Whole wheat Challah Bread
 
 
Author:
Serves: 2 loaves
Ingredients
For the Pâte Fermentée (to be made 8-24 hrs ahead)
  • ½ cup plus 1 tsp (120 gms) lukewarm water
  • ⅔ tsp active dry yeast
  • 180 gms (1⅓ cups plus 1 tbsp) bread flour
  • 1 tsp salt
For the challah:
  • ¼ cup plus 1 tbsp water
  • 220 gms (1¾ cup) whole wheat flour
  • 85 gms (2/3 cup) bread flour, plus more for dusting
  • 3 large egg yolks ( you could also use 2 large eggs instead)
  • ⅓ cup canola oil
  • 2 tbsp honey
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 egg, for egg wash
  • 1½ tsp active dry yeast
  • 1 tbsp sesame seeds
Instructions
To make the Pâte Fermentée:
  1. In a stand mixer attached with a dough hook, add the water and yeast. Add in the flour and salt. Mix together on low speed for 2 minutes. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes.
  2. Refrigerate for a minimum of 8 hours and a maximum of 24 hours.
For the challah
  1. In the bowl of a stand mixer fitted with a dough hook, add the water, both flours, the 3 yolks (or 2 beaten whole eggs), the oil, honey, salt and sugar. Add in the Pâte Fermentée cut into small bite sized pieces along with the yeast. Mix on low for 2 minutes, and then turn speed up to medium high and knead for another 5-6 minutes. Apply the windowpane test to check if the gluten has developed (you should be able stretch out the dough to a thin film without breaking it). You could also knead this by hand. It will take longer.
  2. Put the dough in a well greased bowl and cover with plastic wrap and let rise in room temperature for 1½ to 2 hours.
Shaping:
  1. Divide the dough into 2 equal parts.
  2. You can shape the dough into either a 3 braid challah or a 6 braid challah. To make a 6 braid one I have provided the youtube link to the instructions in the post above. You will need to divide each piece of dough into six equal parts and make long thin ropes of each part. Then following the technique shown in the video braid the loaf.
  3. Set the loaves on a parchment lined baking sheet.
  4. Beat the egg for the egg wash. Carefully brush the loaves with the egg, reserving the leftover egg for a second wash.
  5. Loosely cover the bread with plastic wrap and let stand at room temperature to rise for another 1 hours.
  6. Preheat oven to 350 F/ 180 C.
  7. Uncover the challah and brush them again carefully with the egg wash.
  8. Sprinkle sesame seeds on top and let dry for 10 minutes on the counter.
  9. Bake loaves in oven for about 25 minutes till they are mahogany colored. The loaves should sound hollow when tapped on.
  10. Let loaves cool on wire rack completely before cutting into them.
Recipe by The Novice Housewife at https://novicehousewife.com/2017/04/07/whole-wheat-challah-bread/