Multi Grain Challah Recipes

AUTHENTIC MULTIGRAIN CHALLAH

Steps:

• Place the sugar, yeast, and half the warm water in the bowl of an electric mixer (strong enough to handle five pounds of flour) Let the yeast proof for about 15-20 minutes in the bowl.
• Add the flours, sunflower seeds, bran, oil, eggs, and remaining water, alternating the wet and dry ingredients as you add. Add the kosher salt as a dough begins to form, and knead it at medium speed for seven to eight minutes.
• Place about one teaspoon of oil in the center of a large bowl. Transfer the dough into the bowl and flip it to coat completely with the oil. Place the bowl in a large garbage bag and knot the bag loosely. Let it rise for one hour.
• Take challah, and discard the challah piece according to your minhag. Form the remaining dough into your desired shapes. Combine the ingredients for the egg wash and brush it on the dough. Let the dough rise for another 45 minutes to one hour. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
• Bake large challahs for 40 minutes, and smaller individual challahs for about 25 minutes.

MULTI-GRAIN CHALLAH

Steps:

• Using a food processor with steel blade, place all ingredients in bowl and mix until just mixed. Dough should be a bit sticky. Don't overprocess. If its too liquidy, add more flour.
• Take out and knead and let rise in a bowl near heat covered with a damp warm cloth/towel. Rises in 30-45 minutes.
• Punch down and form into challahs. Let rise again.
• Brush the egg wash on and add seeds. Bake for 25 minutes at 375 degrees Fahrenheit.

CHALLAH

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.

MOM'S MULTIGRAIN CHALLAH

Steps:

• Bake at 350'