Levi Kelman, rabbi of Congregation Kol Haneshama in the Baka section of Jerusalem, used to make this challah while living in a Jewish communal house at the University of Wisconsin. “The recipe has gone all over the world,” he said. “I use the yeast as a metaphor for education—it needs not too much and not too little nurturing. I make this every week with my kids. It is distinctly Jewish, but has an American sixties flavor to it.”
Yield : 2 challahs
Ingredients
- 3 cups whole wheat flour
- 4¼ cups unbleached all purpose flour (about)
- 1 tablespoon salt
- 2 packages dry yeast (2 scant tablespoons)
- 1 teaspoon sugar
- 1¾ cups warm water
- 4 large eggs
- 1/3 cup vegetable oil
- ½ cup plus 1 teaspoon honey
Directions
1. Place the whole-wheat flour and 4 cups of the all-purpose flour with the salt in a large bowl or the bowl of an electric mixer, and make a well in the middle.
2. Dissolve the yeast and the sugar in ¾ cup of the water and pour into the well. Gradually, using a spoon or the dough hook of the mixer, work in 3 of the eggs, the oil, ½ cup of the honey, and the remaining cup of water. Either knead in the mixer or turn out onto a floured board and knead, adding all-purpose flour as needed until a soft, elastic dough is formed.
3. Cover the dough with a towel and let rise for 2 hours. Punch down, divide into 6 pieces, and roll them out to 2-by-18-inch ropes. Place 3 pieces together, pinch ends, and braid. Repeat to make a second loaf. Beat the remaining egg with the remaining teaspoon of honey and brush on the challah. Place on a greased cookie sheet.
4. Preheat the oven to 375°F and bake challahs for about 45 minutes or until the loaves are golden and sound hollow when tapped.
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