Title: Honey Whole Wheat Challah
Categories: Bread Yeast Jewish
Yield: 24 Servings

4	c	Flour
4	c	Flour, Whole-Grain Wheat
2	pk	Active Rapid-Rise Yeast
1 1/2	ts	Salt
2	c	Hot Water
1/2	c	Honey
1/4	c	Margarine
2		Eggs -- beaten
1		Egg Yolk
1	ts	Water
		Sesame Seeds -- or poppy
		Seeds

Combine flours in a large bowl, setting aside 1 cup; add yeast and salt to flour in bowl. Combine 2 cups water, honey, and margarine; stir until margarine melts. Stir warm liquids into flour mixture. Stir in eggs.

Knead dough on lightly floured board 7-10 minutes adding as much of reserved flour as needed ot form a smooth, elastic dough. Cover dough; let rest 10 minutes.

Halve dough and shape into balls. Place on greased cookie sheets. Cover; let rise in warm, draft-free place until doubled in size.

Beat egg yolk with remaining 1 tsp water. Brush loaves with glaze; sprinkle with sesame or poppy seeds.

Bake at 350 degrees for 45-55 minutes or until brown. Remove from pan and cool on wire rack. Makes 2 loaves, 24 servings.

Recipe By : National Honey Board in Austin Outlook

Date: Tue, 5 Dec 1995 21:25:42 Gmt

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