Whole wheat challah (2 loaves)

photo credit: https://www.scotchandscones.com/baking-homemade-challah

1 package (2 1/4 tsp) active dry yeast

1/4 plus 3/4 cup warm water

1 tsp white sugar

1/2 cup honey

1/2 cup olive oil

3 eggs, beaten (plus 1 for brushing at end)

4 ½  cups whole wheat flour, plus more for kneading

1 teaspoon salt

2 tablespoons vital wheat gluten

1/4 cup raisins, to taste (optional)

 

Proof the yeast by dissolving it in 1/4 cup warm water and then adding 1 tsp sugar.  Allow to sit for 5 mins.  Stir in the honey, olive oil, additional water, beaten eggs, and raisins if using.  Add the flour, wheat gluten, and salt and mix well until it forms a dough.

 

Turn the dough out onto a floured surface and knead until smooth and elastic (adding more flour if needed), about 10 minutes.  Form the dough into a ball. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth and let rise in a warm place until doubled, about 1 hour.

 

Cut the dough into 6 equal-sized pieces and roll into ropes.  Ropes should be fatter in the middle and thinner at the ends.  Braid into 2 loaves.  Pinch together at the ends and fold them underneath for a neat look. Place the braided loaves on a baking sheet lined with parchment paper, cover, and let rise in a warm place until doubled, about 30 minutes.

 

Preheat oven to 350 degrees F (175 degrees C). Brush with remaining beaten egg.  Bake until golden brown, about 30 minutes. Serve warm for best flavor.