Whole-Wheat Challah

Since one of my readers complained that I never publish "health-friendly" recipes, I submit here for your consideration, a healthy challah recipe. Now, by me, challah is yellow, light and basically a twinkie, as far as the glycemic index goes. But here is a recipe which is quite light and might even be half-way good for you. I haven't tried braiding it yet, myself. Should make 4-6 loaves or 60 rolls or any permutation of either.

Whole-Wheat Challah

4 c. warm water
3 tbsp dry yeast
1/2 c. oil, corn or safflower
1/2 c. honey
4 eggs
12 - 13 c. whole wheat flour
1 tbsp. kosher salt - don't skip this as it regulates the rising of the yeast

Create a yeast sponge by mixing water, yeast and salt in a really big bowl. Add oil, honey and eggs. Blend well then mix in about 5 cups of the flour until smooth. Cover and let rise about 1 hour (maybe less) until it is very bubbly. If not, you have bad yeast and throw the whole thing out.

Add most of the rest of the flour, reserving say 1/2 a cup for the bread board and salt Turn onto bread board or other floured surface and knead for 10 min. Add remaining flour as needed to keep from sticking. Braid or shape into loaves and/or rolls. Let rise for a second time, 45 - 1 hr. Brush with egg wash and sprinkle with seeds, if you like this.

Preheat oven to 350 and when oven is hot, place risen loaves on middle rack for 45 - 1 hr. Baked loaves will sound hollow when tapped. Cool on racks out of pans.