Challah (Braided Egg Bread) with Wholemeal Flour

Ingredients

White flour………………2 cup

Wholemeal flour………1 cup
Water……………..………¾ cup (warm)
Yeast…………...………….7 g (2 tea spoons)
Honey…………………..…2 table spoon
Eggs………………………..3
Poppy seeds…………….2 table spoon
Oil………..…………………¾ cup
Salt…………………………½ tea spoon

Method

• Mix the warm water and 1 tea spoon of honey in a large mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Add in the 2 eggs, honey, salt and oil. Mix well.
• Now add the flour 1 cup at a time and make a soft dough ball.
• Knead the dough for 2-3 min.
• Apply oil on the dough ball.
• Place the dough in a well-oiled bowl and cover with a moist cloth.
• Place the bowl in a warm place.
• Once the dough has doubled in size (1 1/2-2 hours), punch it and knead for 1 min.
• Divide it into 3 equal parts.
• Sprinkle some flour on the work place and roll each part into a 1 foot long roll.
• Place the 3 roll side by side and make braid with them.
• Secure the two ends of the braid by tucking it in at the bottom.
• Place the braid on the well-greased baking tray.
• Cover with a cloth and keep it aside in a warm place to rise for ½-1 hour.
• Beat the third egg in a bowl and apply the egg on braided bread dough with a baking brush.
• Sprinkle the poppy seeds on the egg coating.
• Pre heat the oven on convection mode at 175°C .
• Place the raised braided bread in the pre heated oven and bake for 15-20 min.
• Check if the challah is cooked by tapping the base of the bread. If it sounds hollow challah is ready.
• Cool the challah for about 30 min before serving.

Makes: 1 loaf