You can try this with 100% whole wheat flour too, just add another tablespoon of vital wheat gluten. This gives the instructions for a food processor but you can use a mixer or do it by hand. Preparation time does not include rising time.
Whole Wheat Challah
Servings
2 loaves
Ingredients
- 6 tablespoons sugar
- 2 packs active dry yeast 14 g, 1/2 ounce or 4 1/2 teaspoons
- ¾ cup warm water
- 3 cups all purpose flour
- 3 cups whole wheat flour
- 1 tablespoon vital wheat gluten
- 2 teaspoons salt
- ¾ cup plus 1 tablespoon cold water
- ½ cup vegetable oil
- 2 large eggs
- Cooking spray
- Egg wash of 1 egg with 1 tablespoon water
Instructions
- Dissolve yeast and 2 teaspoons sugar in warm water in a 2 cup liquid measure and let stand until foamy, about 5 minutes.
- Insert dough blade into food processor. Add flour, vital wheat gluten, rest of sugar, and salt. Pulse until combined.
- Add cold water, oil and eggs to yeast mixture in measuring cup.
- With machine running on dough speed, add yeast mixture through tube in steady stream as fast as the flour absorbs it. Once dough cleans the sides of the work bowl and forms a ball, continue processing for 45 seconds to knead dough.
- Place dough in a floured plastic ziplock bag and seal. Let dough rise in a warm place until doubled in sized about 1 to 1½ hours.
- Place dough on lightly floured surface and punch down. Let rest 10-15 minutes. Divide dough into two. Shape.
- Place shaped bread on cookie sheet sprayed with cooking oil. Cover with plastic wrap coated with spray and let rise until double about 45 minutes.
- Preheat oven to 375.
- Brush with egg glaze, bake in lower third of oven for 20 minutes.
- Lower temperature to 350. and bake until brown and hollow, about 10 minutes. Cool on wire rack.
3/4 cup plus 1 tablespoon is correct and the cold water works fine when using active dry yeast that has already started to work with the mixing of warm water.
I have never used sprouted whole wheat flour before, so I can’t say, but if you have substituted it in other recipes I am sure it would be similar.
Using the appropriate yeast, could I make the dough using a bread machine with the same ingredients? I usually make my challah dough in the bread machine and then take it out, braid it, let it rise and bake it in the oven.
Does the recipe call for 3/4 c cold water or 3/4 + 1 tabl cold water or just 1 tb cold water? I’ve never put cold water in a bread or challah recipe. Won’t the cold water stop the yeast and dough from growing
How do you adjust the recipe for sprouted whole wheat flour?
I have lived in the the US, Australia and now Israel and have had to adjust my challah recipes with each move.
How much challah rises can also be effected by humidity levels in the air, and Florida is much more humid than Nevada!
Yes, this one comes pretty soft, not as soft as white, but I think you will like it.
Is this challah soft? usually with whole wheat challah i find it usually comes out a little hard but if it works, I’m so excited to try this recipe!
Thanks!
I am guessing it is an altitude change issue, which I am not so familiar with, but maybe this guide will help you http://www.kingarthurflour.com/recipe/high-altitude-baking.html
Some one help me out. Every since I moved to Nevada from Florida my challah never rises and I have not done anything differently. Does any one know why this is, or has anyone else had a similar problem?
It says at the bottom, 375 for 20 minutes, then 350 for 10.
What time and temperature is used for this recipe???
This is the best easiest challah I have made.
Good question. Vital Wheat Gluten is the the protein in flour the same gluten that many people need to avoid if they have sensitivity, it is what gives breads their elasticity. Whole wheat flour is lower in gluten so adding the gluten to breads that use whole wheat flour is particularly helpful in making it fluffier and less dense. I do sometimes make it without it, but find it is always better with it.
What is vital wheat gluten and what does it do for the challah?