WHOLE GRAIN CHALLAH
Challah is best enjoyed warm from the oven. This recipe makes an intentionally small 1 lb loaf. Perfect for most meals. When a larger loaf is needed, simply double the ingredients and add a few minutes to the bake time.
Provided by Eric Rusch
Categories Recipes
Time 1h20m
Yield 1 - one pound loaf
Number Of Ingredients 12
Steps:
- Please watch the video for detailed instructions. The following is intended as a general guideline to accompany the video.
- Combine the dry ingredients (not the seeds).
- Combine all the wet ingredients (except the egg wash) in a medium bowl.
- Mix the dry ingredients into the wet. Cover and let sit for 10 minutes.
- Knead the dough for 5-7 minute or do a series of 3 or 4 stretch-and-folds at 10-15 minute intervals.
- Let the dough rise in covered bowl until about doubled in volume. The time it takes can vary greatly depending mostly on room temperature. Figure on somewhere between 1 to 2 hours.
- Punch down the dough. On a flour dusted work surface, divide the dough into equally weighted balls (one ball for each strand you intend to braid).
- Roll the balls into strands and braid into whatever style suits your fancy. Reference YouTube for numerous options.
- Place loaf on parchment lined baking sheet, apply egg wash, sprinkle with sesame or poppy seeds and cover with plastic wrap (mist plastic wrap with a spray of oil to prevent it sticking to dough). Over the next 1-2 hours the dough will rise about 50% to as much as nearly doubling.
- Place in 350º oven until the internal dough temperature reaches 190º. Bake time is about 18-20 minutes. Ovens vary, so the first time you make this bread, start checking the dough temp at about the 16 minute mark.
- Let cool for at least 15 minutes. Enjoy while fresh and warm.
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Goingunamed
[email protected]Can I use whole wheat flour instead of white flour?
bishnuprasad sharma
[email protected]Is this recipe vegan?
adeyemo muhammad
[email protected]I'm allergic to eggs. Can I substitute something else in this recipe?
Julian Green
[email protected]This recipe is too complicated. I prefer a simpler challah recipe.
NALWEYISO G
[email protected]I followed the recipe exactly and my challah turned out dry and crumbly. I'm not sure what went wrong.
99hasib yt
[email protected]This challah is a bit dense, but I still enjoyed it. The flavor is great.
Muhammad Shakeel
[email protected]I'm not Jewish, but I love challah. This recipe is the best I've ever tried.
Margaret Mcdonagh
[email protected]I've never been a fan of challah, but this recipe changed my mind. This challah is amazing!
Muhammad Shafiq
[email protected]This challah is perfect for French toast. It's so soft and fluffy.
Kevin Beeke
[email protected]I made this challah for a brunch party and it was a huge success. Everyone loved it!
katherine rushlow
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The challah is beautiful and delicious.
Undercutz
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of whole grain bread, but I was pleasantly surprised. This challah is delicious!
Frimpong Benjamin
[email protected]This is the best whole grain challah I've ever had. It's so soft and fluffy, and the flavor is amazing.
Mr.Z
[email protected]I've made this challah several times now and it's always a hit. My family loves the sweet, slightly eggy flavor and the beautiful golden crust.
shaddy james
[email protected]This whole grain challah recipe is a keeper! It's easy to follow and the bread turns out perfectly every time. I love the nutty flavor and chewy texture.