Whole Wheat Halla

Yet another Halla recipe, but this time it's whole wheat!

The same soft tender bread and dark chewy crust, the only thing different is that it's less sweet and has an earthy flavor whole wheat flour gives. The nice thing is that whole wheat breads are usually very dense, dark and strong- this on the other hand is light and airy.

Dough before and after rising

Looks exactly like regular halla, just a tad darker.

Whole Wheat Halla:

25 gr fresh yeast or 1 tbsp dry active yeast

¼ cup lukewarm water

1 tsp sugar

2 tbsp oil

2 tbsp sugar

1 egg (or two egg yolks)

250 gr regular flour

250 gr whole wheat flour

¾ cup warm water or milk

2 tsp salt

water and 1 egg for egg wash

Mix yeast and sugar in lukewarm water. Set aside for 10 minutes.

Sift flours into mixer bowl (with dough hook) and add yeast water, mix once.

Then add oil, sugar, egg, water/milk and salt and knead until dough is smooth and elastic (about 3-4 minutes). You might need to add 1 tbsp of water if dough looks too dry. Place dough in a bowl, cover with plastic wrap and let rise until double in size (about an hour).

After risen, braid the dough from 3 pieces (or more) or make buns, place in loaf pan or on baking tray, brush lightly with egg wash and let rise for another 45 minutes.

Preheat oven to 200°c.

Bake for 10 minutes, then lower heat to 180°c and bake for another 30-35 minutes.