Whole Wheat Challah

We love the smell of Challah bread
baking in the oven as we
prepare for Shabbat.

After trying a few recipes,
this is one that we use the most often.

Today our youngest (age 6)
braided the dough herself.
These are her loaves...

Whole Wheat Challah Bread

6 cups whole wheat pastry flour
(or use part white wheat flour)
1/3 cup olive oil
1/3 cup honey
3 cups warm water
2 Tablespoons yeast
1 Tablespoon salt


In large bowl,
mix warm water and yeast,
let sit for 5 minutes.
Stir in honey and oil.
Add 4 cups of flour, stir,
then add salt.
Add rest of flour,
until dough clears the sides of the bowl.
Knead for about 5-7 minutes
(I do all of this in my Bosch mixer).

Split dough into two balls,
for two loaves.
Split each ball into six smaller balls,
roll into six strands for each loaf,
and then braid.
(Here is a helpful tutorial video
on how to braid a six strand challah)
Brush with egg wash, if desired,
to give bread a shine when baked.


Place on cookie sheet
and let rise for one hour.
Bake at 350 for about 20 minutes.

Variations:
For an herb challah,
knead a teaspoon of basil,
rosemary, oregano, and thyme
into the dough.


Enjoy!
And share with others. :)




What is Challah bread
and why two loaves?

Here's a portion from wikipedia:
According to Jewish tradition,
the three Sabbath meals
(Friday night, Saturday lunch,
and Saturday late afternoon)
and two holiday meals
(one at night and lunch the following day)
each begin with two complete loaves of bread.
This "double loaf" (in Hebrew: lechem mishneh)
commemorates the manna that fell from the heavens
when the Israelites wandered in the desert
for forty years after the Exodus from Egypt.
The manna did not fall on the Sabbath or holidays;
instead, a double portion would fall
the day before the holiday or sabbath.
It is these hunks of bread,
recognizable by their traditional braided style
(although some more modern recipes are not braided)
that are commonly referred to as challah.

Want to know how YHVH
commanded His people?
See Exodus 16


Shalom!