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No Knead Challah

No Knead Challah Bread

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Servings

Ingredients

  • 3 cus whole wheat flour 15 oz.
  • 4 cups all-purpose flour 18 oz
  • 2 tablespoons vital wheat gluten
  • 1 tablespoon plus 1/2 teaspoon salt
  • 1 1/2 tablespoons instant yeast
  • 1 1/2 cups lukewarm water
  • 4 large eggs
  • 1/2 cup honey
  • 1/2 cup vegetable oil
  • 1 egg any size beaten with 1 tablespoon cold water
  • 2 to 3 tablespoons sesame seeds or poppy seeds optional

Instructions

  • To make the dough: Combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts). Stir to make a sticky dough.
  • Cover the bowl, and let the dough rise for 2 hours at cool room temperature.
  • Refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 4 days before using.
  • When you're ready to make challah, remove the dough from the refrigerator, and scoop out about one-third of the dough (about 21 ounces). Transfer it to a floured work surface; a silicone mat works well here.
  • The dough is not the easiest to work with, so I made one pull apart challah by placing small rolls all around a round pan.  It made two large challahs this way, maybe next time I would try and make three.
  • Cover the pan, and allow the braid to rise for about 90 minutes, till it's quite puffy. Towards the end of the rising time, preheat the oven to 350°F.
  • Uncover the challah, and brush it with the egg/water mixture. Sprinkle with seeds, if desired.
  • Bake the challah for 30 to 35 minutes, till it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F.
  • Remove from the oven, and carefully turn out of the pan onto a rack to cool.