whole wheat challah

Can you think of a better accompaniment to a warm bowl of soup than a delicious slice of challah? I can't.

Yield: Two medium loaves
1,200 calories per loaf
Active time: 30 minutes
Total time: 4½ hours

ingredients

2½ cups whole wheat flour

1½ cups high gluten flour

2½ teaspoons yeast

2 teaspoons kosher salt

1½ cups lukewarm water

1/8 cup oil

1/4 cup agave

2 large eggs (one whole egg and one with the white and yolk separated)

1/2 teaspoon vanilla extract

sesame seeds

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl, combine the all the remaining ingredients (expect for the sesame seeds), yeast mixture and “stir” with the dough hook attached until a shaggy dough forms.

3. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.

4. Form the dough into a ball, cover with plastic wrap, and set aside to rise until doubled in bulk, about 2 hours.

5. Turn the dough out onto your counter top and separate it into two equal pieces. (You can use the dough immediately or refrigerate and use up to 5 days.)

6. Cut the dough into three equal pieces, rolling each piece into a long rope that’s about 1 inch thick.

7. Braid the dough by taking left strand and placing over center piece, then taking right strand and folding over center piece. Repeat until loaf is braided and pinch the ends together. Repeat with the other piece of dough.

8. Place the loaf on a parchment or silpat lined baking sheet, cover with plastic wrap, and set aside to proof for about 60 minutes.

9. With about 30 minutes left in the final proof, preheat your oven to 350 degrees.

10. Brush the loaf with the egg wash (the reserved white) and sprinkle with sesame seeds.

11. Bake until golden brown, about 40 minutes. See "spicy black bean bread" for more on checking for doneness.

Original recipe found here.

sesame bread

Yield: 1 loaf
2,250 calories per loaf
Active time: 20 minutes
Total time: Overnight proof required, about 21 hours

ingredients

the poolish

1 cup lukewarm water 
2 cups all-purpose flour 
1/4 teaspoon yeast


the dough 
1/2 cup lukewarm water 
2½ cups all-purpose flour 
2 teaspoons yeast 
2 teaspoons salt 
1/4 cup sesame seeds

preparation

the day before:

1. Combine all of the poolish ingredients, kneading to form a cohesive dough.

2. Cover with plastic wrap and set aside to rest at room temperature for 12 to 16 hours.

 the day of:

3. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

4. In your stand mixer bowl, combine the polish and remaining dough ingredients.

5. Pour in the yeast mixture and “stir”, with the dough hook attached, until a shaggy dough forms.

6. Increase the stand mixer speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.

7. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and set aside to rise until doubled in bulk, about 2 hours.

8. Turn the dough out onto your counter top and shape into a loaf, place in a parchment lined pan, cover with plastic wrap, and set aside to double in bulk, about 2 hours.

9. With about 30 minutes left in the final proof, preheat your oven to 425 degrees.

10. Brush the loaf with an egg wash, sprinkle with sesame seeds, and bake until golden brown, about 35 minutes. 

Original recipe found here.

multigrain sourdough bread

This bread is delightfully chewy and complemented by the tang created by the inclusion of sourdough starter and nuttiness of the sesame seeds.

Yield: 1 very large loaf or 1 medium loaf and two small  batons
1,770 calories per batch
Active time: 15 minutes
Total time: 4½ hours

ingredients

2/3 cup sourdough starter, fed or unfed

2/3 cup lukewarm water

1 tablespoon olive oil

1 tablespoon sugar

1¼ teaspoons salt

1½ cup high gluten flour

1/2 cup wheat flour 

1/2 cup instant potato flakes

1/3 cup sesame seeds

1 tablespoon yeast

preparation

1. In a 2 cup Pyrex  measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl, combine the remaining ingredients and “stir” with the dough hook attached.

3. Pour in the yeast mixture, continuing to “stir” until a shaggy dough forms.

4. Increase the stand mixer speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.

5. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and let rise until doubled in bulk, about 2 hours.

6. Turn the dough out onto your counter top, deflate, and shape. Place into a parchment lined loaf pan or onto a parchment lined baking sheet.

7. Cover with plastic wrap and set aside to rise until very puffy, about 2 hours.

8. With about 30 minutes remaining in the final proof, preheat your oven to 350 degrees.

10. Bake until golden brown, about 35 minutes.

Original recipe found here.