Challah Bread
Ingredients
The Soaker
-
1¾
cups
whole wheat flour
-
½
teaspoon
salt
-
¾
cup
water
The Biga
-
1¾
cups
unbleached bread flour
-
¼
teaspoon
instant yeast
-
7
tablespoons
filtered or spring water
-
1
large
egg
-
4
egg yolks
The Final Dough
-
7
tablespoons
whole wheat flour
-
½
teaspoon
salt
-
2¼
teaspoons
instant yeast
-
1½
tablespoons
honey or agave nectar
-
2
tablespoons
vegetable oil
-
1
egg
beaten with water for egg wash
-
to taste
poppy seeds or sesame seeds
Instructions
- Prepare the soaker by mixing whole wheat flour, salt, and water, then let it rest overnight.
- For the biga, combine bread flour, instant yeast, water, egg, and egg yolks, knead briefly, then refrigerate for at least 8 hours.
- On the second day, combine the soaker and biga with additional flour, salt, yeast, honey, and vegetable oil.
- Knead the dough until smooth, then let it rise until doubled in size.
- Shape the dough into a braid and place it on a baking sheet.
- Brush with egg wash and let it rise again before baking.
- Bake in a preheated oven, rotating halfway through, until golden brown and cooked through.
- Cool on a rack before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
180
Total fat
3g
Total carbohydrates
30g
Total protein
5g
Sodium
150mg
Cholesterol
40mg
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