10 Grain Challah Recipe

  Honey Wheat Challah

with 10 grain cereal

Time: 4-5 hours

Makes 4 braided loaves

Dry Ingredients:
2 T dry yeast (or 2 oz. packet)
1 T raw sugar
6c organic unbleached white flour
3c organic whole wheat flour
1c organic spelt flour
1/3 c 10 grain cereal (e.g. Bob’s Red Mill 10 Grain Hot Cereal)
1/4 c  course ground organic golden flax seed (optional)
1 T sea salt

Wet Ingredients:
2 1/4 c water – luke-warm
4 large organic eggs
3/4c extra virgin olive oil
1 c honey

For Glaze:
whisk 1 egg and 2T water
Poppy or sesame seeds (optional)

Directions:

Note: This recipe uses the “sponge” method which adds one rising period to the dough. To use the conventional method and save time you may skip step 5 and combine all the dry ingredients at once.

1. Dissolve yeast and raw sugar in the warmed water. Mix thoroughly and let stand for 10 minutes.

2. In a 5 quart mixing bowl, whisk together the eggs oil and honey. Mix thoroughly and add yeast mixture. The yeast mixture should have a large head of foam. If it does not you may have used excessively hot water – killing the yeast.

3. In a separate bowl, sift together the flour. Add the 10-grain cereal and optional flaxseed but do not add the salt.

4. Make the “sponge.” For mixing it is best to use a heavy duty stand mixer (e.g., kitchen Aid) if you have one. Using the whisk or beater attachment, mix about 2/3 of the sifted dry ingredients into the wet ingredients gradually so that the batter always remains smooth and wet. Continue to add the dry ingredients gradually so as to avoid clumps but hold about 1/3 in reserve. Add the salt to the reserve dry ingredients.

5.  When the batter consistency becomes too heavy for the utensil, set the sponge aside in a warm place for about 45-60 minutes or until double in volume.

6.  Return the bowl to the mixer and using the bread hook attachment continue to add the dry ingredients gradually. Continue to knead the dough in the mixer for 10-15 minutes or until the dough begins to separate cleanly from the side of the bowl. It is alright not to use all the dry ingredients – hold about 1/3 cup in reserve once again to use in the final mixing stage. (If you do not have a machine to do the kneading, knead the dough strenuously for about 15 minutes.)

5. Turn the dough out onto a floured surface and continue to knead by hand adding the flour mixture that you held in reserve as necessary until the dough is soft and elastic but not sticky.

6. Oil a large shallow bowl generously and place the dough upside down in the bowl and then flip over so that the top is well coated with the oil. Cover with a damp dish towel. Allow dough to rise in a warm place until at least double in volume (about 75-90 minutes - rising time is longer in the winter than in the summer.)

7. Punch down dough and turn onto a lightly floured surface. Knead for a minute or two. Cut dough into 4 equal pieces and form into round balls. Place three of the pieces of dough into a newly oiled bowl and cover.  Begin making the remaining piece into a loaf.

8.  Separate the dough further into 6 equal pieces and roll each into 14-15” long strands, first rolling between the palms and then on the bread surface. Braid the strands to make a loaf. This takes some practice. I learned this step by watching a few videos on YouTube. The six strand braid is much more elegant, but if you don’t want to take the time to learn this, simply use a three strand braid.

9.  When the loaf is braided brush lightly with oil to keep moist while rising and place on an oiled baking sheet. Repeat process for each of the other loaves. Set loaves in a warm place to rise for 60-90 minutes.

10. Before putting risen loaves in the oven, brush them with egg glaze and sprinkle with poppy or sesame seeds (optional). Bake in a 350 deg. Oven for about 25-30 minutes or until evenly golden brown. When done remove loaves to a rack and cool for 20 minutes before eating. Enjoy!