Whole Wheat Challah, by hand

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Sweetened with just a touch of honey and lots of raisins. This is the same delicious challah that I make in the bread machine, only kneaded by hand.

Ease: involved Type: bread Prep Time: 1 - 1 1/2 hours Total Time: 2 - 3 hours Yield: 2 large loaves

Cook's notes

This bread is so easy and delicious to make using a bread machine that I really see no reason for all of this work. If you need to make a large quantity, just make subsequent batches in the machine.

The best place to proof the bread (encourage rising) is a 100° F oven. Unfortunately, not all ovens enable you to set the temperature this low.

Ingredients

1 T active dry yeast
1 1/2 c warm water
3 T honey
3 T oil
5 extra large eggs
6 - 8 c whole wheat flour
3 T wheat gluten flour
1/4 c water
3/4 lb., 2 c packed, raisins

Steps

• Place 1 1/2 c warm water in a large bowl with the yeast and a drop of honey. Let stand for a minute or two. Beat in 11/2 c of the flour and all of the wheat gluten. Cover the bowl with a towel and let rise in a warm place for about 30 minutes.
• Meanwhile, very finely chop the raisins with 1/4 c water in a food processor. You want to nearly, but not quite, puree the raisins.
• After the yeast mixture has risen, beat in eggs, oil, honey and raisins. Beat in the 4 1/2 cups of flour, 1 cup at a time, graduating from whisk to wooden spoon to hands as the dough thickens. The dough should be pliable, elastic and not sticky. If it is still sticky, gradually add more flour until the correct consistency is achieved. Knead the dough on a lightly floured surface for about 10 - 15 minutes.
• Oil the bowl and roll the dough in it to coat the surface. Cover with a towel and let stand in a warm place to rise until the size is doubled. (About 1 - 2 hours)
• Punch down the risen dough and separate into two halves. Knead half the dough on a lightly floured surface for about 10 minutes.
• Oil two cookie sheets. No need to oil nonstick.
• Separate the kneaded dough half into three equal parts. Roll each part into a rope about 1 1/2 inches in diameter. Braid the ropes together, pinching the ends, and place on prepared cookie sheet. Repeat for the other half of the dough.
  
  
• Cover the braids with towels and let rise until doubled in size, about 1 hour. Meanwhile, preheat a regular oven to 375° F or a convection to 350° F.
• Remove the towels and bake for 30 to 40 minutes.
• IMPORTANT: Because of the raisins, the challah burns fast. Check it after 30 minutes. When it is finished, it will be brown and make a hollow sound when you thump the bottom.