Whole Wheat Harvest Challah with Cranberries & Pecans (parve)
Perfect for Sukkot, this spiraled whole wheat harvest challah features the autumnal flavors and subtle textures of dried cranberries and pecans.
Cuisine Farm-to-Table, Jewish
Prep Time 20minutes
Cook Time 45minutes
Rising time 2hours30minutes
Total Time 3hours35minutes
Author Tamar Marvin
Stand mixer fitted with a dough hook
Instant-read thermometer (optional but helpful for assessing doneness)
2¼tspactive dry yeast8g / 1 packet
1cupwhole wheat flour32g
⅔cuppecans, roughly chopped in a food processor or partially crushed by hand85g
1tspalmond milkor water
Mix the dough:
In a glass measuring cup, combine the ¼ cup honey with 1 cup warm water. Whisk to begin to dissolve the honey (it doesn't need to be completely dissolved). Add the yeast and set aside until foamy, 5-10 minutes.
To the mixer bowl, add the whole wheat flour, all-purpose flour, and salt. Pour the yeast mixture on top and begin to mix on the lowest speed setting (speed 1). With the mixer going, tip in the olive oil and then the eggs and continue to mix on the lowest speed for 5-6 minutes. You may need to add a bit more all-purpose flour if the dough is too wet or water if the dough is to dry, a tablespoon at a time.
Add in the cranberries and pecans and continue to knead on the lowest speed for another 3-4 minutes or so, until the dough is supple and soft but not sticky, and the fruit and nuts are thoroughly mixed into the dough. Increase the spead to 2 and mix for 1 more minute or so.
Leave to rise:
Lift the dough out of the mixer bowl and shape into a ball using your hands. Mist the mixer bowl with oil and return the ball of dough to the bowl. Mist the top of the dough ball with a bit more oil, cover, and leave to rise for about 2 hours in a warm place, such as the inside of your (turned-off) oven with the light turned on.
Shape and rest:
When the dough has risen, turn it out onto a clean work surface. Roll the entire dough into a long. thick rope about 2' / 60cm long and 2" / 5cm thick; or, divide the dough in half and roll each into a rope about 12" / 30cm long and 2" / 5cm thick.
Starting in the center, roll up the rope tightly into a spiral shape. Firmly tuck the end under and into the center bottom. Cover and leave to rest and rise more, about 30 minutes.
In a small bowl, combine the egg, almond milk (or water), and honey, ans whisk until well combined. Brush the loaves with the egg wash using a pastry brush.
Bake the loaves at 350°F / 175°C for 45 minutes, more if needed, until the tops are golden and the internal temperature registers at least 200°F / 90°C.