Honey Whole Wheat Challah

Reprinted with permission from Stanley Ginsberg's and Norman Berg's Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking.

Honey Whole Wheat Challah

Makes two 24oz/680g loaves

Volume	Ingredient	Ounces	Grams	Baker's Percentage
3½ cups	Bread or all purpose flour	16.75	475	60%
2 2/3 cups	Whole wheat flour, preferably stone-ground	11.25	320	40%
2¼ tsp	Table salt	0.50	16	2%
1¾ tsp	Instant Yeast	0.25	8	1%
2 tbs + 1 tsp	Honey	1.75	55	7%
1¼ cups	Warm (90°F/32°C) Water	9.25	265	33%
3½	Large eggs, beaten	6.00	170	21%
1/3 cup	Vegetable oil	2.75	80	10%
1	large Egg, lightly beaten, for glazing	1.75	50
2 tbs	Poppy, sesame or chernushka seed (optional)	0.50	15

1. Combine the flours, salt and instant yeast into a mixing bowl or the bowl of a mixer, and use the flat (paddle) beater to blend at low (KA 2) speed, about 1 minute.
2. In a separate bowl, whisk together the honey, water, eggs and oil, then add to the dry ingredients. Continue blending until the dough is evenly hydrated and comes together in a shaggy mass.
3. Switch to the dough hook, if using a stand mixer, and knead at low (KA 2) speed for 10-12 minutes until the dough forms a smooth, glossy ball that leaves the sides of the bowl. If kneading by hand, turn the dough onto a well-floured work surface and knead for 12-14 minutes until the dough is smooth and elastic.
4. Form the dough into a large ball, put it into an greased bowl, cover with a damp towel or cling wrap and allow to ferment until doubled in bulk, about 60 minutes.
5. Turn the dough onto a lightly floured work surface and punch it down. Divide it into two pieces of approximately 24 ounces/680 grams and divide each of these into as many pieces as appropriate for the braid you’re using. Roll each piece into a tight ball, cover them with a damp towel and allow them to rest for 20-30 minutes to relax the gluten.
6. Using your hands, roll each piece into a long sausage that is thick in the middle and tapered to a point at the ends and braid.
7. Put the braided loaves on a piece of baking parchment, cover them with a damp towel and allow them to proof until your finger leaves a dent in the dough that doesn't spring back.
8. About 20-30 minutes before bake time, preheat your oven to 350°F/175°C with the baking surface in the middle.
9. Brush each loaf lightly with beaten egg, wait one minute and then give them a second coat. Sprinkle with poppy, sesame or chernushka seeds to taste.
10. Slide the loaves and parchment onto your baking stone or bake on a sheet pan for 30-40 minutes, turning the loaves halfway through so they’ll brown evenly.
11. Transfer the finished loaves to a rack and let cool for at least an hour before cutting.

Inside the Jewish Bakery can be purchased on the Inside The Jewish Bakery website, on Amazon.com or Amazon.ca, or at your local bookseller.