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
