Ingrédients pour Ma's Whole Wheat Honey Challah
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water (105-115°F)
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1 1/2 teaspoons salt
- 3 large eggs + 1 egg yolk (reserve 1 egg white)
- Egg Yolk
- Poppy Seed
- 1 cup whole wheat flour
- 4 cups bread flour
- 1 tablespoon vital wheat gluten
- Ground Flax Seeds
- Egg
- Kosher salt for sprinkling
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Comment préparer Ma's Whole Wheat Honey Challah
- In your stand mixer bowl, combine 1 cup warm water (105-115°F), 2 1/4 teaspoons active dry yeast, 1/4 cup vegetable oil, 1/4 cup honey, and 1 1/2 teaspoons salt. Mix well and let stand for 2-3 minutes until foamy.
- Add 3 large eggs one at a time, mixing well after each addition. For extra richness, add a sixth egg yolk (reserve the white for glazing).
- Add 4 cups bread flour, 1 cup whole wheat flour, and 1 tablespoon vital wheat gluten. Mix on low speed for 2 minutes.
- Stir in 1 tablespoon flax seeds and 2 tablespoons poppy seeds.
- Gradually add the remaining flour (about 1/2 cup at a time), mixing until a soft dough forms. This may take 5-7 minutes. Use the dough hook attachment if needed.
- Once the dough pulls away from the sides of the bowl, turn it out onto a lightly floured surface and knead until it springs back when you poke it with your finger (about 5-7 minutes).
- Place the dough in a large, oiled bowl, cover with a linen tea towel, and let rise in a warm place until doubled (about 1-1.5 hours).
- Punch down the dough and gently knead it for a minute.
- Divide the dough in half, then divide each half into 3 equal pieces.
- Roll each piece into a rope (about 18 inches long).
- Braid three ropes together to form two loaves. Pinch and tuck the ends underneath.
- Place each loaf in a greased 9x5 inch loaf pan or on a baking sheet lined with parchment paper. Let rise until almost doubled (about 30-45 minutes).
- Preheat oven to 325°F (160°C).
- Whisk together the reserved egg white and one whole egg.
- Brush the loaves with the egg wash and sprinkle with poppy seeds and kosher salt.
- Bake for 35-40 minutes, or until golden brown.
- **Alternative Shaping (Crown):** Instead of braiding, shape the dough into two large ropes and form them into crown shapes, tucking the ends underneath. Glaze and sprinkle with almond slivers and coarse sugar before baking.
Nutrition Information (Approximate per serving)
Sodium
154 g
Sugar
289g
Fat
62g
Carbs
146g
