Whole Wheat Challah Bread

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.

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

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.

Put in a greased bowl to rise until tripled in size, about 2-3 hours. I put mine on top of a warm oven, but any warm spot will do.

Wow!

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.

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

Pretty! Then put each challah on a separate cookie sheet lined with parchment paper and let it rise again for 45 minutes or so 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.

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 Bread

Amy Kritzer

A healthy version of everyone's favorite challah bread!

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Prep Time 3 hours hrs

Cook Time 35 minutes mins

Total Time 3 hours hrs 35 minutes mins

Course Bread, Holidays

Servings 12

Ingredients

  

1x2x3x

• 1 packet active dry yeast 2 1/4 teaspoons or 7 grams
• 1 cup warm water about 110 degrees F or 45 degrees C
• 1/2 cup white sugar, plus 1 teaspoon
• 2 large eggs plus 1 extra yolk for glazing
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 cup canola oil
• 1 1/2-2 cups whole wheat flour, plus more as needed sifted
• 1 1/2-2 cups bread flour sifted
• 1 1/2 teaspoons salt

Instructions

 

• Prepare the yeast by combining with warm water yeast and 1 teaspoon 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, and oil and mix that up.
• After that, add in remaining sugar, flours half a cup at a time, alternating whole wheat and bread flour, and add the salt. Knead in between until your dough is smooth and stretchy and not too sticky, or about 10 minutes. You may not need all the flour. Your challah should be slightly tacky and smooth. 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 2-3 hours. I put mine in a warm oven, but any warm spot will do. I place mine on top of a heated oven.
• 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, cover with plastic wrap and ferment another 45 minutes or so until it's light and fuffy looking (exact proofing timing for challah will depend on environmental conditions.)
• Preheat oven to 350 degrees F. Whisk the last egg yolk with 1/2 tablespoon water and generously brush over challah and bake at 350 degrees F for about 30 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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