Honey Whole Wheat Challah (eggless)

This is one of the yummiest challah recipes ever, objectively. And I’m not just saying that because I make it. This is a 100% whole wheat challah recipe, but it doesn’t taste like it. This challah comes out squishy and delicious. Recipe courtesy of Tali. Good Shabbos!

Honey Whole Wheat Challah

5 lbs Whole Wheat Flour (take challah w/ bracha for full amount)
6 Packages of Yeast
1 teaspoon Sugar
4 teaspoons Salt
2 cups Oil
1.5 cups Honey
6 cups lukewarm water

1) Proof yeast with 1 tsp sugar and 1 cup of the warm water in a small bowl.
2) In a small pot, slowly warm up the oil and honey on the stovetop on low flame (do not boil).
3) Mix dry ingredients in the mixer, slowly add the warmed oil and honey a small amount at a time, and then proofed yeast.
4) Next add the rest of the warm water a cup at a time. Let the mixer go for about 8 minutes.
5) Turn dough out into a lightly greased bowl and cover with parchment and a towel to let rise for about an hour (do not allow to rise again).
6) Punch down, take challah with brocha, then shape. I like to put some rolled oats on top as a garnish.
7) Bake at 350. Check after about 20 minutes (could take up to 40 mins for larger challahs). Make sure to rotate trays so they bake evenly. Best a bit undercooked, but golden on the outside.