Poppy Seed Challah
Ingredients
- Ingredients
- 1 cube Yeast (42 grams) (approximately 1 1/4 ounces)
- 1 tsp honey
- 2 eggs
- 1 generous pinch grated Lemon peel
- 1 tsp salt
- 4 Tbsps soybean oil
- 350 grams Whole wheat flour
- Fat (for greasing)
- Pastry flour (for dusting)
- egg yolks (for brushing)
- Poppy seeds (to sprinkle)
Preparation steps
Combine the flour and salt, make a well in the center, add the crumbled yeast, 5-6 tablespoons lukewarm water and a pinch of sugar to the well and mix until dissolved. Add the eggs, honey, oil and lemon zest to the well and mix until combined. Knead with the dough hook attachment until smooth and elastic. Cover and let rise in a warm place for about 1 hour 30 minutes, until doubled in bulk. Knead briefly again, cover and let rise for at least 30 minutes.
Cut the dough into 2 portions then cut each portion into 3 smaller equal sized portions. Roll into long strands then braid each 3 strands together, pressing the ends to seal. Place the challah loaves on a greased baking sheet and let rise, covered, until the oven is preheated. Preheat the oven to 200°C (approximately 400°F). Whisk the egg yolk with a few drops of water, brush over the loaves and sprinkle with poppy seeds. Bake until golden brown, about 40 minutes.
