Food for the (Gluten Intolerant) Soul

• 1 kg very strong flour (Canadian flour is recommended)
• 20g dry yeast
• 80g white sugar
• 550 ml cold water
• 100 ml sunflower oil
• 15g salt

For brushing and decorating:

• 1 egg yolk
• 3 tablespoons water
• Favourite toppings: sesame seeds, whole poppy seeds

Preparations:

Preparing the Dough:

• In a mixer bowl with a kneading hook, combine yeast, sugar, and water. Let it stand for 5-10 minutes for the yeast to ferment.
• Add the flour and knead for 2 minutes on speed 1.
• Slowly drizzle in the oil, add salt, and continue kneading for 12-14 minutes until the dough is soft and sticky.
• Form the dough into a smooth ball, grease the bowl, cover, and refrigerate overnight or let it rise until doubled in volume (approximately 40 minutes to 1 hour).

Shaping the Challah:

• Divide the risen dough (about 1800g) into pieces – for 3 Challahs weighing 100g each or for 2 Challahs weighing 150g each.
• Shape each piece into a smooth ball.
• Allow the balls to rest for 5-10 minutes.

Rolling and Braiding:

• Roll each ball into a 1 cm thick rectangle/oval.
• Roll tightly into a strip. Start with the first ball you shaped.
• Let the strips rest for 10 minutes.
• Increase the length of the strips to create equal strips on both sides.

Braiding the Challah:

• Dust the strips with flour and braid them into challah.
• Place the challahs on a baking tray lined with parchment paper.
• Pro tip – freeze the challah, when you want a freshly baked Challah – defrost for 2 hours and continue to the next step.

Coating and Final Rise:

• Beat egg yolk with water and generously brush the challahs. Reserve some coating batter.
• Dust with a fine layer of flour.
• Cover and let it rise until it swells but doesn’t double (about 75% increase).

Baking:

• Preheat the oven to 185-200°C (fan) and bake on the second shelf from the bottom for 25-30 minutes.

Final Touch:

1. Brush with the reserved egg mix right before baking.
2. Optional: For sweet challah, brush with maple or honey after baking.

Enjoy:
Let the challahs cool before serving to maintain freshness. They can be enjoyed hot or at room temperature.