Name: Whole Wheat Challah
Ingredients: 2 tb Yeast; 1 Plus 3 T sugar; 1 1/4 c 100^F water; 2 c Whole wheat flour (8 oz. by weight); 2 1/2 c All-purpose flour (10 oz. by weight); 1 1/2 ts Salt; 1/16 ts Saffron; 1 ts Cinnamon; 2 Eggs; 2 tb Salad oil; 1 Egg yolk plus 1 T water and 1 tsp sugar; 2 tb Poppy or Sesame seed (up to 4)

Do you believe? 'I believe,' says one, and he begins to repeat what they call the 'Apostles’ Creed.' Hold your tongue, sir! That matters not; the devil believes that, perhaps more intelligently than you do; he believes and trembles. That kind of believing saves no man. You may believe the most orthodox creed in Christendom, and perish. Do you trust - for that is the cream of the word 'believe' - do you trust in Jesus? Do you lean your whole weight on Him? Have you that faith which the Puritans used to call 'recumbency' or 'leaning'? This is the faith that saves - faith that falls back into the arms of Jesus, a faith that drops from its own hanging-place into those mighty arms.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		1	Servings

INGREDIENTS

2	tb	Yeast
1		Plus 3 T sugar
1 1/4	c	100^F water
2	c	Whole wheat flour (8 oz. by weight)
2 1/2	c	All-purpose flour (10 oz. by weight)
1 1/2	ts	Salt
1/16	ts	Saffron
1	ts	Cinnamon
2		Eggs
2	tb	Salad oil
1		Egg yolk plus 1 T water and 1 tsp sugar
2	tb	Poppy or Sesame seed (up to 4)

INSTRUCTIONS

I'm forever patchkying with challah recipes, and this version came out
really well. It's my first attempt with whole wheat, and even my picky
5-year-old liked it!
Based on Jennie Grossinger's recipe from "The Art of Jewish Cooking", but
definitely adapted into a new recipe by me.
Combine yeast, 1 T sugar and 1/4 C water, and allow to stand while sifting
dry ingredients.
Sift flours, sugar, salt, saffron, and cinnamon into large bowl. Make a
well in the center, and add lightly beaten 2 eggs, oil, yeast mixture and
rest of water. Mix until dough peels away from the side of the bowl. Turn
onto oiled and floured surface, and knead for about 5-7 minutes with oiled
hands. Cover and allow to rise until doubled. Punch down, and allow to
double again.
Divide dough into 3, 6, or 9 even parts, and braid into 1 large, 2 medium,
or 3 small loaves. Can be placed in an oiled loaf pan or on oiled or
parchment covered baking pan. Cover and allow to rise until doubled.
Preheat oven to 375^F.
Mix egg yolk, sugar, and water until sugar is dissolved. Gently brush
mixture on top of loaves. Place in oven for 20 minutes. Remove, and recoat
with egg mixture, adding poppy or sesame seed at this time. Continue baking
for another 20-30 minutes, until all are evenly browned and sound hollow
when tapped.
From: phos8516@nospam.uriacc.uri.edu (paul & maxine in ri)
Posted to JEWISH-FOOD digest V97 #230 by jefffree@eskimo.com on Aug 12,
1997

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