High Protein Challah
|Stock||3 Cup (48 tbs) (Warm)|
|Baking yeast||2 Tablespoon|
|Salt||2 1⁄2 Teaspoon|
|Honey||1⁄3 Cup (5.33 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Eggs||4 , beaten|
|Whole wheat flour||9 Cup (144 tbs)|
|Milk powder||1 Cup (16 tbs) (Plus 2 Tbsp, 1 1/2 Cups Instant)|
Dissolve the yeast in the warm stock in a large mixing bowl. Add the salt, honey, butter, and oil and stir well.
Beat in all but 2 tablespoons of the eggs. Set the 2 tablespoons of reserved egg aside.
Stir the flour and milk powder together, then stir it gradually into the liquid until it is dry enough to begin kneading. You may not need it all.
Knead until smooth and elastic, let rise until double, shape into 3 loaves and let rise again.1 Brush the loaves with the 2 tablespoons of reserved egg just before baking. Bake at 350°F for 30 to 35 minutes.