Whole Wheat Processor Challah - Cookbook Heaven @ recipelink.com

Dissolve sugar in warm water. Sprinkle yeast over water and let stand for 8 to 10 minutes, until foamy. Stir to dissolve. Combine flours and salt in processor bowl. Add yeast mixture and process for 10 to 12 seconds. Add oil, honey, 1 egg plus 2 egg whites (or 2 eggs). Process until dough gathers and forms a mass around the blades. Process 45 seconds longer, until dough is smooth and elastic, but still somewhat sticky. (In case the processor slows down and begins to stall, add a little extra flour through feed tube to let the processor return to normal speed.)
Turn dough out onto a lightly floured surface. Knead 1 to 2 minutes by hand, until smooth and elastic. Place in a large, greased bowl. Cover bowl and let rise in a warm place until dough is double in bulk, about 1 1/2 to 2 hours. Punch down. If you have time, let dough rise once again, about 3/4 to 1 hour, or shape it at this point.
Divide dough into 4 equal portions. Shape 3 portions of dough into long ropes, flouting your hands for easier handling. Place them on a greased baking sheet and form them into a large braid, tucking ends under. Divide the 4th portion of dough into 3 smaller ropes and form a small braid. Place it on top of the larger braid. Pinch dough in several places to join the two braids together.
Cover with a towel and let rise until doubled, about 2 hours. Brush with egg white and sprinkle with sesame seeds. Preheat oven to 400 degrees F. Bake loaf in the lower third of your oven for 30 to 35 minutes, until golden brown. Loaf should sound hollow when tapped with your fingers.

126 calories per slice, 3 g fat (0.4 g saturated), 13 mg cholesterol, 4 g protein, 21 g carbohydrate, 171 mg sodium, 75 mg potassium, 1 mg iron, 2 g fibre, 9 mg calcium.

Whole Wheat Holiday Round Raisin Challah (Feigel): Follow instructions for Whole Wheat Challah, adding 3/4 cup of Sultana raisins at the end of Step 1. After dough has doubled, place it on a lightly floured board. Flour your hands and form dough into a long thin rope, tapering one end. Place it on a sprayed, foil-lined baking sheet. Starting with the thick end, coil dough up like a snail. Tuck the tapered end under. Cover and let rise until doubled. Brush with beaten egg white and sprinkle with sesame seeds. Bake in a preheated 400 degree F oven for 30 to 3 5 minutes, until golden brown. Loaf should sound hollow when tapped with your fingers.
Challah Rolls (Knippes): Instead of braiding Challah, divide dough into 12 equal portions (or 24 portions for miniatures). Roll each piece between your palms into a rope, then tie in a knot. Place on a greased baking sheet, cover and let rise until doubled. Brush with beaten egg white or yolk and sprinkle with sesame seeds. Bake at 400 degrees F for 15 to 18 minutes, until golden.
Malka's No-Braid Round Challah: Make your favorite Challah dough. Instead of braiding it, divide dough into 12 equal portions. Roll each piece into a rope, then tie each rope into a knot. Arrange knots in a greased large round Pyrex bowl or springform pan, barely touching. Cover and let rise. When doubled, they will join together to make a round "braided" loaf. Brush with egg glaze; sprinkle with poppy seeds. Bake at 400 degrees F 30 to 35 minutes, until golden.
Nancy Weisbrod's Braided Holiday Challah Ring with Honey: Make your favorite Challah dough. Divide dough into 3 equal pieces and shape into long ropes. Make a long braid; join ends together to make a large ring. Place ring on a greased baking sheet. Remove paper from an empty can. Place the can in the center of the ring to help keep its shape. Cover with a towel and let rise until doubled. Brush with egg glaze; sprinkle with poppy seeds. Bake at 400 degrees F about 30 minutes. Remove can. Place a bowl filled with honey in the center of the ring. So pretty!

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