two whole-wheat challahs made in 12-inch loaf pans
© 2011 by KV5R — Rev. April 25, 2011.
487 gm liquids: 4 Tbsp honey, 1 egg, and warm water 3 tsp bread-machine yeast 250 gm whole flour (Montana hard red, home-milled) 500 gm bread flour 3 tsp salt 4 Tbsp Country Crock margarine (non-hydrogenated, no cholesterol) ½ to 1 cup ground nuts and/or small fruit, as desired Topping: 1 egg + 1 Tbsp water Sprinkle Poppy Seeds Weigh 1 egg, 4 Tbsp honey, and warm water to total 487 grams. Add yeast, mix well, and let stand until foamy on top (10 minutes or so). Weigh flour(s) into a large mixing bowl to total 750 grams. Add salt and nuts and mix dry ingredients well. Pour the mixed liquids into the flour. Melt the margarine (if using whipped, boil the water out of it). Cool the margarine and add to mixing bowl. Mix all with large spoon, then hands, until smooth. Autolyse about 10 minutes, while cleaning up bowl and utensils. Knead the dough 10-15 minutes or until smooth elastic. Use rolling pin to roll the dough into a rectangle. Cut dough into 6 equal strips. Roll the strips into ropes about 16 inches long. For each loaf, pinch 3 ropes at one end, braid, and pinch other end. Tuck ends under and place each braided dough into loaf pans. Mix 1 egg and 1 Tbsp water and brush all of it onto the loaves. Sprinkle on poppy seeds. Cover and rise in a warm place 1-2 hours or until risen above pans. Preheat oven to 450°F. Put in loaves and reduce to 375°F. Bake for 40 minutes at 375°F. Remove and place on rack to cool. Makes two 1½ lb. Challahs, 12 inches long.