Sprouted Whole Wheat Challah
I like to bake the braided challah dough in 2 loaf pans or 1 large and 4 small.
egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
cups organic sprouted whole wheat flour or any other flour
active dry yeast
optional topping: seasame seeds, poppy seeds, anise seeds, dried rosemary or dill
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
by: Lisa Rose