Honey & Whole Wheat Apple Challah
An easy braiding technique creates this traditional round loaf. Once the 4 strands are on your work surface, it’s simply a matter of crossing them over one another in a simple pattern.
Serves: 16Prep: 30 minutesCook: 2 hours 45 minutesTotal: 3 hours 15 minutesDifficulty: Medium
- 4 teaspoons active dry yeast
- 1 1/4 cups warm water (105-115°F), divided
- 1 tablespoon room temperature water
- 2 large eggs
- 1/2 cup plus 1 Tbsp. honey, divided
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 2 1/2 cups whole wheat flour
- 1 cup dried apples, chopped
- 3 1/4 cups all-purpose flour
- 1 egg yolk
- In a 1 cup measuring cup, dissolve yeast in ¼ cup warm water. Let stand 5 minutes.
- Meanwhile, in large bowl, beat eggs with electric mixer on low speed just until blended. Add 1 cup warm water, the honey, vegetable oil, salt, whole wheat flour and the yeast mixture. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. With spoon, stir in apples and add all-purpose flour a bit at a time until dough leaves side of bowl.
- On lightly floured surface, knead dough 5-10 minutes, adding additional flour until dough is smooth and springy. Grease large bowl; place dough in bowl, turning greased side up. Cover; let rise in warm place 45 minutes to 1 hour or until doubled. Line large baking pan with parchment paper or silicone mat.
- On lightly floured surface, divide dough into 4 equal pieces. Roll each piece into a strand, about 25” long. Place two strands next to each other vertically on floured surface. Weave the remaining 2 strands horizontally over and under the vertical strands. (This should look like a plus sign.) Starting at the bottom, take the strand on the left and cross it over the strand on its right, leaving no space between the strands. Continue working counter clockwise, cross the next two strands over one another. Continue around the loaf with remaining four strands.
- For the next round, start at the bottom, and take the strand on the right and cross it over the strand on the left, working clockwise around the bread. Continue twisting the strands around the challah in opposite directions until almost all the lengths of the strands are shaped in the loaf. Pinch ends of strands under loaf to seal.
- Place challah on baking pan. Cover with towel. Let rise in warm place 30-45 minutes or until almost doubled in size.
- Heat oven to 350°F. In small bowl, beat egg yolk, 1 tablespoon water and the 1 tablespoon honey. Brush over top and side of challah.
- Bake 30 minutes. If loaf is golden brown, cover loosely with aluminum foil. Bake 15-20 minutes longer or until bottom sounds hollow when tapped. Remove from pan. Cool completely on wire rack.