Whole Wheat Challah recipe

September 23, 2:24 PMDC Baking ExaminerKatherine Sacks

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Tart raisins, sweet honey, and whole wheat flour add depth to this traditional Challah

Inspiration from the recent Jewish holidays of Rosh Hashanah lends itself to this moist, sweet Challah recipe. Challah is a traditional braided bread, eaten by Ashkenazi and by most Sephardic Jews on the Sabbath and holidays. An egg bread similar to brioche, Challah is enriched by oil instead of butter. This recipe uses a portion of whole wheat flour and honey, for a sweet, earthy flavor and raisins plumped in orange juice, for a tangy chew.

The traditional Rosh Hashanah challah is braided and then rolled into a circle, a symbol of the year's cycle. An easier method is to shape the portions into loaves, and bake in loaf pans. Or braid the dough and leave as a long loaf.

Whole Wheat Challah recipe
*makes two loaves
1 1/2 tbsp instant yeast
3/4 cup warm water, 90 degrees Farenheit
1 tbsp sugar
5 eggs, room temperature, +1 for egg wash
1/2 cup honey
1/2 cup vegetable oil
1 tsp vanilla extract or paste
1 tbsp salt
4 cups AP flour
4 cups whole wheat flour
1/2 cup raisins, soaked in warm orange juice and drained
Poppy seeds or sesame seeds for garnishing

1. In a medium sized bowl, or bowl of stand mixer, combine water, sugar and yeast. Let sit for 10 minutes, until yeast is frothy.

2. Combine the eggs, honey, salt, vanilla and oil in a second bowl. When yeast is frothy, add the egg mixture to the yeast. Add one cup of flour at a time, until all the flour has been incorporated. When you have a shaggy dough, turn out onto board and knead until dough is smooth and elastic, at least 10 minutes. If using a mixer, mix with dough hook until smooth. Soak the bowl in hot water during kneading process to prepare for proofing.

3. Grease the bowl with a small amount of vegetable oil and place dough inside, rolling over to coat both sides with oil. Cover with plastic wrap and place in a warm space to proof to double in size, 1-2 hours depending on your kitchen. You can also proof inside a warm, but turned off oven.

4. Punch dough down, by pushing down on the center of loaf, to release carbon dioxide build up. Cover and proof for another thirty minutes.

5. After proofed, knead raisins into dough. Divide dough in two pieces and shape as desired, either in loaves or breads. If braiding, divide dough into six pieces and roll into logs. Stick logs together at one end and braid. When finished, stick dough ends together to seal. Keep as long braid, or bring ends together for a ball shape. Place on a greased sheet, with two inches between the loaves or in  loaf pans for normal loaves.

6. Beat egg with 1/4 cup of water. Brush onto loaves. Let rise one hour.

7. After the third rise, preheat the oven to 375 degrees Fahrenheit and re-brush the loaves. Sprinkle with poppy seeds or sesame seeds if desired. Bake in the center rack of oven for 40 minutes, until golden brown and internal temperature reaches 190 degrees Fahrenheit. Cool loaves on rack. Once cooled, you can freeze loaves for future use, or store wrapped in plastic in the refrigerator.