Rye Challah

Rye Challah Bread

Adapted via Molly Yeh

2 1/4 tsp (or 1 packet) dry active yeast

3/4 c warm water (170g)

2 tbsp + 1 tsp sugar

2 c all-purpose flour, plus more for dusting

1 c rye flour

1 tsp kosher salt

2 tbsp caraway seeds

3 large eggs

1/3 c sunflower oil

3 tbsp honey

Pour warm water into a bowl with 1 teaspoon of sugar and sprinkle the yeast on top. Let proof 5 min, until foamy.  

Combine the remaining 2 tablespoons of sugar, both flours, salt, caraway in a large bowl or bowl of a stand mixer fitted with a paddle attachment. In a separate bowl, whisk together 2 of the eggs, sunflower oil, and 2 tablespoons of the honey.

Make a well in the center of the dry ingredients and pour in the wet ingredients and the yeast mixture. Stir with a spoon or paddle attachment until just combined and then let sit for 20 minutes uncovered.

If kneading by hand, transfer to a floured work surface and knead. If using a stand mixer, switch to a dough hook and knead for 7-10 minutes, adding more flour as necessary, until you have a smooth dough.  Transfer to a large oiled bowl, cover with a damp towel, and let rise for 2-3 hours, or until doubled in size.

Preheat oven to 375F.

Turn the dough onto a lightly floured surface, divide into 3 equal logs, and braid them, tucking the ends under.  Place the loaf on a baking sheet that is lined with parchment paper. cover with a damp towel and let rise for 30 more minutes.

In a small bowl, whisk together the remaining egg and tablespoon of honey.  Brush evenly over the loaf and bake for 25-35 minutes, until browned and cooked through. Test if done by thumping the bottom of the loaf and listening for a hollow sound. Let cool slightly and serve.