Whole Wheat Challot
7 cups whole wheat flour, or more as needed
3 1/2 cups water
1 tbsp salt
1 tbsp instant yeast
1/2 cup oil
In a large bowl, place the dry ingredients.Add the oil,and water,and mix by hand or with a wooden spoon until a shaggy dough is formed. Walk away and allow the dough to rest for 20 minutes.Turn the dough out onto a well floured surface and begin kneading.Since I made a double batch, separating the dough into two portions to make it easier. Knead until the dough smooths out and is barely sticky anymore. Timing depends on how fast and efficiently you knead. Place in a greased bowl to rise and grease the top. At this point, I always refrigerate my dough overnight. This ensures extra flavor and fits into my schedule much better.This is how it looked the next morning. Well actually, it's folded over because it overran the bowl. Dont worry, I had covered it with a greased plastic shopping bag so all was contained.
Portion the dough and braid or shape as desired.
I got six loaves out of the double batch but the yield depends entirely on how you shape. Allow to proof until doubled. In my deathly hot kitchen, this took no time at all.
They turned out really lovely!