Servings: 10 servings
INGREDIENTS
- 2.2 pound/1 kilogram whole wheat flour
- 2 tablespoons dry yeast
- 1 tablespoon baking powder
- ½ cup sugar/honey
- 1 tablespoon coarse salt
- ¾ cup oil + 1 tablespoon
- 1 eggs
- 2½ cups lukewarm water
- 1 tablespoon date syrup for drizzling, optional
- ¼ cup sesame seeds, optional
INSTRUCTIONS
- In a mixer bowl, add the dry ingredients in this order: flour, yeast, baking powder, sugar and salt. Add 1 egg, oil and water and knead at a low speed for 10 minutes (until you get a soft and flexible dough). Oil the dough, cover and let it rise until doubled in size (about 90 minutes).
- Divide the dough and shape into challah rolls as shown in the video. Place on a sheet pan and let rise again for 45-60 minutes.
- Preheat the oven to 390 ℉. (200 ℃).
- Mix the remaining egg with 1 tablespoon of oil, brush the dough, then drizzle date syrup and brush again, gently. Sprinkle with sesame seeds and bake for 35 minutes, or until golden. Remove from the oven and place on a cooling rack for 10 minutes before serving.