RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Challah, Whole Wheat Sweet - pareve
2 2-oz sqs. yeast 5 lbs. whole wheat flour, plus a little more 4 C warm water 2 t salt 1 1/4 c oil 1 1/2 c honey 3/4 c raisins 3/4 c nuts Place yeast, honey, salt, oil and water in a bowl. Wait until yeast bubbles. Add raisins and nuts. Add flour and stir until all flour has been moistened. Place bowl inside plastic bag, medium size garbage bag is a good size. Let rise until double in bulk. Punch down and knead. You may have to divide this dough in half in order to work it. It is a stiff dough. After about 10 minutes, place back in bowl and cover again. Let rise until double, punch down and make challahs. Makes 5 large or 10-12 small. This dough will keep its shape, so you can place it on cookie sheets to bake. Bake at 350 for 25-30 minutes. National Honey Board in Austin Outlook
