WHOLE GRAIN CHALLAH
Challah is best enjoyed warm from the oven. This recipe makes an intentionally small 1 lb loaf. Perfect for most meals. When a larger loaf is needed, simply double the ingredients and add a few minutes to the bake time.
Provided by Eric Rusch
Categories Recipes
Time 1h20m
Yield 1 - one pound loaf
Number Of Ingredients 12
Steps:
- Please watch the video for detailed instructions. The following is intended as a general guideline to accompany the video.
- Combine the dry ingredients (not the seeds).
- Combine all the wet ingredients (except the egg wash) in a medium bowl.
- Mix the dry ingredients into the wet. Cover and let sit for 10 minutes.
- Knead the dough for 5-7 minute or do a series of 3 or 4 stretch-and-folds at 10-15 minute intervals.
- Let the dough rise in covered bowl until about doubled in volume. The time it takes can vary greatly depending mostly on room temperature. Figure on somewhere between 1 to 2 hours.
- Punch down the dough. On a flour dusted work surface, divide the dough into equally weighted balls (one ball for each strand you intend to braid).
- Roll the balls into strands and braid into whatever style suits your fancy. Reference YouTube for numerous options.
- Place loaf on parchment lined baking sheet, apply egg wash, sprinkle with sesame or poppy seeds and cover with plastic wrap (mist plastic wrap with a spray of oil to prevent it sticking to dough). Over the next 1-2 hours the dough will rise about 50% to as much as nearly doubling.
- Place in 350º oven until the internal dough temperature reaches 190º. Bake time is about 18-20 minutes. Ovens vary, so the first time you make this bread, start checking the dough temp at about the 16 minute mark.
- Let cool for at least 15 minutes. Enjoy while fresh and warm.
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