Ingredients for Laura Frankel's Whole Wheat Challah
- Water
- Whole Wheat Flour
- 2 teaspoons active dry yeast
- Honey
- 2 large eggs
- Oil
- 1 teaspoon salt
- Dried Fruit
- All Purpose Flour
- Egg Yolks
- Poppy Seed
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How to Make Laura Frankel's Whole Wheat Challah
- **Make the Sponge:** In a large bowl, combine 1 cup (240ml) tepid water, 1 cup (125g) whole wheat flour, and 2 teaspoons active dry yeast.
- **Mix:** Stir until well combined. Use your hands for a truly satisfying experience!
- **Rest:** Cover the bowl and let the sponge rise in a warm place for 30 minutes.
- **Add Remaining Ingredients:** Add 3 cups (375g) all-purpose flour, 1/4 cup (50g) granulated sugar, 1 teaspoon salt, 2 large eggs, and 1/4 cup (60ml) vegetable oil to the sponge.
- **Knead:** Knead the dough for 5-7 minutes until smooth and elastic. Add more flour, 1 tablespoon at a time, if needed to prevent sticking.
- **First Rise:** Cover the dough and let it rise in a warm place for at least 1 hour, or refrigerate overnight (tightly wrapped).
- **Shape:** Shape the dough into two large or four small loaves.
- **Second Rise:** Place the loaves on a lightly greased baking sheet, cover with a clean kitchen towel, and let rise for 2 hours.
- **Egg Wash:** Whisk together 1 egg yolk and 1 tablespoon of water. Brush the loaves with the egg wash and sprinkle with sesame seeds (optional).
- **Bake:** Bake in a preheated 350°F (175°C) oven for 30-40 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.
- **Steam:** Let the challah cool completely on a wire rack for at least 1 hour after removing from the oven. (The steam continues to cook the bread, resulting in a moist and dense loaf.)
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
95g
Fat
29g
Carbs
50g
