HONEY AND WHOLE-WHEAT CHALLAH
Spice & Spirit
Bread
This honey and whole-wheat challah combines the nutty richness of whole grains with the sweetness of honey and molasses. Soft, golden, and beautifully braided, this bread makes a perfect centerpiece for Shabbat, holidays, or family gatherings. Its slightly sweet flavor pairs well with both savory dishes and spreads.
Ingredients
- 6 packages dry yeast
- 4 cups warm water
- 1 tablespoon honey
- 1 cup oil (safflower or sunflower preferred)
- 5 eggs
- ¾ cup honey and ¼ cup molasses (or 1 cup honey)
- 3 tablespoons salt
- 12 cups whole-wheat flour
- 8 cups white flour
- 1 egg, beaten
- Poppy or sesame seeds
Directions
- In a large bowl, dissolve yeast in 2 cups warm water mixed with 1 tablespoon honey. Let sit 5–10 minutes.
- Add oil, eggs, honey, and remaining 2 cups warm water; mix well.
- Gradually add dry ingredients, kneading until dough is elastic and not sticky, 5–10 minutes. Add more flour or water as needed.
- Place dough in an oiled bowl, turning to coat. Cover and let rise 1–2 hours.
- Punch down and let rise again for 1 hour.
- Divide dough into 7 pieces. Separate challah with a blessing. Shape loaves as desired and place in greased pans. Let rise another hour.
- Preheat oven to 350°F. Brush loaves with beaten egg and sprinkle with poppy or sesame seeds.
- Bake 45 minutes to 1 hour, until golden brown. Remove from pans and cool on racks.
