Honey Whole-Wheat Challah

We obviously aren't following a gluten free diet here at SteffesWood Apiary!  I've been on a bread baking kick and have been having some great luck with challah.  This whole wheat challah recipe produced a lightly sweetened loaf with a soft crumb that is also great toasted.  It makes a gorgeous loaf, too!

1 cup water
1/4 cup honey (I used amber summer honey, but fall honey would be delicious here)
2 tablespoons butter
2 cups whole wheat flour
2 cups unbleached all-purpose flour
1 packet (.25 ounce) rapid-rise yeast
1 teaspoon salt
1 whole egg, plus one egg yolk
1 teaspoon (or so) sesame seeds

Heat water, honey and butter in a small pan over low flame until the water is warm enough to melt the butter.  You don't want the water to be boiling hot, but it should be hot to the touch.  Stir to melt butter and dissolve honey.  In a separate bowl, combine 1 and 1/2 cups whole wheat flour, 1 and 1/2 cups all purpose flour, yeast and salt in the bowl of a standing mixer fitted with a dough hook (or large bowl).  While mixer runs on low speed, pour hot water/honey/butter mixture into bowl.  Beat the whole egg with a fork and pour it into the bowl, too, and mix until the liquid begins to combine with the flour. Stop mixer, scrape down sides of the bowl and turn mixer onto medium speed.  Knead dough about 5 minutes, adding up to 1/2 cup more each of whole wheat and all purpose flours if needed, until dough is soft, smooth and elastic.  If you're doing this by hand, it may take about 8 minutes of kneading.

Three risings:
Place dough in a large, lightly oiled bowl, cover with plastic wrap and/or a kitchen towel and set in a warm place until doubled in size (about 1 hour).  Fold dough in on itself a few times, turn it over so smooth side is up, cover and let rise again until doubled in size.  Fold dough in on itself again and roll into a long rope, tapered at the ends, about 18 inches long and 3 inches thick.  Roll the rope into a tight curl, pinching the dough on the bottom to hold the curl together (see photo). Place on a parchment-lined cookie sheet.  Cover again and let rise for about 1 more hour.

 Preheat oven to 350.  When dough has risen (in loaf form) for the third time, beat an egg yolk with 1 teaspoon water and gently brush over entire loaf.  Sprinkle with about 1-2 teaspoons of sesame seeds (try to have a light covering over entire loaf).  Bake in center of the oven for about 45-55 minutes, until the loaf is a rich, brown (almost the color of a soft pretzel).  Cool on a wire rack for about 10 minutes before slicing and serving.  This recipe makes one loaf.

Honey-Kissed Challah

This is a gorgeous loaf of bread that is surprisingly easy to make.  The hardest part is braiding the very soft dough.  Be sure to check out the link in the directions below for a great step-by-step guide to braiding challah.  This recipe is adapted from one in the 2010 Cooking Light Best Holiday Recipes edition.

3 tablespoons honey (I used amber summer honey)
1 cup warm water
pinch of saffron threads, crushed
1 package rapid-rise yeast
3 tablespoons melted butter, cooled
1 teaspoon salt
1 large egg
3 1/2-4 cups bread flour, divided
cornmeal (about a teaspoon)
1 egg yolk, lightly beaten
1 teaspoon water
1/4-1/2 teaspoon poppy seeds

Making the dough:
In the bowl of a standing mixer, stir honey and saffron into warm water and mix well until honey dissolves.  Sprinkle yeast over water and let sit for 5 minutes, until dissolved (and foamy).  Add butter, salt and egg and mix well with a whisk.  Add 3 cups of flour and stir with a wooden spoon until a soft dough forms. Knead with the dough hook attachment on medium speed for about 5 minutes, adding more flour as needed until the dough begins to flap against the side of the bowl.  This will be a very soft dough, though smooth and elastic.  (You can also knead by hand, adding flour as needed.  If kneading by hand, knead for about 8 minutes.)

Three Risings:
With floured hands, form dough into a ball and place in a large bowl that's been lightly sprayed with cooking oil.  Cover and let rise in a warm place* until doubled in size -- about 40 minutes. Gently fold dough in on itself a few times and re-form into a ball.  Cover and let rise another 40 minutes until doubled again.  Again fold dough in on itself a few times and let sit for 15 minutes.   Preheat the oven to 375. (The third rising happens after you form the loaf--see below.)

*In the winter, when it's hard to find a warm, draft-free spot in our house, I place the rising bread dough in our oven, which has been slightly heated.  I turn the oven on to the lowest temperature--170--and let it heat for a few minutes.  I turn the oven off and place the covered bowl of dough in the center.  Another trick is to bring 1/2 cup of water to boiling in a microwave oven. Place the covered bowl of dough in the microwave along with the hot water.

Forming the loaf:
Divide dough into three equal pieces.  Form each into a rope about 18 inches long, with slightly tapered ends.  Dust a parchment-lined cookie sheet with the cornmeal.  Place the ropes on the parchment, overlapping each in the middle, then braid down each side. Tuck in the ends.  (For great braiding instructions, check out this link to Pinch My Salt.) 


Mix the egg yolk with the 1 teaspoon of water and lightly brush the whole loaf.  Sprinkle with poppy seeds.

Bake in the 375 preheated oven for 30 minutes, or until the loaf is a rich golden brown and sounds hollow when tapped.  Cool on a wire rack.  This bread is best eaten the day it's made.  Makes about 12 1-inch slices.