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Parve
Easy
3 Hours
Diets 
Challah is usually made with all white flour. This whole wheat version is for people who like to have whole grains in all of their breads. It will have a denser texture than regular challah, but it has its own lovely character made into a twist and is richly flavored. It is moist and really great for sandwiches. This bread is a real surprise, even for bread lovers who never eat whole wheat bread.
2/3 cup water
3 large eggs
3 tablespoons vegetable oil
2 tablespoons Manischewitz Honey
1 and 1/2 cups Shibolim Whole Wheat Flour
1 and 1/2 cup bread flour, such as Mishpacha Challah Flour
1 and 1/2 tablespoons vital wheat gluten
1 tablespoon instant potato flakes
1 and 1/2 teaspoons salt
2 teaspoons SAF yeast or 2 and 1/2 teaspoons bread machine yeast
1 cup water
3 large eggs
1/4 cup vegetable oil
2 and 1/2 tablespoons Manischewitz Honey
2 cups Shibolim Whole Wheat Flour
2 cups bread flour, such as Mishpacha Challah Flour
2 tablespoons vital wheat gluten
1 and 1/4 tablespoons instant potato flakes
2 teaspoons salt
2 and 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium or dark, and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) This is a moist dough ball. Do not add more flour during the kneading or the bread will be dry.
When Rise 2 ends, press Pause, open the lid and lift the warm dough from the pan. Divide the dough into two equal portions. With the palms of your hands, roll each portion into a fat oblong sausage, about 10 inches long. Place the two pieces side by side. Holding each end, wrap one around the other, twisting each one at the same time, to create a fat twist effect. Tuck under the ends and replace in the pan in the machine. The twist shape will bake in the machine.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Recipe excerpted with permission from The Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine (Harvard Common Press, 2000). Buy on Amazon.
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