Challah, Whole Wheat Honey - Pareve Recipe


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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