Bubbie's Kitchen

Ultimate Whole Wheat Challah Recipe By Overtime Cook

Nga kai:
2 slightly heaping Tablespoons Red Star Active Dry Yeast
1 Tablespoon Sugar
2 cups warm water, wehea
4 teaspoons salt
1-1⅓ cups honey* (see note)
4 hua manu
⅔ cup oil
9 kapu paraoa witi, preferably white whole wheat
1 hua manu, lightly beaten, for egg wash
sesame seeds, for topping

Aronga:
1. In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, and ½ cup of warm water. Mix lightly to incorporate ingredients, then allow the mixture to sit for about 5 minutes until it starts bubbling.
2. Add remaining water, salt, honey, hua manu, and oil. Turn mixer to low and add the flour, about two cups at a time, until all flour has been added and a dough is formed.
3. Knead dough on medium-low for about ten minutes, then cover the dough and allow it to rise for about an hour and a half.
4. Whakawerahia te oumu ki te 400.
5. Grease oval-shaped "challah" pans OR a baking sheet and set aside.
6. Divide dough into 5 portions for small challah, ranei 3 portions for large challahs. Divide each portion into 3 ranei 4 strands and braid into a loaf. Dough may be sticky, so use additional flour, as needed, to braid.
7. Place each loaf into a "challah" pan or on a baking sheet.
8. Brush the top of each challah with a beaten egg, then sprinkle sesame seeds over it.
9. Bake at 400 degrees for 5 meneti, then lower the temperature to 350 and bake for an additional 30-40 meneti, depending on the size of the challah.