Oat and Honey Challah (Bread)

A chewy, delicious, easy challah/bread recipe. The proportions of white to whole wheat flour can be varied to taste. A variation on a recipe found in the Crowning Elegance cookbook

• Ready In: 1 hr 45 mins
• Yields: 6 loaves, or 36 rolls

Ingredients

• 3⁄4 cup warm water
• 3  tablespoons active dry yeast
• 4 1⁄2 cups warm water
• 2 1⁄4 cups quick-cooking oats
• 1  cup honey
• 1⁄2 cup  oil
• 2 1⁄2 tablespoons salt
• 12  cups unbleached white flour
• 3  cups whole wheat flour
• 1  egg, lightly beaten
•  sesame seeds (optional) or  poppy seeds (optional) or 1⁄2 cup quick-cooking oats (optional)

Directions

1. In a small bowl, combine 3/4 cup warm water with yeast. Let stand until yeast is dissolved and begins to bubble, about 5 minutes.
2. Place the yeast mixture in your mixer (if you have one large enough for this recipe), or in a large bowl. Add the additional water, oats, honey, oil and salt. Mix well to combine.
3. Gradually add in the flours, mixing/kneading well, until a soft dough is formed. Knead another 5 minutes, adding small quantities of flour, until the dough feels like an ear lobe.
4. Place in a large, oiled bowl, turning dough to coat, and cover with a damp towel. Plase in a warm place and let rise until doubled in size, about one hour.
5. Punch down the dough, divide into 6 pieces (or more ifyou are making rolls) and shape into loaves or braid or do whatever you do with your challah dough.
6. Place on greased pans (I prefer using parchment paper, ungreased), and brush with beaten egg. Sprinkle with seeds or extra oats.
7. Bake at 350F for about 35 minutes for loaves, or 20+ minutes for rolls.