Ingredients
For the starter:
- 1 onion, chopped
- 1 Tbsp caraway seeds
- ½ Tbsp dry active yeast
- 2½ cups rye flour
- 2 cups lukewarm water
For the lighter dough:
- 1½ Tbsp dry active yeast
- 1 tsp sugar
- 1 cup lukewarm water
- ½ cup rye starter
- 2 cups rye flour
- 3 cups all purpose flour
- ¾ cup sugar
- ½ Tbsp salt
- 1 Tbsp caraway seeds
- ¼ cup vegetable oil
- 2 large eggs
For the darker dough:
- 1½ Tbsp dry active yeast
- 1 tsp sugar
- 1 cup lukewarm water
- ½ cup rye starter
- 2 cups rye flour
- 3 cups all purpose flour
- ½ cup sugar
- ¼ cup honey
- ¼ cup molasses
- ½ Tbsp salt
- 1 Tbsp caraway seeds
- ¼ cup vegetable oil
- 2 large eggs
For the topping:
- 1 egg yolk + 1 whole egg
- ½ tsp water
- 1 tsp honey
Instructions
- Make the starter the night before: Tie the onion and caraway seeds in cheesecloth. Place the yeast and rye flour in a medium bowl and cover with the water. Submerge the onion and caraway seeds into the water mixture. Cover loosely with plastic wrap and allow to sit overnight.
- To make the doughs: Get out two small bowls and place 1 ½ Tbsp yeast and 1 tsp sugar in each one. Add 1 cup lukewarm water and allow to sit around 10 minutes, until it becomes foamy on top.
- In a large bowl or stand mixer fitted with the whisk attachment, mix together 1 cup rye flour, ½ cup all-purpose flour, the caraway seeds, salt and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil and ½ cup of the starter (you will remove the onion-caraway seeds before using). Mix thoroughly.
- Add another ½ cup of rye flour and ½ cup of all-purpose flour and eggs and mix until smooth.
- Switch to the dough hook attachment if you are using a stand mixer.
- Add the remaining ½ cup rye and another ½ cup all-purpose flour, mixing thoroughly and then remove from bowl and place on a floured surface. Knead remaining flour into dough, continuing to knead for around 3-5 minutes. Try not to add too much flour.
- Place dough in a greased bowl and cover with damp towel.
- Repeat all these steps with the darker dough, but add molasses and honey at the same time as you add the vegetable oil.
- Allow both doughs to rise at least 3 hours.
- Preheat oven to 350°F.
- Split each dough in half, and then divide each half into three even strands. I like using half of the darker dough and half of the lighter in each loaf to create a marbled effect.
- Braid challah into desired shape. Allow challah to rise another 45-60 minutes, or until you can see the size has grown and challah seems light. This step is very important to ensure a light and fluffy challah.
- In a small bowl beat 1 egg yolk, 1 egg, ½ tsp water and 1 tsp honey. Brush egg wash liberally over challah using a pastry brush or your fingers.. Sprinkle with thick sea salt and caraway seeds.
- Bake each challah around 27-29 minutes.
- Prep Time: 55 minutes + 28 hours rest time
- Cook Time: 30 minutes
- Category: Side dish
- Method: Baking
- Cuisine: Basics