Easy Whole Grain Challah

This is the recipe I usually use for shabbos.  It's great if you love a hearty, whole-grain challah.

You will need:
4 cups warm water
3 TBSP dry yeast
1/2 cup oil
1/2 cup honey
4 eggs
12-13 cups whole wheat flour (or a combination of flours)
1 Tbsp. kosher salt

Stir together 4 Cups Warm Water & 3 Tbsp of dry yeast.

Add:
1/2 cup oil
1/2 cup honey
4 eggs

Stir in 5 cups of flour. Let the mixture rest for about 45 min to an hour until it bubbles. This is the first rising.

(I like to use Robin Hood Multigrain Flour for the first 5 cups.  Warning: Do not  use this kind of flour for the rest of the recipe -- it comes out too crunchy!)

After one hour, add 1 TBSP course salt  and stir in about 7 more cups of flour (I use whole wheat).  Lightly flour a board and knead dough 7-10 minutes until mixed.  As you work, add only as much flour as necessary to allow you to handle the dough.

(Want to avoid a mess? Do the kneading on your kitchen table, but put one of those clear shabbos tablecloth covers over the table first.  Then put down a wet towel with a board over it. The wet towel will help avoid the board slipping)

Seperate challah with a blessing. Lightly grease pans. Shape the dough  into loaves and rolls. Place the loaves in the pans and let rise 45 min to 1 hour. 

Brush loaves with beaten egg and sprinkle with poppy seeds or sesame seeds if desired. Bake until brown, 45-50 minutes for loaves, 30 minutes for rollos. Remove from pans and cool on racks

This recipe is inspired by the "Easy Whole Wheat Challah" recipe in The Spice and Spirit of Kosher-Jewish Cooking. I got this cookbook as a wedding present - and I STILL don't know who gave it to me!  But I must say, it does make a great gift for a kallah (bride). No Jewish home should be without this classic!

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How many loaves do you usually make with this recipe?

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