Heavenly
Whole-wheat Challah
Yield: 2 loaves (D or P)
When I first started making challah, people
either loved it or were offended by the whole
wheat, Andra said. "It was supposed to be
white." She sees it this way: "My grandmother
made white challah, but she didn't have the bleached
white flour we just buy in a bag. It had to be
sifted; it was expensive, a treat for the Sabbath.
Today you buy the flour for the bread and it is
white. It takes more effort to incorporate other
ingredients, which is what makes whole-wheat challah
special today. In our society, it is a reversal
because of our American eating habits."
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Ingredients:
If you like, you can substitute
all egg whites for the whole eggs. But then add
1 tablespoon vegetable oil so the bread won't
be too dry.
-
1 cup plus 1 teaspoon warm water
-
2 scant tablespoons (2 packages)
active dry yeast
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3 1/2 cups unbleached all-purpose
flour
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1/2 cup sugar
-
1 1/2 cups whole-wheat flour,
preferably stone-ground
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2 teaspoons salt
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1/2 cup (1 stick) unsalted butter
or parve margarine, at room
temperature
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3 large eggs
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2 tablespoons poppy or sesame
seeds for sprinkling
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Preparation:
The
dough:
1.In a large bowl, mix together 1 cup of the water, the
yeast, 1 cup of the all-purpose flour, and 1/4 cup of
the sugar. Set aside for 20-30 minutes -- Andra feels
that making this "sponge" helps the yeast add
an extra tangy flavor to the bread.
2. In the bowl of an electric mixer fitted with the dough
hook, place the sponge mixture and 2 more cups of the
all-purpose flour, the remaining 1/4-cup sugar, the whole-wheat
flour, and the salt. Mix well at a low speed. Gradually
add the butter or margarine and 2 of the eggs, 1 at a
time. Adding the remaining 1/2 cup all-purpose flour as
needed, gradually increase the speed of the mixer and
continue mixing about 10 minutes, until the dough becomes
smooth and elastic.
3.Place the dough in a large, lightly oiled bowl and turn
so all the sides are coated with oil. Cover with a cloth
and let the dough rise 1 - 2 hours, until doubled in size.
You can also refrigerate the dough and let it rise slowly
overnight. Punch it down, remove it to a floured board,
and knead until the air pockets are pushed out.
Braiding
and baking the challah:
4.Divide the dough in half. Set aside one
half and divide the other into 4 equal portions. Roll
each piece with your hands into an even strand about 15
inches long and place the 4 strands side by side. Pinch
the upper ends firmly together to connect them. Beginning
from the right and working toward the left, take the outside
strand and weave it over the adjacent strand, under the
next strand, and over the last strand on the left. Proceed
in the same over-under fashion, moving downward row by
row, always weaving from right to left, until the ends
are reached. Connect the ends by pinching them together
as you did in the beginning and tuck them under the braided
loaf. Form the second loaf the same way. Place both on
a greased cookie sheet 2 inches apart.
5.In a small bowl, beat together the remaining egg with
the teaspoon water. Brush the braided loaves with the
egg wash.
6. Cover the loaves loosely with a towel or plastic wrap
and let them rise for 1 hour more, or until doubled in
size.
7. Preheat the oven to 350 degrees. Brush the loaves again
with the egg wash and sprinkle with the poppy or sesame
seeds.
8. Bake on the middle rack of the oven for 35 - 45 minutes,
or until golden. The loaves are done if they sound hollow
when tapped.
