Whole Wheat/White Challah

Name: Whole Wheat/White Challah Recipe
Yield: 16
Ingredients: 1 T active dry yeast; 1 c non-chlorinated water 105-110 degrees; 2 T honey; 1/4 c brown sugar packed; 3 eggs beaten; 1/4 c olive oil; 1/4 c vital wheat gluten; 2 c white bread flour plus extra for kneading; 2 c whole wheat flour; 2 tsp salt (or less); 1/4 c (or more) raisins (optional)

Number of Servings: 16

Ingredients

1 T active dry yeast1 c non-chlorinated water, 105-110 degrees2 T honey1/4 c brown sugar, packed3 eggs, beaten1/4 c olive oil1/4 c vital wheat gluten2 c white bread flour, plus extra for kneading2 c whole wheat flour2 tsp salt (or less)1/4 c (or more) raisins (optional)

Directions

In large bowl, dissolve honey and brown sugar in warm water; add yeast and let stand 5-10 minutes until foamy. Stir in eggs and olive oil. In smaller bowl, mix together white and whole wheat flours, gluten and salt; stir gradually into yeast mixture. Turn out on floured surface and knead for about 10 minutes, until dough is smooth and no longer sticky., adding more flour during kneading as needed; knead in raisins during this time if desired. Place in oiled bowl, cover with dish towel, and let rise in warm place 1-2 hours or until about double in size. When doubled, remove from bowl, knead for 1-2 minutes, divide dough if you want two loaves, cut into desired number of strands, and shape and braid into challah(s). Let rise on baking sheet in warm place about 1/2 hour. Move rack to center of oven and preheat to 350. Bake at 350 for 25 minutes (for one large challah). Remove to rack to cool.

Number of Servings: 16

Recipe submitted by SparkPeople user PATRICKGR.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 194.1
Total Fat: 5.0 g
Cholesterol: 39.8 mg
Sodium: 305.5 mg
Total Carbs: 31.7 g
Dietary Fiber: 2.5 g
Protein: 7.0 g

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