Irresistible Whole Wheat Challah

Irresistible Whole Wheat Challah
The recipe Irresistible Whole Wheat Challah is ready in around 2 hours and 40 minutes and is definitely a tremendous dairy free and vegetarian option for lovers of Jewish food. This recipe serves 16. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 207 calories, 5g of protein, and 8g of fat. It can be enjoyed any time, but it is especially good for Hanukkah. A mixture of flour, warm water, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins.
Ingredients you will need
Vital Wheat GlutenVital Wheat Gluten
Olive OilOlive Oil
RaisinsRaisins
All Purpose FlourAll Purpose Flour
HoneyHoney
WaterWater
YeastYeast
EggEgg
SaltSalt
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BowlBowl
2
Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
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DoughDough
All Purpose FlourAll Purpose Flour
3
Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
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DoughDough
Cooking OilCooking Oil
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BowlBowl
4
Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
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DoughDough
PunchPunch
5
Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
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DoughDough
RollRoll
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Baking PaperBaking Paper
Baking SheetBaking Sheet
6
Preheat oven to 350 degrees F (175 degrees C).
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OvenOven
7
Bake in the preheated oven until golden brown, about 30 minutes.
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OvenOven
8
Serve warm for best flavor.