Whole Wheat Apple Challah

I squeezed a table spoon of fresh lemon juice over the chopped apples (about 4 cups worth).  this prevents browning. does not affect the taste at all. i will post the recipe for you asap. 

deborah

14 g instant yeast (2 envelopes)

5 cups (675 gms) bread flour [i used 1/2 & 1/2 whole wht flour and bread flour but next time i will do 1/3 bread flour and 2/3 ww as it was a bit too white for my tastes)

1 c warm water

3 large eggs

1/3 c (85 gms) veg oil; i used coconut oil...it is wonderful and it doesn't taste coconutty...just gives a wonderful rich taste.

2 1/2 tsp salt (13 gms)

1/2 c sugar (100 gms) pluse extra for sprinking.  i used about 1/3 c honey instead of sugar and increased the flour as i was kneading as this made for a VERY wet dough.

3 large or 4 med baking apples (about 1125 gms or 2 1/2 pounds) she recommends braeburn as they don't discolor much but i didn't have those. can't remember name of baking apple i used but they were WONDERFUL and i squeezed 1/2 a small lemon over them and tossed and they didn't discolor.

mix up yeast slurry: in large bowl mix yst and 1 cup of flour (125 gms). wisk in warm water till smooth. let stand for 10-20 min till slightly fermented and puffed up. (i had my water about about 100 degrees and my kitchen temp was 78 degrees)

wisk in eggs oil salt sugar until eggs well incorporated and sugar (honey) dissolved. stir in remaining flour. knead until smooth and firm no more than 10 min by hand (i did a little longer as i had ww in it) my dough w/ honey was very sticky ....i don't thinki added enough flour......we'll see next time.

she says dough should only be slightly sticky...(all white) mine was quite sticky (1/2 whole wheat)

let dough ferment 1 hr cover while you prepare apples.

peel quarter and core apples. cut into medium chunks..

lightly flour work surface, roll out dough into a 16 inch square about 1/8 inch thick. sprinkle heaping cup of apples in center. fold bottom third of dough over and press to cover and seal apples. sprinkle another cup of apples on folded part and fold over top to cover and seal apples.  roll up dough from short side into a chuncky cylinder, put dough into bowl w/ smooth side up and cover w/ plastic wrap. repeat w/ other piece of dough and place this in a separate covered bowl. let doughs ferment another hour until slightly risen and very soft.

oil two med loaf pans 8 1/2 x 4 1/2 inch or two 8 in round cake pans. flour work surface and pat each dough into log or round shape. place in pans and cover w/ plastic wrap. let rise again for 30 min  (if you refrig dough after shaping, up to 24 hours, she says give it 1 1/2 hours for final proof.......i let mine do final rising in 78 degree kitchen for 1 1/2 hours  and i think this was too long.....loafs rose wonderfully but i think they were sagging a bit when i put in oven). i have another loaf i stuck in frig for 24 hours and i'll bake when i get home tonight.....i'll let you know how that comes out).

after shaping breads put rack in lower third of oven, remove any racks above and preheat oven to 350 degrees (i used baking stone in this config, but put loafs in pan on the stone)

when loafs have risen and do not push back when gently pressed, brush each loaf w/ 1 tb oil (i used coconut) and sprinkle w/ a few tb of sugar (i did this) to form sugary crust.  bake 45-55 min until very well browned. baked mine for 45 min and this was about right, very brown and inside was done.....when done, remove from pans and let cool.  this was a wonderful bread and not too sweet. you could definately dip in honey for good effect. 

enjoy! 

deborah