Wholewheat Challah Bread

Here is a great recipe for challah, given to me by my Mom, Shirley - a yeast dough enriched with eggs and formed into a pretty braid. The finished product is a tender, moist crumb with a delicious wholewheat taste. When you look at the ingredients, you'll see that I have used a double recipe. Just think about, if you're going to the trouble of making your own bread, then you might as well make a decent amount! I made a great big loaf, but it's just as good made into 2 loaves - the bread freezes very well.

I used my Kitchen Aid stand mixer and dough hook, but if you want to make this by hand then go for it! I have found that a 3 cup quantity of bread dough mixes well in the food processor. I know that it's better to make bread in warm weather and here in Boston, it's hovering around the freezing mark. So, I 've found that if I heat my oven to 200 degrees F and then turn it off, it is the perfect temperature for my bread to proof (or double in size) very nicely. So there's no excuse not to make bread - it's a great activity for you and your kids on a snowy day.



Wholewheat Challah Bread
(Makes 1 large or 2 small loaves)

Ingredients:1/2 cup warm water (should be as hot as hand can tolerate)
1 tablespoon dried yeast
1 tablespoon sugar

3 cups wholewheat flour
3 cups all purpose or bread flour
1 1/2 teaspoons salt
2 tablespoons sugar
2 large eggs, lightly beaten

1/4 cup canola oil
1 - 1 /2 cups warm milk



Directions:

• Start by activating the yeast. Mix together the yeast, sugar and warm water. Cover with plastic wrap and leave for 5 minutes until frothy head appears.
• Mix together the flours, salt and sugar in a large mixing bowl.
• Add the yeast mixture, eggs, oil and 1 cup milk. Start mixing the ingredients until a sticky dough forms - you may need to add extra milk.

• Leave the dough to rest for 10 minutes. (This gives the flour a chance to absorb the liquids)
• Begin kneading the dough, either with the mixer or by hand, for 5 to 10 minutes or until the dough is smooth and elastic.
• Form the dough into a ball and place in a large bowl (greased with no-stick spray). Cover with plastic wrap and leave to rise until doubled in size.

• Turn the dough onto a clean work surface and divide into 3 equal parts.

• Roll each piece into a long rope to prepare making a braid. Make sure it will fit your baking sheet. Form a braid and tuck the ends under at each end.

• Transfer loaf carefully to a greased baking sheet and leave to rise in a warm place until puffed up, about 20 - 30 minutes.

• Preheat oven to 375 degrees F.
• Brush loaf with beaten egg and sprinkle with poppy seeds or sesame seeds if desired (I used black sesame seeds)
• Bake for approx. 40 minutes or until internal temperature reaches 190 degrees F. Cool on wire rack.