A Rabbis Whole-Wheat Challah

1. 1

   Place the whole-wheat flour and 4 cups of the all-purpose flour with the salt in a large bowl or the bowl of an electric mixer, and make a well in the middle.

2. 2

   Dissolve the yeast and the sugar in 3/4 cup of the water and pour into the well.

3. 3

   Gradually, using a spoon or the dough hook of the mixer, work in 3 of the eggs, the oil, 1/2 cup of the honey, and the remaining cup of water.

4. 4

   Either knead in the mixer or turn out onto a floured board and knead, adding all-purpose flour as needed until a soft, elastic dough is formed.

5. 5

   Cover the dough with a towel and let rise for 2 hours.

6. 6

   Punch down, divide into 6 pieces, and roll them out to 2-by-18-inch ropes.

7. 7

   Place 3 pieces together, pinch ends, and braid.

8. 8

   Repeat to make a second loaf.

9. 9

   Beat the remaining egg with the remaining teaspoon of honey and brush on the challah.

10. 10

    Place on a greased cookie sheet.

11. 11

    Preheat the oven to 375F and bake challahs for about 45 minutes or until the loaves are golden and sound hollow when tapped.

* Per serving · 4 servings · Values may vary.

No additional tips available.