Best Moms Multigrain Challah Recipes

MOM'S CHALLAH

Steps:

• Dough: In the bowl of a stand mixer, whisk yeast and water to fully dissolve yeast. Add sugar, orange juice, salt, melted butter, and 2 eggs, and whisk to combine. Then add raisins and flour. Attach a dough hook and mix on low speed just until the dough comes together and is not sticky. Mix an additional 2 minutes, the last 15 seconds on medium speed.
• Turn dough onto a work surface and knead a few times to bring it together, then place in a large buttered bowl. Place plastic wrap over dough, making sure to lightly tuck the plastic around the sides of the dough. Allow dough to rise until doubled in size, about 60-90 minutes.
• The dough is ready when you can press your finger into the dough and it holds the indentation. Gently move the dough onto your work surface in one piece. Cut the dough into thirds and, without deflating the dough too much, roll each piece into a strand about 10 inches long. Lay the strands out parallel to each other, and pinch them together at one end. Pull the rightmost strand over the center one, then the left over the new center, alternating until you have a tightly finished braid and can pinch the end together. At this point, you can wrap the braid around itself to form a "turban" and seal the ends together. If it doesn't look right, just unbraid and try again! Place challah on a parchment-lined baking tray and cover with plastic wrap. Allow to rise until doubled in size, about 1 hour. Preheat oven to 350 degrees F.
• Whisk the remaining egg with 2 tablespoons water in a bowl. Glaze the top and sides of the challah with this egg wash, then bake 35-45 minutes.
• To test if the challah is fully cooked, tap on its bottom-it should sound hollow. Let cool 30 minutes. Serve. (And remember, if you're eating it fresh, tear it apart with your hands!)

AUTHENTIC MULTIGRAIN CHALLAH

Steps:

• Place the sugar, yeast, and half the warm water in the bowl of an electric mixer (strong enough to handle five pounds of flour) Let the yeast proof for about 15-20 minutes in the bowl.
• Add the flours, sunflower seeds, bran, oil, eggs, and remaining water, alternating the wet and dry ingredients as you add. Add the kosher salt as a dough begins to form, and knead it at medium speed for seven to eight minutes.
• Place about one teaspoon of oil in the center of a large bowl. Transfer the dough into the bowl and flip it to coat completely with the oil. Place the bowl in a large garbage bag and knot the bag loosely. Let it rise for one hour.
• Take challah, and discard the challah piece according to your minhag. Form the remaining dough into your desired shapes. Combine the ingredients for the egg wash and brush it on the dough. Let the dough rise for another 45 minutes to one hour. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
• Bake large challahs for 40 minutes, and smaller individual challahs for about 25 minutes.

MULTI-GRAIN CHALLAH

Steps:

• Using a food processor with steel blade, place all ingredients in bowl and mix until just mixed. Dough should be a bit sticky. Don't overprocess. If its too liquidy, add more flour.
• Take out and knead and let rise in a bowl near heat covered with a damp warm cloth/towel. Rises in 30-45 minutes.
• Punch down and form into challahs. Let rise again.
• Brush the egg wash on and add seeds. Bake for 25 minutes at 375 degrees Fahrenheit.

MOM'S MULTIGRAIN CHALLAH

Steps:

• Bake at 350'

MOM'S CHALLAH, SECOND VERSION

Steps:

• Dissolve yeast in 1/4 cup water and set aside. It will soon start bubbling.
• In a large mixing bowl, combine the sugar, 2 cups of water, oil and salt. Mix.
• Add the eggs and the yeast mixture and mix well.
• Add 4 cups of flour, and mix well again. Add the remaining flour, 1 cup at a time, mixing well after each addition.
• Turn out the dough onto a floured surface and knead knead knead. (If you are doing this in a mixer, just knead in the mixer.) When it is smooth and elastic, it is done. You may need to add a little extra flour or water to get it to that earlobe consistency. You can add the raisins here if you'd like.
• Place in a lightly oiled bowl, cover with a damp towel, and let it rise until doubled in size.
• Punch down, knead another few minutes, and return to the bowl for another rising.
• Divide into thirds (by cutting with a knife; don't pull), and shape into loaves.
• Heat oven to 350°F
• Place each loaf in a prepared pan or on a cookie sheet lined with parchment paper. Brush the tops with the egg/water mixture, and sprinkle with seeds if you wish.
• Bake for about 45 minutes. When done, the loaves will sound hollow when tapped on the bottom.