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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Whole Wheat Challah

Makes: 16 servings Yield: 1 loaf
Prep 40 mins Rise 1 hr 30 mins to 2 hrs 15 mins Bake 350°F 25 mins to 30 mins
Whole Wheat Challah
Ingredients
  • 1 1/4 - 1 3/4  cups  all-purpose four
  • 1  active dry yeast
  • 2/3  cup  warm water (120 degrees to 130 degrees F)
  • 1/4  cup  honey
  • 1/4  cup  vegetable oil
  • 3/4  teaspoon  salt
  • 1  egg
  • 1  egg yolk
  • 2  cups  whole wheat flour
  • 1  egg white
  • 2  teaspoons  sesame or poppy seed
Directions

1. In a large mixer bowl combine 1 cup of the all-purpose flour and the yeast. Stir together warm water, the honey, oil, and salt; add to mixer bowl along with egg and egg yolk. Beat with electric mixer on low speed for 30 seconds, scraping sides with spatula.

2. Beat on high speed for 3 minutes. Using a spoon, stir in all of the whole wheat flour and as much of the remaining all-purpose flour as you can.

3. On a lightly floured surface knead in enough of the remaining all-purpose flour to make a moderately stiff dough (6 to 8 minutes). Place in a greased bowl; turn once to grease surface of dough. Cover; let dough rise in a warm place until double (1 to 1 1/4 hours).

4. Punch dough down. Cover; let rest 10 minutes. Remove and reserve about 1 cup dough; cover and set aside. Divide remaining dough in half. On a lightly floured surface roll each half into a 30-inch-long rope. On a greased baking sheet, shape one rope into a triangle, joining ends about one-third of the way down on one side. Join one end of the second rope to the triangle about one-third of the way down, on the opposite side from where you joined the ends of the first rope. Form a star by weaving the second rope alternately over and under the first dough triangle. Press ends of dough tightly to seal.

5. Divide reserved dough into 6 pieces. Roll each into an 8-inch-long rope, about 1/4 inch in diameter. Cut each rope in half and, with the 2 halves, form an X over each place where the triangles overlap. Tuck ends of short ropes under the bread to secure.

6. To help the bread retain its star shape, make six 1-inch triangular pieces of foil. Push foil into the holes that form the star points.

7. Cover and let rise in a warm place until nearly double (30 to 60 minutes). Mix together the remaining egg white and 1 tablespoon water; brush over loaf. Sprinkle with sesame or poppy seed.

8. Bake in a 350 degrees F oven for 25 to 30 minutes or until golden. Cover with foil during the last 10 minutes to prevent overbrowning, if necessary. Cool on rack. Makes 1 loaf (16 servings).

Nutrition Facts (Whole Wheat Challah)
  • Servings Per Recipe 16,
  • cal. (kcal) 143,
  • Fat, total (g) 5,
  • chol. (mg) 27,
  • sat. fat (g) 1,
  • carb. (g) 22,
  • fiber (g) 2,
  • pro. (g) 4,
  • vit. A (IU) 49,
  • vit. C (mg) 0,
  • sodium (mg) 119,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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