Tuesday, April 23, 2013
Recipe: Whole Wheat Challah Bread
I found this one, and adapted it. Now, my kids like it BETTER than the white flour, store-bought kind :)
1 1/2 c lukewarm water
5 egg yolks (reserve white for glaze)
1 1/2 tsp salt
1/4 c coconut oil
1/4 c honey
4 1/2 c whole wheat flour (we grind our own, fresh)
1 Tbsp yeast
I have a stand mixer, with bread hook, that I use for making bread. LOVE it! If you don't, you could stir and knead this by hand.
Combine all ingredients in the mixer bowl. Mix together, then let it knead until the bread is smooth and uniform. Cover with a damp cloth and let rise for 2 hours.
Turn dough out onto a floured counter or board. Divide in half, then divide each half into 3 parts and braid together (someday I'll learn to do the 6 part braid that is more typical, but for now, the 3 part one works), and place on baking stone, lightly covered with cornmeal (or flour). Repeat with second half of dough. Cover, and let rise 45 minutes.
Preheat oven to 350 degrees.
Brush loaves with egg white, and bake for 30 minutes, or until the loaf sounds hollow (while it bakes, scramble the rest of the egg white with some herbs, for a quick snack).