Millie Apter's (Lora Brody's mom) Whole Wheat Challah as adapted by Bob the
Tarheel Baker
2 1/2 teaspoons instant yeast (I use SAF Gold)
2 cups King Arthur unbleached all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons sea salt
3 tablespoons Lora Brody's Dough Relaxer, optional (see note)
4 tablespoons canola 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 of kneading).
Stir yeast, flours, sea salt, and dough relaxer thoroughly in a large bowl
or your mixer bowl. In a smaller bowl, thoroughly mix the oil, honey, and
eggs, and then add to the large bowl. Add the water and mix well. Turn
out onto a floured surface and knead until it "feels right," taking care
not to work the dough too much, or knead 5 to 7 minutes with your mixer
using the dough hook. When the dough is soft and supple, place it on a
floured surface, cut into the required number of pieces, gently form into
ropes, and braid it according to your tradition. Apply an egg wash and
allow to rise until not quite doubled in bulk. Start the baking process in
a cold oven before the dough reaches a full rise. Bake at 400F on the
center rack for 15 minutes, then lower the temperature to 375F and bake for
an additional 20 to 30 minutes or until an instant thermometer registers
200F. Allow to cool thoroughly on a rack before slicing.
Note: Of course, Millie made fabulous Challah all those years without
the dough relaxer, but she now agrees it makes it easier to form and braid,
helps the rise, and gives the bread an unbelievably rich texture and taste.
Thank you, Millie and Lora.