Monday, October 25, 2010

Whole Wheat Challah

Quite a while ago, Bridget from The Way the Cookie Crumbles posted a rather complicated method of adapting any bread recipe to whole wheat. I immediately bookmarked it, and despite feeling pangs of guilt seeing it on my list from time to time, managed to avoid it for the next 5 months.

Then she posted a subtle reminder in the form of a Whole Wheat Challah post, and finally, without having to create my own adaptation, I put the method to the test.

Soaker:

  • 1¾ cups (8 ounces) whole wheat flour, preferably fine grind
  • ½ teaspoon salt
  • ¾ cup water

Biga:

  • 1¾ cups (8 ounces) whole wheat flour, preferably fine grind
  • ¼ teaspoon instant yeast
  • ½ cup water
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 4 large egg yolks

Final dough:

  • the soaker
  • the biga
  • 7 tablespoons (2 ounces) whole wheat flour, plus more for adjustments
  • ¾ teaspoon salt
  • 2¼ teaspoons instant yeast
  • 1½ tablespoons honey
  • 2 tablespoons vegetable oil

Toppings:

  • 1 egg
  • 1 tablespoon water
  • pinch salt
  • poppy seeds or sesame seeds (optional)

Directions:

1. For the soaker: In a medium mixing bowl, mix all of the ingredients together. Cover and leave at room temperature for 12 to 24 hours, or refrigerate for up to 3 days. If the dough is refrigerated, leave it at room temperature for 2 hours before mixing the final dough.

2. For the biga: In a medium mixing bowl, mix all of the ingredients together. Knead for 2 minutes; the dough will feel very tacky. Let the dough rest for 5 minutes, then knead for 1 minute. Cover and refrigerate for at least 8 hours and up to 3 days. Leave it at room temperature for 2 hours before mixing the final dough.

3. For the final dough: Cut the soaker and biga into about 12 smaller pieces. Mix the pieces by hand in a large bowl and knead by hand for 6-8 minutes. Let the dough rest for 5 minutes, then resume kneading for 1 minute. Form the dough into a ball and place it in a greased bowl. Cover and let rise at room temperature for 45 to 60 minutes, until it is about 1½ times its original size.

4. Gently transfer the dough to a lightly floured work surface. Divide the dough into 6 evenly sized pieces for 2 smaller loaves or 3 evenly sized pieces for 1 large loaf. Roll each portion of dough into a rope about 10 inches long, letting the dough rest for 5 minutes if it’s very elastic. Braid the ropes.

5. Place the braid(s) on a sheet pan lined with parchment paper or araw challah silicone mat. To make the egg wash, whisk the egg, water, and salt (listed above in Toppings) together. Brush the braids with the egg wash, cover, and let rise at room temperature for 30 minutes.

6. Brush the dough with the egg wash again, then top with poppy seeds or sesame seeds, if using. Leave the dough uncovered and let rise for 15 more minutes. Preheat the oven to 400 degrees.

7. Place the challah on the middle shelf, reduce the heat to 325 degrees, and bake for 20 minutes. Rotate the loaf 180 degrees and bake for another 20 minutes. Check the bread and rotate again if it is baking unevenly. Continue baking for an additional 10 to 15 minutes, until the bread is a rich brown all around, sounds hollow when thumped on the bottom, and registers at least 195 degrees at the center.

baked challah

8. Transfer the bread to a cooling rack and let it cool for at least 1 hour before serving.

Comments: This was quite tasty right out of the oven. I made one massive loaf, and would opt for the smaller loaves next time (and probably freeze one immediately). After a day or two the bread was drying out, so I’m looking at some bread pudding or maybe some baked French toast in the near future.

slicedbread

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