Challah (Jewish Egg Bread)
|Dry yeast/1 1/3 cakes fresh yeast||4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Maple syrup||1 Teaspoon|
|Whole wheat flour||3 1⁄2 Cup (56 tbs)|
|Sea salt||1 Teaspoon|
|Unrefined corn germ oil||1⁄4 Cup (4 tbs)|
|Poppy seed/Sesame seeds||1 Teaspoon|
Have all ingredients at room temperature.
Dissolve the yeast in water; add the maple syrup and mix well.
Sift the flour and salt into a bowl.
Separate yolk from 1 egg and reserve.
Then add the white to remaining eggs and corn oil.
Beat well and add to the yeast mixture.
Add 1/2 of the flour to the liquid and mix.
Add remaining flour and mix well.
Knead on lightly floured board for 10 to 15 minutes until dough is soft and pliable.
Then form dough into a ball and place in an oiled bowl.
Turn dough to coat with oil.
Cover bowl with a plate and let dough rise in warm place for about 45 minutes, until double.
Punch down and let rise 30 minutes.
Punch down again and divide into 3 equal pieces.
Roll each piece into a ball, then into strands of equal length.
Sprinkle the strands with flour and braid them, tucking the ends neatly under the braid.
Place the bread on a cookie sheet sprinkled with corn meal or in an oiled bread loaf pan.
Add 1 teaspoon water to the reserved egg yolk, mix, and brush the top of the loaf.
Sprinkle with seeds before the bread starts to rise.
Cover and let rise 45 to 60 minutes, until not quite fully risen.
Bake in preheated oven at 375 Degree 30 to 40 minutes or until golden brown.