Honey Whole Wheat Challah

• 1 cup lukewarm water
• 1/4 cup canola or extra-virgin olive oil
• 1/3 cup honey (you can add up to 1/2 cup if you like extra-sweet bread)
• 1 teaspoon salt
• 2 eggs
• 3 cups white whole wheat flour
• 1 cup bread flour or all-purpose flour
• 2 1/4 teaspoons active dry yeast or bread machine yeast
• 2 tablespoons vital wheat gluten, optional
• 1 egg
• sesame seeds, poppy seeds, or oats (optional)

Preparation

1. Place the dough ingredients in the bread machine pan according to the order in the manufacturer's instructions. Set the electronic panel to dough setting and select start.
2. Ninety minutes later, the dough should be done. You can leave the dough in the machine until you are ready to braid the dough. Divide into two loaves and braid.
3. Place the braided loaves on a greased cookie sheet. Alternatively, place each braided loaf in a greased, rectangular loaf pan or oval challah pan. Preheat oven to 350 degrees F.
4. Crack an egg in a bowl and mix with a fork. Brush the egg wash over the loaves. Sprinkle with sesame seeds, poppy seeds or oats.
5. Bake for about 35 minutes, until the loaves are golden.

Tips

• White whole wheat flour is a great way to add whole grain goodness into your diet. This 100% whole wheat flour is milled from hard white wheat, rather than traditional red wheat used to make typical whole wheat flour. Since white whole wheat flour is a lighter color grain with a milder taste and somewhat finer grind than its traditional cousin, I often omit white flour altogether and use four full cups of white whole wheat flour.
• Vital wheat gluten will strengthen the structure, lighten the texture, and promote a good rise in the dough.