Whole Wheat Challah
|Warm water||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
|Poppy seeds||1 Tablespoon|
Sprinkle yeast over warm water in Bosch mixing bowl.
In a small saucepan, combine milk, butter or margarine, honey, salt, and a dash of saffron.
Heat to lukewarm.
Pour into yeast mixture.
Add eggs, and mix well.
Mix in whole wheat flour.
Knead 10 to 12 minutes.
Cover, and let rise 1 hour.
Divide dough into four equal portions.
Roll three portions into 18 inch ropes.
Center on a large, greased baking sheet.
Divide the remaining portion into three equal portions.
Roll each one into an 18 inch rope.
Loosely braid, and position on top of the first braid.
Combine egg yolk and 1 tablespoon water.
Brush both braids.
Sprinkle with poppy seeds.
Let rise until nearly double.
Bake in a 350°F.oven for 30 to 35 minutes.
Remove from baking sheet, and cool on wire rack.