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Whole Wheat Challah

Whole Wheat Challah

Whole Wheat Challah

Over the years, I’ve tried making challah dozens of times, but could never get it right. Somehow, the dough always came out either too stiff or too watery and my family was not impressed with the results.

All that changed about a year ago, when my friend Yehudit shared an amazing challah recipe that really worked. My kids were so excited by this challah, that they have started asking me to make rolls for school lunches.

Now, I whisk a batch almost every Friday and usually once during the week as well (my Braun food processor comes in very handy).

Yehudit’s Whole Wheat Challah

2 tbsp yeast

1/2 cup sugar

5 – 5 1/2 cups warm water

2 tbsp salt

1 cup oil

4 pounds whole wheat flour + 5 tbsp gluten

or

3 pounds whole wheat flour + 1 pound white flour

3-4 tbsp ground flaxseed (optional)

  1. Dissolve yeast and sugar in some warm water and let stand for about 10 minutes until bubbles form.
  2. Add 2 pounds of flour, oil, salt, flaxseed, and the remaining water. Knead until the  dough resembles cake batter. Let rise for about 30 minutes.
  3. Add the remaining flour and knead well. Let rise until dough doubles in volume.
  4. Separate challah. Shape dough into loaves or rolls, brush with a beaten egg, and let rise for about 20 minutes.
  5. Bake at 200°C (400°F) for about 20 minutes.
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