Side Dish

Deborah's whole-wheat Challah is for Side Dish.

Deborah's whole-wheat Challah takes 30 minutes to prepare.

Deborah's whole-wheat Challah takes 20 minutes to cook.

Deborah's whole-wheat Challah makes 30 servings.

The ingredients for Deborah's whole-wheat Challah are:

8 C whole-wheat flour
1 Tbsp salt
1/3 C (16 tsp) Vital Wheat Gluten (optional, adds better texture to whole-wheat breads)

1 Tbsp active dry yeast
2.5 cups warm water (110 F)

1 C honey
2 Tbsp unsweetened Applesauce
2 Tbsp oil (I use a mix of the applesauce and oil, instead of all oil...if you like, you can just omit the applesauce and use 1/4 C oil)

5 eggs (four for dough, one for brushing on top later)

sesame or poppy seeds (optional)

Here is how you make Deborah's whole-wheat Challah:

sprinke yeast over warm water (110 F), let dissolvein seperate bowl beat 4 eggs, oil and applesauce, and honey.mix into dissolved yeast water...in large bowl or pot, mix three cups of your flour and your salt and gluten together, then add the liquid ingredients, mix well, then add remaining five cups of flour. you may need to turn it out onto a floured counter to work in all the flour and get it kneaded well.place in well oiled bowl and let rise for an hour, covered.after doubled in size, punch dough down to get all the air out, then turn out again on floured counter top and knead for about ten minutes. let rest after kneading for another ten minutes to allow the protein and gluten to relax, then separate into 2 or 4 equal balls (depends on if you want two or four loaves).then dived each ball into three equal pieces, roll into ropes and braid (you can look online for videos on how to do a traditional six strand braid, in which case, you'd need six ropes).when all your loaves are braided, pplace on baking sheets and cover and let rise again, for about 45 minutes.after second rise, beat remaining egg and brush on top of loaves while your oven is preheating to 375 F. at this point sprinkle on sesame or poppy seeds if you wishplace in over, bake for 20 minutes until well browned.let cool then eat! makes 2 big loaves or 4 small (you can freeze your two extra for next weeks Shabbat)makes 30 servings total (15 slices per loaf for 2 big loaves, or 7-8 slices per loaf if making 4 small)Number of Servings: 30Recipe submitted by SparkPeople user DEBKITMAC.

The nutritional information for Deborah's whole-wheat Challah is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 168.9

• Total Fat: 2.4 g
• Cholesterol: 35.4 mg
• Sodium: 244.2 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 4.0 g
• Protein: 6.3 g

The dietary needs meet for Deborah's whole-wheat Challah is Low Fat