vanilla, cinnamon, oil and salt and mix that up.
  4. 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.
  5. 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.
  6. 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.
  7. Braid into one big 6-strand challah or two 3-strand challahs.
  8. Put each challah on a separate cookie sheet lined with parchment paper and let it rise again for an hour until doubled in size.
  9. 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.
Notes
Prep time includes proofing time.

 

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