Challah, Whole Wheat Honey - Pareve Recipe

Overview

The sound of the shofar, the ram's horn that trumpets in the New Year at synagogues everywhere, is the unique sound of Rosh Hashanah. It stirs the soul. A freshly cut wedge of this challah, liberally dipped in new autumn honey, stirs the taste buds.

Step 1

Combine flours in a large bowl, setting aside 1 cup; add yeast and salt to flour in bowl. Combine 2 cups water, honey, and margarine; stir until margarine melts. Stir warm liquids into flour mixture. Stir in eggs.

Step 2

Knead dough on lightly floured board 7-10 minutes adding as much of reserved flour as needed ot form a smooth, elastic dough. Cover dough; let rest 10 minutes.

Step 3

Halve dough and shape into balls. Place on greased cookie sheets. Cover; let rise in warm, draft-free place until doubled in size.

Step 4

Beat egg yolk with remaining 1 tsp water. Brush loaves with glaze; sprinkle with sesame or poppy seeds.

Step 5

Bake at 350 degrees for 45-55 minutes or until brown. Remove from pan and cool on wire rack. Makes 2 loaves, 24 servings.

Things You'll Need

  • 4 cups Flour
  • 4 cups Flour, Whole-Grain Wheat
  • 2 pkgs Active Rapid-Rise Yeast
  • 1 1/2 tsp Salt
  • 2 cups Hot Water
  • 1/2 cup Honey
  • 1/4 cup Margarine
  • 2 Eggs -- beaten
  • 1 Egg Yolk
  • 1 tsp Water
  • Sesame Seeds or poppy seeds (optional)

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