Whole Wheat Challah Recipe. Cover the dough with a damp, clean kitchen cloth and let sit for 15 minutes. Braid challah into desired shape.
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Three strands of dough are braided to make the classic challah loaf! Add the rest of the flour until a nice, elastic dough forms. Once combined, switch to the dough hook.
Divide dough into 5 portions for.
With paddle attachment beat eggs, sugar, butter, whole wheat flour, 2 cups all purpose flour, oats, and salt into the yeast mixture. Add remaining ingredients, alternating wet and dry, with the kosher salt going last. If followed exactly, your challahs should come out light and fluffy, with a delicately golden and slightly crispy crust.
Preheat oven to 350 degrees.
Cover the loaves or rolls and let rise in. Add the rest of the flour until a nice, elastic dough forms. Combine first three ingredients, let yeast dissolve and bubble.
In a large bowl, combine remaining sugar, flours, cardamom, and salt.
Stir and let sit about ½ hour. (this size dough has the minimum amount of flour… Allow the dough to rise, covered, for 1 to 2 hours, or until.
3 cups whole wheat flour i used spelt, but you can use white wheat, red wheat, kamut, rye, einkorn, etc.
Separately, beat together the eggs, oil, and honey. Turn dough out onto a floured surface. In a separate bowl sprinkle the yeast over the 3 tbsp water.
Place yeast, sugar and 3 cups water into the bowl of a mixer fitted with a dough hook.
Allow challah to rise another 90 minutes, or until you can see the size has grown and challah seems light. Add the yeast mixture and then the egg mixture to the flour and stir to combine. Add salt, egg, oil, and half of the flour.
