Recipe by blucoat
Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves.
Top Review by Kosher Kook #2
This recipe makes a lovely, chewy challah. I used my KA mixer and did have to add quite a bit more than 4 cups of flour (I used bread flour and it was a very humid day, so not sure what made that difference.) However, it turned out very nicely and was delicious! My rising time was also greatly reduced (about 45 minutes, as opposed to the 2 hours ,recommended. I did delay cutting into it for the full hour, and had never heard of this before; what a difference! Loved it...thanks for posting, blucoat!
- 1 1⁄2 cups tepid water
- 1 1⁄2 cups whole wheat flour
- 1 tablespoon yeast
- 1⁄3 cup honey
- 3 eggs
- 1⁄2 cup oil
- 2 teaspoons salt
- 1 -1 1⁄2 cup chopped dried fruit (optional) or 1 -1 1⁄2 cup raisins (optional)
- 4 cups all-purpose flour, approximately
- 2 egg yolks
- 1⁄4 cup water
- poppy seed, sesame seeds, Charnushka seeds
Directions See How It's Made
- Make a sponge: Place the tepid water, whole-wheat flour and yeast in a large mixing bowl or in a bowl that attaches to a mixer. Stir this mixture together or do like we do and use your hands and really get in there and mush it together. Cover the mixture and allow it sit in a warm place for 30 minutes.
- Add the rest of the ingredients adding only enough flour until the mixture is not wet and sticky. You many not need the entire 4 cups of flour. Knead the dough for 5 minutes until the dough is supple and smooth. Cover and let it rest for at least one hour or store the dough wrapped tightly over night in the refrigerator.
- Shape the dough into your favorite loaf. Place the loaves on a lightly greases sheet pan. Cover with a clean towel and let rise for two hours.
- Whisk together yolks and water, brush the loaves with the egg wash, sprinkle with seeds if using, and bake in a preheated 350°F oven until the challot are browned and make a hollow sound when tapped on the bottom (about 30-45 minutes).
- Let the challot sit for at least one hour before cutting it. The baking process continues for 20 minutes after the bread is removed from the oven. Steam continues cooking the bread and making it dense and moist. Cutting the crust would allow the steam to escape.