Food for the (Gluten Intolerant) Soul

• 1 kg very strong flour (about 8 cups / 2.2 lb; Canadian flour is recommended)
• 20g dry yeast (about 2 tbsp)
• 80g white sugar (about 1/3 cup)
• 550 ml cold water (about 2 1/3 cups)
• 100 ml sunflower oil (about 6 tbsp + 2 tsp)
• 15g salt (about 2 1/2 tsp)

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 1,800 g) into portions of about 60 g each.
• Shape each piece into a smooth ball.
• Allow the balls to rest for 5-10 minutes.
• Place the balls on a baking tray lined with parchment paper, see in the picture the pattern I use.
• Pro tip – Freeze the shaped challahs on the baking tray. When ready to bake, thaw for 2 hours, then continue with 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 the challahs rise until they are about 75% larger; do not let them double in size.

Baking:

• Preheat the oven to 185°C (fan) and bake on the second shelf from the bottom for 29-30 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.

We prefer to pull them apart, but they can be slices to size.