The only "complaint" I get when I make this is: It doesn't taste like whole wheat! I usually double or triple this recipe. And I have successfully used unsweetened applesauce in place of the oil (I added MAYBE 1 tablespoon of oil!). Yields 4 small to medium challahs.
Great Whole Wheat Challah
- Cooking and Prep: 2.5 h
- Serves: 30
Prepare the Dough
Mix yeast with the warm water and wait till it starts to bubble.
In separate bowl mix flour and salt. Then add the yeast mixture and then the rest of the ingredients. Mix till smooth. (You may need to add more flour since it can be too sticky. Be sure you don't add too much though, better it be a bit sticky then too dry).
Put into lightly oiled bowl and turn so that whole ball of dough has oil on it. Cover and let rise for one hour.
Shape and Bake
Punch down the dough and braid as desired. Let rise for 30 minutes.
Egg wash and bake in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). Bake until golden brown, about 30 minutes. Enjoy!!