I have to take issue with Barrie Lax's across the board statement
(bread-bakers.v104.n008.9) that "Whole wheat Challa is one of those things
that doesn't or shouldn't exist." My mother, Millie Apter (co-author of
our book _Bread Machine Baking Perfect Every Time_) who has been making
challah for 75 of her 90 years has always added one cup of whole wheat
pastry flour to challah and while I guess you'd have to whip up a loaf in
order to see for yourselves, everyone who has ever tasted it agrees that
it's the best in the world.
Here's the bread machine recipe; of course it's easily doubled and made by
mixer or by hand just as successfully. Millie made it by hand until she
discovered how nicely the bread machine kneads and proofs the dough.
2 1/2 teaspoons active dry yeast - not rapid rise
2 cups KA all purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons salt
3 tablespoons Lora Brody's Dough Relaxer, optional (see note)
4 tablespoons vegetable oil
3 tablespoons honey
2 extra large eggs
3/4 cup water - more or less to achieve a soft, supple ball after 5-7
minutes kneading
Place all the ingredients in the bread machine, program for manual and
check the dough after the first few minutes of the first knead cycle to
correct for flour/water as needed to achieve a soft supply ball. When
complete remove from the machine being careful not to work the dough too
much (no 'punching down') braid according to your tradition, apply an egg
wash and allow to rise until not quite double in bulk. I like to start
this in a cold oven before it reaches full rise. Bake at 400 F on the
center rack, for 15 minutes then lower the temperature to 375 F and bake
for an additional 20 to 30 minutes or until a instant read thermometer
inserted in the center registers 200 F.
Note: of course Millie made fabulous Challah all those years without the
Relaxer, but even she agrees it make it easier to roll and form, helps the
rise and gives it a unbelievably rich texture and taste. I'll be happy to
send anyone (who hasn't already asked) a free sample if you send me a snail
mail address.
Lora Brody
www.lorabrody.com