Rich ‘n Tasty Mixed Wheat Egg Challahs
Makes 6 larger sized challahs or 30 small rolls
You may halve this recipe very easily if you prefer less for your family, or follow the storage techniques for extra challahs listed on page 42 of the book…
2 cups white flour
3 cups whole wheat flour
2/3 cup oil
1 ½ T. salt
1/3 cup honey
¾ cup light brown sugar
2 oz. / 50 grams fresh yeast
3 cups warm water
Dissolve the yeast in ½ cup of the warm water and a bit of the sugar. When it froths and bubbles, it is ready to use.
Mix these ingredients together until they form a batter. Let it rise for 1 hour. Punch it down and then add to it:
5 cups whole wheat flour
5 cups white flour
1 cup bran or wheat germ
1 cup warm water
Knead this into the first batter until you have a workable and smooth dough. If it is sticky, smear it with a bit more oil and then knead a bit more until it you reach the desired consistency.
Separate challah with a bracha.
Let this dough rise another hour, covered in plastic. Then shape and rise as directed in the book, Chapter Two, ppgs. 36-43.
Brush the risen challahs with a mixture of 1 whole egg + 1 egg yolk + 1 T. sugar.
Bake in a preheated oven at 350° F / 180°C until golden brown top and bottom, about 40 minutes.