Sprouted Whole Wheat Challah
large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
organic sprouted red wheat flour
active dry yeast
• Optional topping: sesame, poppy, or anise seeds, dried rosemary or dill
Preheat oven to 350°.
Place all ingredients in your 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.
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 register 195° with an instant read thermometer.
Let cool on a wire rack.