Sprouted Whole Wheat Challah
Ingredients
- 1 1/2 cups lukewarm water
- 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
- 1 1/2 tsp sea salt
- 1/4 cup coconut oil
- 1/4 cup honey
- 4 1/2 cups organic sprouted whole wheat flour or any other flour
- 1 tbsp active dry yeast
- optional topping: seasame seeds, poppy seeds, anise seeds, dried rosemary or dill
Servings:
Units:
Instructions
- Place all ingredients in the bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
- Alternatively, mix the liquid ingredients in a stand mixer or by hand then add in the flour and knead until a smooth, uniform dough is formed.
- Allow to rise for 2 hours or until it has doubled in bulk.
- Preheat oven to 350 degrees.
- Lightly flour a work surface.
- Divide the dough in half and shape as desired. If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
- Cover the dough and allow to rise for 45 minutes.
- Whisk the reserved egg white with a tablespoon of water in a small bowl.
- If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
- Brush the challah with the glaze and sprinkle with desired topping.
- Bake for 30 minutes—less for smaller loaves—until the loaves sound hollow when tapped on the bottom or registers 195 degrees with an instant read thermometer.
- Let cool on a wire rack
Recipe Notes
from: www.realfoodddigest.com by: Lisa Rose
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