Seven Species Challah

Makes two challahs

Ingredients

Mix together in large bowl:

• 900 g white bread flour

• 100 g barley flour

• 25 g salt

• 10 g instant yeast

• 1/3 cup currents or raisins

• 1/3 cup chopped pitted dates

• 1/3 cup chopped figs

Mix together:

• 1/2 cup olive oil

• 1/4 cup honey

• 1/4 cup pomegranate molasses*

• 4 eggs

• 450 g warm water

For the egg wash

• 1 egg

• 2 tbs water

Preparation

Mix the egg and eat for the egg wash and leave in the fridge until it is time to bake the loaves.

Add the liquids to the dry ingredients and mix by hand until combined. Cover and let the dough rest. After 20, 40, and 60 minutes fold the dough. Here is a YouTube video that shows how https://youtu.be/CQHuWDEo3SA

Then let it rise until almost triple in volume. This should take around an additional 2 hours.

Turn the dough onto a floured counter, knead it a little, divide into two equal-sized balls. Now form a challah from each of the balls following one of these methods:

1. Roll the ball into a 18 inch long rope. Roll the rope into a spiral making it a little higher in the middle.

2. Divide the ball into three parts. Roll each part into a 12 inch foot long rope. Braid the ropes into a three-braid.

3. Divide the ball into three parts. Roll each part into a 2 foot long rope. Braid the ropes into a long three-braid. Then wind the braid around into spiral.

4. Divide the ball into four equal balls. Roll each ball into a rope about 18" long. Form a round braid with four ropes following instructions found in YouTube https://youtu.be/u7D8PSBsy1M

Transfer the loaves onto baking sheets covered with parchment paper, cover loosely with plastic, and let rise 1 hour. 15 minutes before the end of the rising time pre-heat oven to 375F. Remove the plastic and paint the loaves with the egg wash. Bake the challahs for 35-40 minutes. To check if they are done take one off of the baking sheet and tap it from the bottom. It should sound hollow when it is done.

* Pomegranate molasses can be bought at one of the Persian stores on Yonge Street north of Finch.

Note: This recipe is by weight instead of by volume as this gives the most consistent results.