Recipe: 100% Whole Wheat Challah
Makes 3 medium loaves.
- Stand mixer with dough hook
- Baking sheet with parchment paper
- Digital scale
- Brush for egg wash
- Bench scraper to cut dough
- 600g King Arthur Organic White Whole Wheat Flour (4 C)
- 37g Bob’s Red Mill Wheat Gluten Flour (1/4 C)
- 10g potato starch (1 Tbsp.)
- 1 tsp. fine salt
- 2 large eggs
- 1 large egg yolk
- 90g honey granules (1/2 C)
- 210g warm water (1 C)
- 100g vegetable oil (1 C)
- 1 egg white (reserved from above)
- Pinch salt
- 1 Tbsp cold water
- Optional topping like sesame seeds, poppy seeds, or “everything” mix
- In a large bowl, whisk together flour, gluten, potato flour, and salt.
- In bowl of a 6-quart stand mixer, combine water, yeast, eggs, yolks, and oil.
- Add flour mixture. Using dough hook, mix on low speed for 5 minutes. (Dough may feel a little dry, but the flour will continue to absorb its liquid while it rises.)
- Divide dough into 3 equal pieces (about 582 grams each). Place each piece in a lightly oiled bowl. Cover and let rise until doubled, about 2 hours.
- With each piece of dough, remove from bowl, divide into 4 pieces, and roll pieces into 10-inch ropes. Braid ropes tightly. Pinch ends and tuck under to neaten.
- Place the 3 braided loaves onto a parchment-lined baking sheet. Cover with a towel or plastic wrap and let rise for 45 minutes (until increased by one-third).
- Adjust oven rack to lower-middle and preheat oven to 325°F Convection.
- Whisk egg white with salt and water. Brush egg mixture onto loaves. Coat thoroughly with seed topping if using.
- Bake 25 minutes. Cool on wire rack.
Rising tip: Place the dough in an unheated oven with only the oven light on. That should provide just enough warmth to stimulate the yeast.