INGREDIENTS
DOUGH
2 ¼ tsp Active-Dry Yeast (1 Packet)
¾ Cup Warm water
1 tsp Sugar
1 ¼ C Whole Wheat Flour
2 C All-Purpose White Wheat Flour, plus some for dusting
1 tsp. Kosher Salt
2 Large eggs
¼ C Canola Oil (plus addition for greasing)
¼ C Honey
CHOCOLATE SWIRL
1 - 68% Olive Oil Sea Salt Bar*
1 tsp. Coconut Oil
EGG WASH
1 egg
NOTES:
PAN SIZE: 2 - Standard Loaf Pans
* We used our 68% Cacao Olive Oil Bar but any of our Bittersweet Chocolate Bars or Drinking Chocolate work for this step.
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RECIPE
Challah Dough
- In a medium bowl, stir in the yeast, warm water, and sugar. Set aside until foamy.
- In a large bowl, mix in whole wheat flour, white flour, and salt.
- Whisk in the canola oil, honey, and eggs into the bowl with the yeast.
- Stir the wet ingredients into the flour mixture. Stirring until the dough becomes thick.
- Begin forming the dough into a ball, and place on a light floured surface.
- Knead the dough until it becomes smooth and not sticky, about 10 minutes. If the dough becomes too sticky, add a handful of flour to the ball and continue kneading. You may have to do this a couple times.
- Transfer the kneaded dough to a clean bowl and drizzle with a light layer of olive oil.
- Cover the bowl with plastic wrap and leave in a warm or sunny place to rise for 3 hours or until tripled in size.
Chocolate Swirl
- Near the end of the rising period, fill a small sauce pot with an inch of water and bring to a simmer.
- Break up your chocolate bar into small pieces and place in a heat proof bowl. Place the heat proof bowl over the pot of simmer water (This is called the “double boiler” method and prevents the chocolate from burning).
- Stir the chocolate until completely smooth then add the coconut oil. When fully combined remove the chocolate from heat and let sit.
- Once dough has risen, Preheat oven to 375F.
- Line two loaf pans with parchment paper and set aside.
- Turn your dough out onto a lightly floured work surface.
- Divide the dough into two equal pieces. Set one half aside while working with the first.
- Use a rolling pin to roll out the dough to a 9 in. long and ¼-½ in. thick rectangular slab.
- With a spoon or spatula, coat the surface of the dough with a thin-layer of chocolate, leaving a ½ in. border on all sides.
- Begin rolling the dough, length-wise until you have one, long log.
- Cut the log down the length so you have two skinnier pieces. Pick them back together on one end and begin twisting them around each other.
- Pinch the dough together again at the end.
- Carefully, place the loaf into one of the parchment lined loaves. Repeat this process with the other half of the dough.
Egg Wash
- In a small bowl, crack and whisk your egg wash egg.
- Using a pastry brush, lightly coat each loaf with the egg wash. Avoid pooling of any egg as this will create a bubbly finish on your crust.
- Place each loaf on the middle rack of your oven.
- Bake for 25-35 minutes or until golden brown. Remove from oven and let cool on a cooling rack.
- Enjoy!
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