Seeded Challah

Instructions

1. 1

   In a large bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until foamy.

   Tip: This bloom activates the yeast and ensures proper rise.

2. 2

   Add one egg, oil, and salt to the yeast mixture and stir well to combine.

3. 3

   Gradually add flour, mixing until a shaggy dough forms. Knead for 10 minutes by hand or 6 minutes with a stand mixer until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 90 minutes until doubled in size.

   Tip: Warm kitchen environments speed up rising.

5. 5

   Punch down dough and divide into 6 equal pieces. Roll each piece into a 30cm rope.

   Tip: Let ropes rest for 5 minutes to prevent shrinking during braiding.

6. 6

   Braid the ropes: arrange 6 strands and weave a 6-strand braid. Place on parchment paper and let rise for 45 minutes.

   Tip: Watch for puffiness rather than strict timing—overproofing can cause collapse.

7. 7

   Beat remaining 2 eggs with 15ml water. Brush generously over the braided loaf.

   Tip: Use a pastry brush for even coverage.

8. 8

   Mix all seeds together and sprinkle evenly over the egg wash, pressing gently so seeds adhere.

   Tip: Reserve a handful of seeds for visual appeal in the center of the braid.

9. 9

   Bake at 190°C for 35 minutes until deep golden brown. The loaf should sound hollow when tapped on the bottom.

   Tip: Tent with foil if browning too quickly after 20 minutes.

10. 10

    Cool on a wire rack for at least 15 minutes before slicing to allow the crumb structure to set.

    Tip: Slicing warm challah may result in a gummy texture.