2 1/4 c. warm water
3 tsp. yeast
1/2 c. honey (I use date honey)
4 tbsp. oil
2 tsp. salt
6-7 c. 70% whole wheat flour (or 4 c. whole wheat and 3 c. white flour)
Activate yeast in honey water mixture.
Add the rest of the ingredients.
Let rise 45 minutes.
Divide into two – one for each challah and shape. I always make 2 challahs and 2 rolls.
Let rise another 30 minutes.
Bake for 35 minutes at 350 degrees.
This challah comes out very dark looking not because it uses whole wheat flour, but because of the date honey. 100% whole wheat flour can be very heavy, but this challah isn’t.
Instead of using an egg wash, I use a water sugar mixture. It doesn’t come out as shiney, but it tastes really yummy. I’ve also heard of people using a soy milk mixture. You can also sprinkle with seeds. I don’t think it adds any flavor, but it looks nice.