Honey Whole Wheat Challah | The Fresh Loaf
Reprinted with permission from Stanley Ginsberg's and Norman Berg's Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking.
Ingredients
- 3½ cups Bread or all purpose flour
- 2 2/3 cups Whole wheat flour, preferably stone-ground
- 2¼ tsp Table salt
- 1¾ tsp Instant Yeast
- 2 tbs + 1 tsp Honey
- 1¼ cups Warm (90°F/32°C) Water
- 3½ Large eggs, beaten
- 1/3 cup Vegetable oil
- 1 large Egg, lightly beaten, for glazing
- 1/3 cup Poppy, sesame or chernushka seed (optional)
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