EASY WHOLE-WHEAT CHALLAH
Spice & Spirit
BREAD
This whole-wheat challah bread is a delightful blend of soft, fluffy texture and a subtly sweet flavor from the honey. The dough, enriched with whole-wheat flour and lightly brushed with egg glaze, bakes into beautiful, braided loaves with a golden-brown crust. The cornmeal adds a hint of crunch, creating a satisfying bite with every slice. Perfect for enjoying on its own, with butter, or as part of a meal, this challah is a wholesome and comforting bread that's both hearty and flavorful, making it a warm addition to any table.
Ingredients
4 cups warm water
3 Tbsp dry yeast
½ cup honey
4 eggs
12 to 13 cups whole-wheat flour
1 Tbsp coarse kosher salt
½ cup oil
2 Tbsp cornmeal
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1 egg, beaten
Poppy seeds (optional)
Directions
Pour water into a large mixing bowl. Add yeast and stir. Add honey and eggs. Stir in about 5 cups of the flour. Let the mixture rest about 45 minutes to 1 hour until it bubbles. This is the first rising.
Add salt and oil. Mix in most of the remaining flour, lightly flour your hands, and knead dough for 7 to 10 minutes until mixed. As you work, add only as much flour as necessary to allow you to handle the dough.
Separate challah without a blessing. Lightly grease pans and sprinkle with cornmeal. Shape the dough into loaves and rolls. Place loaves in pans and let rise 45 minutes to 1 hour.
Preheat oven to 350°F.
Brush with beaten egg and sprinkle with poppy seeds. Bake until brown, about 45 to 50 minutes for loaves, 30 minutes for rolls. Remove from pans and cool on racks.
