Whole Grain Challah with Seeds Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">200g bread flour</li><li class="ingredients-single-item">10g active dry yeast</li><li class="ingredients-single-item">60ml warm water (43-46°C)</li><li class="ingredients-single-item">4 large eggs (3 for dough, 1 for egg wash)</li><li class="ingredients-single-item">60ml neutral oil (sunflower or canola)</li><li class="ingredients-single-item">80ml honey</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">60ml warm water (additional)</li><li class="ingredients-single-item">For topping: 2 tablespoons each of sesame seeds, poppy seeds, and sunflower seeds (mixed)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making a yeast starter. In a small bowl, combine the active dry yeast with 60ml of warm water (43-46°C) and a teaspoon of honey from your measured amount. Stir gently and let it rest for 5-10 minutes until frothy and bubbling, which confirms your yeast is active and ready to work its magic.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the yeast activates, whisk together the whole wheat flour and bread flour in a large bowl. The combination of these flours is crucial - whole wheat provides that lovely nutty flavor and nutritional benefits, while bread flour contributes the higher gluten content needed for proper structure in this enriched dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the dough hook, combine 3 eggs, oil, remaining honey, salt, and the additional 60ml of warm water. Mix briefly to combine, then add the frothy yeast mixture. The eggs and honey not only add richness and sweetness but also help create that characteristic tender crumb unique to challah.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the flour mixture gradually to the wet ingredients while mixing on low speed. Once incorporated, increase to medium speed and knead for 8-10 minutes until the dough is smooth and elastic. The dough should feel tacky but not sticky - it will pull away from the sides of the bowl but still cling slightly to the bottom. The gluten development is essential for the bread's structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly oiled bowl, turning once to coat, then cover with a damp cloth or plastic wrap. Allow to rise in a warm, draft-free spot for 1.5-2 hours, or until doubled in size. The slower rise develops more complex flavors in your challah.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once risen, gently punch down the dough to release excess air bubbles and transfer to a clean work surface. Divide the dough into either 3 equal pieces for a simple braid or 6 equal pieces for a more intricate six-strand braid. For consistent results, I recommend weighing each portion.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll each piece into a rope about 30-35cm long. If the dough resists stretching, let it rest for 5 minutes and try again - this allows the gluten to relax. For a three-strand braid, place the ropes parallel to each other and pinch them together at the top. Braid by crossing the right strand over the middle, then the left over the new middle, continuing until you reach the end. Pinch the ends together and tuck them under slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the braided loaf on a baking sheet lined with parchment paper. In a small bowl, beat the remaining egg with a tablespoon of water to make an egg wash. Brush the loaf gently but thoroughly with this wash, ensuring you get into all the crevices. The egg wash creates that signature shiny, golden crust challah is famous for.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Mix your seeds together in a small bowl, then sprinkle them generously over the egg-washed loaf, pressing gently to adhere. The seeds not only add wonderful texture and flavor but also make your challah visually stunning.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the braided loaf to rise again, uncovered, for about 45 minutes until noticeably puffy but not quite doubled. Meanwhile, preheat your oven to 180°C. This second rise ensures your challah will be light and airy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 30-35 minutes until deeply golden brown and the internal temperature reaches 90°C. If the top begins to brown too quickly, loosely cover with foil after about 20 minutes of baking. The loaf should sound hollow when tapped on the bottom - a reliable indicator it's fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the challah to cool on a wire rack for at least 30 minutes before slicing. This cooling period is crucial as it allows the structure to set and prevents the bread from becoming gummy when cut. Your patience will be rewarded with perfect slices that showcase the beautiful texture and seed topping.</li></ol>