White and Whole Wheat Challah Recipe!

Every week I bake Challah for Shabbos. I usually bake either regular white flour Challah, whole wheat Challah (which I prefer) or sometimes both. This week I tried something different and mixed white and whole wheat flour in the same batch. Besides for the unique look (looks a bit like marble cake) it tasted great!

Baking Challah is one of the three special Mitzvot for Jewish Women and brings great blessings into the home. Besides for the heavenly smell that fills the house, it gives me a special space each week to connect to G-d and after doing the blessing on the dough to say prayers for those who need it.

 On a regular Shabbat I make a four braided Challah.You take the two outer pieces and cross over the two inner pieces and continue until there is nothing left and pinch the ends.

On a regular Shabbat I make a four braided Challah.You take the two outer pieces and cross over the two inner pieces and continue until there is nothing left and pinch the ends.

 This is how they look after coming out of the oven.

This is how they look after coming out of the oven.

This is my mom's DIVINE Challah Recipe.To make whole wheat Challah, simply substitute the white flour with whole wheat. 

Ingredients:

3 cubes yeast or 3 packets 10g dried yeast

4 1/2 cups of lukewarm water

1 1/2  cups of sugar

1 cup of oil

3 1/2 heaped tablespoons of salt

3 eggs

15 - 16 cups of cake flour or whole wheat flour

Method:

1. In a large bowl, dissolve yeast in lukewarm water and add sugar and wait ten minutes before continuing.

2. Add all ingredients, besides flour and mix well.

3. Sift flour and add slowly while mixing.Knead mixture well until it has a stiff but smooth consistency. ( If sticky, add a bit of oil. Dough rises nicely when oiled on all sides.)

4. Place in a warm spot and cover.

5. Allow dough to rise until it has doubled in size. Approx. 4-5 hours.

6. Punch dough down so that there are no air pockets.

7. Recite the following blessing before separating a piece of dough approximately the size of an egg.

 Baruch Atah Ah-do-noi E-lo-hey-nu Melech Ha-olam Asher Kid-shanu B'mitz-vo-tav Vi-tzi-vanu Li-haf-rish Challah ( i.e. to separate Challah) and while separating, say: Harei Ze Challah -" This is Challah"

8. Grease pans or use baking paper.

9. Divide dough into pieces and shape into individual loaves.

10. Preheat oven to 180.

11. Glaze Challah with egg yolk and sprinkle with poppy seeds or sesame seeds.

12. Bake for 30 minutes or until browned.

This recipe makes 6 Big Challahs. You can freeze them once they have cooled off and take them out on Friday afternoon or when needed. If you want them to be warm for the meal you can put them in the oven before Shabbos.

Enjoy!