Sprouted Whole Wheat Challah
  • 1 1/2cups lukewarm water
  • 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
  • 1 1/2teaspoons sea salt
  • 1/4cup coconut oil
  • 1/4cup honey
  • 4 1/2cups organic sprouted red wheat flour
  • 1tablespoon active dry yeast
  • • Optional topping: sesame, poppy, or anise seeds, dried rosemary or dill
  1. Preheat oven to 350°.
  2. Place all ingredients in your bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
  3. Alternatively, mix the liquid ingredients in a stand mixer or by hand.
  4. Then add in the flour and knead until a smooth, uniform dough is formed.
  5. Allow to rise for 2 hours or until it has doubled in bulk.
  6. Lightly flour a work surface.
  7. Divide the dough in half and shape as desired.
  8. If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
  9. Cover the dough and allow to rise for 45 minutes.
  10. Whisk the reserved egg white with a tablespoon of water in a small bowl.
  11. If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
  12. Brush the challah with the glaze and sprinkle with desired topping.
  13. Bake for 30 minutes - less for smaller loaves - until the loaves sound hollow when tapped on the bottom or register 195° with an instant read thermometer.
  14. Let cool on a wire rack.