Best Bread Machine Honey Whole Wheat Challah Recipes

HONEY WHOLE WHEAT CHALLAH

Steps:

• In a large bowl, mix yeast, warm water and 1 cup of bread flour into a thin batter, and let stand until the mixture shows frothy bubbles, about 10 minutes. Stir in vegetable oil, honey, 3 eggs, and salt until well combined. Beat in 2 more cups of bread flour and the whole wheat flour, alternating flours by cupfuls, until the dough is too stiff to stir in more flour.
• Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a plastic bag, and let rise in a warm, draft-free place until doubled, 1 to 2 hours.
• Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 3 equal-sized pieces. Cut the first piece into 3 equal parts. Set the rest of the dough aside under a cloth to prevent drying out while you braid the first loaf.
• Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other 2 loaves, place them on a baking sheet lined with parchment paper, and let rise until doubled, 45 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Beat 1 egg with 1 teaspoon of water in a small bowl, and brush the egg mixture over the braided challah loaves. Sprinkle with sesame seeds.
• Bake in the preheated oven until the tops are a deep golden brown and the loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

HONEY WHOLE WHEAT CHALLAH

Steps:

• 1. Place the dough ingredients in the bread machine pan according to order in manufacturer's instructions. Set the electronic panel to dough setting and select start. 2. Ninety minutes later, the dough should be done. You can leave the dough in the machine until you are ready to braid it. 3. Divide into two loaves and braid. 4. Place braided loaves on a greased cookie sheet. Alternatively, place each braided loaf in a greased, rectangular loaf pan or oval challah pan. 5. Preheat oven to 350 degrees F. 6. Crack an egg in a bowl and mix with a fork. Brush egg wash over the loaves. Sprinkle with sesame seeds, poppy seeds or oats. 7. Bake for about 35 minutes, until the loaves are golden. Notes: White whole wheat flour is a great way to add whole grain goodness into your diet. This 100% whole wheat flour is milled from hard white wheat, rather than traditional red wheat used to make typical whole wheat flour. Since white whole wheat flour is a lighter color grain with a milder taste and somewhat finer grind than its traditional cousin, I often omit white flour altogether and use four full cups of white whole wheat flour. Vital wheat gluten will strengthen the structure, lighten the texture, and promote a good rise in the dough.

BREAD MACHINE HONEY-WHOLE WHEAT BREAD

Steps:

• Place warm water, butter, honey, whole wheat flour, flaxseed meal, vital wheat gluten, salt, dry milk, and yeast in a bread machine in the order listed. Run a basic wheat bread cycle, but adjust the cook timer to cut baking time down by 25 to 30 minutes. I time the bread and take it out when I see that it is not yet brown. If you like a crusty bread you may let it cook the entire time.
• Remove loaf from the machine after the cycle is done.

BREAD MACHINE CHALLAH I

Steps:

• Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
• Select Basic Bread and Light Crust settings. Start.

HONEY WHOLE WHEAT BREAD

Steps:

• Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

BREAD MACHINE CHALLAH II

Steps:

• Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
• After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.
• Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.
• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.
• Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.

IRRESISTIBLE WHOLE WHEAT CHALLAH

Steps:

• In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
• Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
• Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
• Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.

BREAD MACHINE HONEY WHOLE WHEAT CHALLAH

Steps:

• Add water, eggs, olive oil, honey, sugar, and flour to the bread machine bowl in that order.
• Make a well on top of the flour mound and add the yeast.
• Add salt along the side of the flour mound.
• Set your bread maker to run a "dough" cycle.
• Remove dough and braid challah (this is the fun part! See http://www.youtube.com/watch?v=q0kf0MFRpXg for instructions.).
• (Optional) For a professional look, coat the braided challah with egg using a basting brush, and sprinkle sesame seeds on top.
• Bake at 325 F for 30-40 minutes.

HONEY CHALLAH

Steps:

• In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate two eggs; refrigerate two egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. , To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up the loaf and re-center it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to a wire rack to cool.

100% SPELT BREAD (BREAD MACHINE) 2LB LOAF

Steps:

• Place ingredients in loaf pan in order suggested by manufacturer. (The above order is for my Black & Decker bread machine).
• Make a well in the flour, then add the yeast to the well, to avoid it touching the liquid.
• Set to Rapid Bake/Basic, and choose Light Crust.