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Whole Wheat Challah
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| Whole Wheat Challah Ingredients: | |
| 11/4 cups | warm water, (105-115 degrees) |
| 2 teaspoons | active dry yeast, ( a little less tha one package) |
| 1 tablespoon | honey |
| 2 cups | whole wheat flour |
| 2 cups | unbleached all-purpose flour |
| 1/4 cup | mild vegetable oil plus another 2 tablespoons for brushing |
| 1 1/2 teaspoons | salt |
Procedure:
1. Pour water into large mixing bowl. Sprinkle the yeast over the water and stir, put in the honey. Let stand until mixture is frothy or creamy, about 5 minutes.
2. Add both flours, oil, salt and thrme yeast mixture. If usung mixer, use hook attachment at low speed. Combine ingredients, after one minute stop and scrape down sides of bowl. Continue mixing 5 min, until dough is smooth abd elastic. If doing by hand, use wooden spoon to combine ingredients in large mixing bowl, then turn down dough onto floured surface and knead 10 min,until smooth and elastic.
3. Transfer dough to large lightly oiled bowl, cover bowl with damp kitchen towel and set aside until dough has doubled in size, 1 to 11/2 hours.
4. Punch dough down and turn out into lightly floured work surface. Dive dough in four and follow shaping instructions. Make tree strands and thread them. If you want smaller challas dive dough in eight.
5. When challahs are done put vegetable oil on top and cover with damp kitchen towels. Let rise until almost double 30 - 40 min.
6. Preheat oven 400 F degrees. Lightly brush tops with vegetable oil.
Bake until golden brown 15-18 min.
The callahs can be frozen after cooled down in plastic bags.
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