Honey Wheat Challah Bread

Last week’s recipe was delicious but ginormous! I strayed from the book this week to find a smaller recipe for challah bread. I found a great one here and then altered it just a bit to get what I wanted: Honey wheat challah bread.

I started off by proofing the yeast as usual, then mixed all the wet ingredients together with the wheat flour. I decided to forgo the flour well this time which didn’t seem to affect how the ingredients were integrated.

Next, the activated yeast went in the wheat flour mixture.

Then, the all-purpose flour was added ½ cup at a time. I made sure that the flour was fully incorporated this time before adding more.

For the other beginners out there, here is a snapshot of how the dough transformed when each ½ cup of flour was added.

SIDE NOTE: I’ve learned to make sure each bit of flour becomes part of the dough before adding the next bit. The flour will be incorporated eventually, just keep mixing.

 The dough started with 1 ½ cups flour so this makes 2 cups

2 ½ cups

 3 cups

 3 ½ cups

SIDE NOTE: The dough was so sticky here I couldn't get my hand out, that is why it is in the picture

4 cups

4 ½ cups

This is the dough after 7 minutes of kneading

After trying out the new master recipe last week (see how it went here), I was intimidated by the quantity of flour that had to be added. In retrospect, I didn’t mix the dough very well because I was worried about getting on to the next ½ cup of flour.

The dough this week was a lot softer and smoother than last week’s. I think it is because I thoroughly incorporated each ½ cup of flour before adding the next ½ cup.

I let the dough rise until double in size.

A simple braid seemed appropriate again for this bread. After letting it double in size again . . .

It was baked!

Honey Wheat Challah Bread

Adapted from the recipe here

Ingredients:

1 cup warm water

A pinch of sugar

1 package active dry yeast

¼ cup honey

1/3 cup oil

1 ½ teaspoon salt

2 eggs

1 ½ cup whole wheat flour

3 cup all-purpose flour

Directions:

Add the yeast, sugar, and ½ cup water to a bowl. Stir yeast mixture until dissolved then it let stand for 10 minutes or until foamy.

Add the honey, oil, salt, eggs and wheat flour to a large bowl. Stir until combined.

Add the yeast mixture to the wheat flour mixture and stir until combined.

Add the all-purpose flour to the wheat flour mixture, ½ cup at a time, mixing thoroughly between each ½ cup.

When all the flour has been incorporated, knead the dough for 5 – 7 minutes.

Place dough in a greased container, cover with plastic wrap, and let rise until double in size, about 2 hours.

Turn the dough out onto a floured surface and divide into thirds.

Roll each third out into a rope about 16 inches long then braid strands together.

Cover loosely with plastic wrap and let rise until double in size, about 45 minutes.

Bake at 350° for 40 minutes.

Allow bread to cool completely before cutting.