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Recipe by Lynne

Multi-Grain Challah

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Parve Parve
Medium Medium
20 Servings
Allergens
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.

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.

Multi-Grain Challah

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Susan Odinsky
Susan Odinsky
5 months ago