| Whole Wheat Challah
6 1/2 cups of whole wheat flour
8 1/2 cups of white flour
6 eggs
1 1/2 tablespoons of salt
3 1/2 cups of water
3/4 cup of honey
1/2 cup of oil
3 ounces of yeast, fresh
1 teaspoon of sugar
2 egg yolks
Poppy seeds
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Dissolve yeast in water (lukewarm) with 1 teaspoon sugar. Let it sit for 10 minutes. In separate bowl beat eggs together with oil. Add to yeast mixture. Add salt, honey and whole wheat flour. Mix together. Add half of the white flour. Add remainder of flour. Knead until soft. Put into greased bowl. Grease top of dough. Cover with towel and let rise until double in bulk. Divide the dough into 6 parts. Braid and let cool for 1/2 hour. Brush with egg yolk. Sprinkle with poppy seeds. Bake at 425ºF. for 15 minutes. Lower oven to 375ºF. until finished. (Approximately 15-20 minutes more.) Let cool on baking rack - or turn on its side to cool. |
