Whole Wheat Challah

Challah is a bread that is traditionally made for Jewish Sabbath.

I am not Jewish.

BUT...I would still like to make a delicious, pretty braided bread when I want. 

So what who cares.

 

 This is a whole wheat version of challah that tastes hearty and firm. 

You break the dough into thirds and braid it to make a beautiful loaf.

 

 It browns so nicely and makes a nice crisp crust

 And it will not last long in a house of bread lovers

Whole Wheat Challah

from: King Arthur Flour's Whole Grain Baking cookbook 

Ingredients:

½ cup lukewarm water
6 Tablespoons vegetable oil
¼ cup honey
2 large eggs
2 cups whole wheat flour
2 cups unbleached bread flour
1½ teaspoons salt
2 ½ teaspoons instant yeast

Directions:

Compare all the ingredients and mix and knead them- by hand, mixer, or bread machine- until you have a soft, smooth dough. Cover and allow the dough to rise until it's puffy and nearly doubled in bulk, 1 to 2 hours
Lightly grease a baking sheet or line with parchment paper

Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 3 equal pieces, shape each piece into a rough log, cover the pieces, and let them rest for 10 minutes.

Roll each piece of dough into an 18-inch rope. Place the 3 pieces of dough side by side on the prepared pan, and braid them, squeezing ends together then tucking them neatly underneath. Cover the braid gently with lightly greased plastic wrap or a proof cover, and allow it to rise until it's puffy, but not doubled in bulk, about 1 hour. Near the end of the rise, preheat the oven to 375 degrees F.

Uncover and bake the bread for 20 minutes; tent it with foil and bake until it's deep, golden brown and an instant-read thermometer inserted in the center registers 190 degrees F, 10 minutes more. Remove it from the oven, and after a minute or so carefully transfer it to a rack. Cool the bread to lukewarm before cutting it.