Honey-Whole Wheat Challah
A recipe for Honey-Whole Wheat Challah, likely for Shabbat or holidays. The ingredient "3/4 dry eggs" is transcribed as written, assuming it refers to a specific dry egg product without a specified unit.
The Original
Processed by Gemini
Ingredients
- ●2 cups (480ml) tap H₂O
- ●2 envelopes yeast
- ●2 tsp (10ml) large salt
- ●2 tsp (10ml) lite brown sugar
- ●3/4 dry eggs
- ●1 yolk (room temp)
- ●1/3 cup (80ml) peanut oil
- ●1/2 cup (120ml) honey
- ●3 cups (720ml) white flour
- ●3 C whole wheat flour
- ●1 egg (for wash)
- ●1 Tsp (5ml) honey (for wash)
- ●1 Tsp (5ml) H₂O (for wash)
Instructions
- 1
Stir yeast, salt, brown sugar - stir to dissolve.
- 2
Beat eggs + yolk - add to above, add oil + honey - stir.
- 3
Add 2 C. ea. white flour + whole wheat flour. Beat for 10 min to form a soft ball.
- 4
Knead in remaining flour (both kinds). Knead add'l 10 min.
- 5
Put in bowl, cover (put in warm place). Allow to rise until dough doubles in size.
- 6
Punch down + allow to rise again.
- 7
Punch again + divide in 2. Divide ea 1/2 into 3rds.
- 8
Braid. Sprinkle corn meal on a sheet pan - place loaf on it.
- 9
Allow to rise until double.
- 10
Make egg wash & brush on top.
- 11
Egg Wash: 1 egg, 1 Tsp honey, 1 Tsp H₂O.
- 12
Bake for 350°F (175°C) in preheated oven.