Wholemeal Challah

Ingredients

Wholemeal flour………………3 cup

Water……………………..………½ cup (warm)
Yeast……………….....………….7 gms (2 tea spoons)
Sugar…………………..….…..….1 tea spoon
Egg…………….………..….……..3
Poppy seeds……………...……2 table spoon
Oil………..…………….………….3 table spoon
Salt to taste

Method

• Mix the warm water and sugar in a mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Now add 1 ½ cup flour,2 eggs and  salt, making a thick paste.
• Cover the bowl with a cling film and keep it in a warm place until double in volume (about ½ hour). 
• Add the remaining flour and oil and make soft dough.
• Knead the dough for 2-3 min.
• Place the dough in a well-oiled bowl and cover with a cling film. Place it in a warm place.
• Once the dough has doubled in size (1 hour), punch it and knead for 1-2 min. 
• Sprinkle some flour on the work place and make the desired braided bread shape.  
• Place the braid on a well-oiled baking tray and keep it in a warm place to rise until double in size (about ½-1 hour).
• Beat the 3^rd egg in a bowl and apply it on the raised braided bread.
• Sprinkle the poppy seeds on the egg coating.
• Pre heat the oven on convection mode at 175°C.
• Place the raised bread in the pre heated oven and bake for 15-12 min.
• Cool it before serving.

Makes: 1 loaf