Whole Wheat Challah

• Vegetarian

• Refrigerated

  • 4 Egg

• Breakfast Foods

  • 1/2 cup Oatmeal

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 cup Brown sugar
  • 2 (.25 ounce packages Instant yeast
  • 2 tsp Salt
  • 2 cups Whole wheat flour

• Dairy

  • 1/2 cup Butter

• Liquids

  • 1 cup Water

Found on thatskinnychickcanbake.com

Description

Ingredients

• 2 (.25 ounce) packages instant yeast, I use Red Star Platinum
• 1 cup warm water
• ½ cup brown sugar
• ½ cup butter at room temperature
• 2 teaspoons salt
• 3 eggs
• 2 cups whole wheat flour
• 2-2½ cups all-purpose flour
• ½ cup oatmeal
• 1 egg, beaten with 1 teaspoon water

Directions

• Mix the yeast and water together in the bowl of a stand mixer, and let stand for about 5 minutes. With the paddle attachment, mix in 3 eggs, sugar, butter, salt, the whole wheat flour, 2 cups of the all-purpose flour, and oatmeal. Switch out the paddle attachment for the dough hook and knead until smooth and elastic, 5 to 10 minutes, adding more all-purpose flour as needed.
• Shape the dough into a ball, and place in an oiled bowl, flipping it around to oil the surface of the dough. Cover the bowl loosely with plastic wrap and let rise in a warm area until doubled in size, about 2 hours.
• Punch down the dough, cover and let rise again till doubled, about an hour.
• Punch down dough again, then the dough in half. Cut one-half into 3 equal pieces and roll each piece into a rope, about 12 inches long. Pinch 3 ropes together at the top and braid them. Place on a parchment lined baking sheet. Repeat with the other half of the dough.
• Place the braided challah on a baking sheet lined with parchment paper. Cover the loaf with a dry cloth, and let rise in a warm spot until doubled, about 1 hour.
• Preheat oven to 350º.
• Brush the loaf with the egg beaten with water, and bake in the preheated oven until golden brown, 20-30 minutes, brushing loaves with egg wash again at the 15-minute mark.
• Cool before slicing.