This recipe is from a good friend of mine who only bakes with white whole wheat. The recipe calls for all white whole wheat, which automatically means it will be a bit of a heavier challah, with a crispy crust and a great consistency. This is a large recipe, so if you don
- • fresh bakery yeast - 90 grams (a bit more than 3 oz.) (see NOTES)
- • sugar - 1½ cups
- • lukewarm water - 5½ cups
- • white whole wheat flour - 6 lbs.
- • salt - 2½ Tbsp
- • honey - ½ cup
- • extra large eggs - 4
- • oil - 11⁄8 cups
- • egg - 1 whole
- • oil - 1 Tbsp
- • water - ½ tsp
- In the bowl of a heavy-duty mixer fitted with a dough hook, place yeast, sugar and 3 cups water. Let sit for 5 minutes if using fresh yeast. Add flour, salt, honey and eggs and the rest of the water. Mix for 1 minute and add oil.
- Mix for 10 minutes on the highest setting. Cover the bowl and let rest for 5 minutes. Uncover and mix again on high for 5 minutes.
- Coat your hands with oil and remove dough from mixer (dough may be somewhat sticky — this is fine). Let rise for 1 to 1½ hours in a closed plastic bag, leaving room for the dough to grow. (You may also want to put a bit of flour into the plastic bag and shake it before putting the dough into it.)
- After dough has risen, perform hafrashas challah — separating a small amount of dough in fulfillment of the mitzvah. Divide dough into sections and braid. Place loaves on parchment-lined baking sheets, not touching each other. Cover and let challah rest for another half hour.
- Preheat oven to 400° F (200°C). Mix the ingredients for the egg wash and brush the challos.
- Bake for 5 minutes, then lower to 220° F for 10 minutes, followed by 375° F for 25 minutes. This creates challah with a crispy crust that is soft inside.
It will also work if you start at 400° F (200°C) and, after 5 minutes, lower to 350° F (180° C) for another 40 minutes.