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Recipe by Lynne

Multi-Grain Challah

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Multi-Grain Challah
Parve Parve
Medium Medium
20 Servings
Allergens

Contains

- Gluten - Wheat - Egg
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

We make two of these along with the usual white. It’s easy to make and delicious. ***WINNER OF KOSHER SCOOP’S BEST-EVER CHALLAH CONTEST***

Yields 2 large challahs.

Ingredients

Challah

  • 4 cups multigrain flour plus some more for kneading

  • 1 tablespoon yeast (vacuum packed quick rise dry yeast–I like Instaferm)

  • 2 cups water

  • 1/2 tablespoon salt

  • 1/3 cup sugar

  • 1/4 cup oil

Topping

  • 1 egg

  • water

  • poppy seeds

Directions

Make the Challah

1.

Using a food processor with steel blade, place all ingredients in bowl and mix until just mixed. Dough should be a bit sticky. Don’t overprocess. If its too liquidy, add more flour.

2.

Take out and knead and let rise in a bowl near heat covered with a damp warm cloth/towel. Rises in 30-45 minutes. 

3.

Punch down and form into challahs. Let rise again. 

4.

Brush the egg wash on and add seeds. Bake for 25 minutes at 375 degrees Fahrenheit.

Recipe tags

bread challah contest winner healthy multi grain recipe contest Shabbos traditional
Multi-Grain Challah

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Susan Odinsky
Susan Odinsky
3 months ago
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