Converted from a traditionally Jewish recipe for Challah, this version claims whole grains and zero refined sugars. Shape any way you wish, but a coil or a braid are two shapes that are traditional and symbolic, for various reasons. I have chosen a braid for my whole grain egg bread merely for its presentation.
- 1 cup water warm
- 3 each egg reserve 1 of the egg whites
- 2 Tbsp honey
- 1/4 cup unsalted butter melted
- 4 cups 100% whole wheat flour
- 2 Tbsp vital wheat gluten
- 2 tsp salt
- 2 1/2 tsp yeast
- 1 Tbsp sesame seeds for sprinkling, or poppy seeds
- Heat water 1 minute on high in microwave.
- Add warm water, 2 whole eggs and 1 egg yolk, honey, and melted butter to the bowl of a stand mixer fitted with a dough hook. Add flour and gluten. Add salt to the side of the flours. Add yeast to the center of the flours. Turn mixer to speed 1. Allow to knead 4-5 minutes or until dough ball forms and cleans sides of bowl.
- Stop mixer. Cover bowl with a clean kitchen towel. Let rise in bowl 1 hour. Remove towel and turn mixer to speed 1 for 1 minute to "punch dough down."
- Turn dough out onto lightly floured surface. Divide equally into 3 portions. Roll each portion out into a long rope, about 14 inches long. Braid the three portions together, sealing both ends by pinching dough together. Place bread on parchment-lined baking sheet. Cover braid with a clean kitchen towel. Let rise 30 min.
- Preheat oven to 350. Beat reserved egg white and 1 tablespoon water together. Brush over braid. Top with seeds. Bake 25-35 minutes or until loaf is golden brown and sounds hollow when tapped. Let cool on a cooling rack until room temperature before slicing.