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Parve
Medium
1 Hour, 30 Minutes
Diets 
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.
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
1 egg
water
poppy seeds
sesame seeds
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.
Take out and knead and let rise in a bowl near heat covered with a damp warm cloth/towel. Rises in 30-45 minutes.
Punch down and form into challahs. Let rise again.
Brush the egg wash on and add seeds. Bake for 25 minutes at 375 degrees Fahrenheit.
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