Name: Whole Wheat Challah with Almond Streusel (Pełnoziarnista chałka z migdałową kruszonką)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 50 min
Yield: Makes 2 loaves
Cuisine: Polish
Ingredients: Salt; 3 tablespoons whole wheat flour; 2 tablespoons almond flour; ¼ teaspoon salt; ¼ cup (½ stick/60 g) unsalted butter, melted; 2 large eggs; 2 tablespoons (30 g) unsalted butter, chilled; 3 cups (420 g) bread flour, plus more for dusting; 2 cups (280 g) whole wheat flour, preferably stone-ground; 3 tablespoons Demerara or brown sugar; 2 egg yolks; ½ cup (100 g) granulated sugar; Two ¼-ounce packets (14 g total) instant yeast

Preparation info

Makes
2
loaves

Difficulty
Medium
Ready in
1 hr 50

Appears in

Fresh From Poland

By Michał Korkosz

Published 2021

About

What’s wonderful about challah is that it can be used in so many ways. As a child, I ate a few slices for breakfast every Friday, with butter and preserves, carefully picking out the raisins. (I hate raisins!) On Saturdays, the challah was soaked in eggs and milk, then fried to golden brown and dusted with powdered sugar. On Sundays, we ate it toasted with fabulously melty cheese. Baking challah is very rewarding. Everyone loves this whole wheat version, which has a nuttier flavor. I sprink