WHOLE WHEAT CHALLAH WITH RAISINS

Challah, a Jewish Sabbath bread, is puffy, tender, and sweet. Best served warm, it’s over-the-top delicious dipped into honey. Microwaving the milk for forty to fifty seconds should bring it to the right temperature—it should feel warm, but not hot.

MAKES: 1 large loaf

INGREDIENTS:

• 3/4 cup plain unsweetened soy milk, heated to about 115 degrees F
• 1 teaspoon coconut sugar
• 1 packet active dry yeast (about 2 teaspoons)
• 2 cups white whole-wheat flour
• 2 cups plus 1 tablespoon all-purpose flour, divided
• 1 1/4 teaspoons kosher salt
• 1/2 cup plus 1 tablespoon olive oil, divided
• 1/2 cup honey
• 2 large eggs plus 1 large egg yolk, divided
• 1/3 cup raisins

INSTRUCTIONS:

1. Pour the warmed soy milk into a large bowl, and whisk in the sugar and yeast. Stir and let sit until foamy, about 10 minutes. Meanwhile, in a medium-large bowl, whisk together the whole-wheat flour, 2 cups of the all-purpose flour, and the salt.
2. To the milk-sugar-yeast mixture, add 1/2 cup of the oil, the honey, and 2 of the eggs, and whisk until blended. Add the flour-salt mix, and stir until blended. Add the raisins, and stir until incorporated.
3. Sprinkle the remaining tablespoon of flour onto a large, clean surface. Place the dough ball on top, and knead until smooth, about 5 minutes (if very sticky, incorporate that flour into the dough).
4. Brush the inside of a medium-large bowl with the remaining tablespoon of oil. Add the dough, cover, and let sit in a warm place until doubled in size, about 1 hour. Punch down, re-cover, and let sit until puffed up, about 30 minutes.
5. With a knife or bench scraper, divide the dough into 3 equal pieces. Line a baking sheet with parchment paper, and transfer the dough pieces onto the parchment. Shape each one into a 16-inch-long rope. Arrange the ropes side-by-side perpendicular to you. Pinch the ends of the strands together to form one end of the loaf (at the ends farthest from you). weave the three strands together to form a braid. Cover and let sit until doubled, about 1 hour 15 minutes.
6. Preheat the oven to 350 degrees F, and place a rack in the center. In a small bowl, whisk together the egg yolk with 1 tablespoon water until smooth. Brush the challah with some of the egg wash. Bake until golden brown and cooked through in the center, about 35 minutes.