Challah Back

This is my recipe for Challah. It is an adaptation of a recipe used by Challah for Hunger. Check them out they are a great organization. 

makes 2 big sized loaves 

6-8 c whole wheat bread flour

2 c water

1/2 c Turbinado sugar

1/4 c agave nectar or maple syrup 

1/2 c oil (not olive)

1/2 tbs salt

1 package active dry yeast

1/4 tsp white sugar 

1/4 cup warm water (tip mix 1/8 c boiling water with 1/8 c cold tap) 

in medium sized bowl 

dissolve 1/4 tsp sugar into 1/4 c warm water

add packet of yeast 

let sit for 5 min

in large bowl mix sugar, agave nectar(or maple syrup), oil, water, and salt until everything is dissolved

add 3 c flour and mix until soupy

add yeast mixture

mix until yeast mixture is evenly blended in

add remaining flour slowly until a dough forms. It should reach a point when if you press the dough with clean fingers (no dough already on hands) it does not stick to your hands 

let dough rest for 10 min (a good time to put away ingredients)

then knead dough for about 5 min 

wash out bowl then oil it 

place dough back in bowl turning it, so it get covered in oil. Place cloth over bowl and place in warm draft free space for at least an hour. (I put it in the oven) 

clean the rest of the mess you made making the dough

after an hour punch dough down 

braid into 2 loaves and place on baking sheet cover with cloth and let rise for 30 min 

 bake at 350 till golden brown 

30-45 min (depends on size of loaves)