Honey Whole Wheat Challah

Ingredients and Weight:

• 3 cups (360g) whole wheat flour, plus more for dusting
• 1 1/2 cups (360ml) warm water (105-115°F)
• 1/4 cup (60g) honey
• 2 tablespoons (30g) active dry yeast
• 1 1/2 teaspoons (9g) salt
• 1 large egg yolk, beaten
• 1 tablespoon (15g) honey for glazing

Preparation Time:

30 minutes

Cooking Time:

35-40 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large bowl, whisk together the flour, warm water, and honey. Let stand for 5 minutes, or until the yeast is foamy.
2. Stir in the salt and egg yolk. Gradually add more flour, 1/4 cup (30g) at a time, until the dough forms a ball and is no longer sticky.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
4. Place the dough in a greased 9-inch loaf pan. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat oven to 350°F (175°C).
6. Brush the top of the challah with the honey glaze.
7. Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
8. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutritional Information:

• Calories: 300 per slice
• Fat: 5g
• Protein: 10g
• Carbohydrates: 55g
• Fiber: 5g
• Sugar: 15g
• Sodium: 250mg

Dish Characteristics:

• Soft and fluffy
• Sweet and savory
• Golden brown crust
• Perfect for breakfast, brunch, or dessert

User Comments:

• "This challah is absolutely delicious! It's so soft and fluffy, and I love the sweet and savory flavor."
• "I made this for my family and they all loved it. It's a great recipe for special occasions."
• "I've never made challah before, but this recipe was easy to follow and turned out perfectly."

Special Precautions and Tips:

• Do not use water that is too hot, as this will kill the yeast.
• If the dough is too sticky, add more flour 1/4 cup (30g) at a time until it forms a ball.
• If the dough is too dry, add more water 1/4 cup (60ml) at a time until it is no longer crumbly.
• Let the challah cool completely before slicing, as this will help to prevent it from tearing.