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!
