Braided challah

Ingredients:

• 1 tbsp. sugar
• 1 and 3/4 teaspoons active dry yeast
• 1 tbsp. minus 2 tbsp. warm, but not hot water
• 2 level cups wholemeal bread flour, plus a little extra for dusting
• 2 level cups of unsifted semolina
• 1.5 tsp sea salt
• 1/4 cup olive oil, plus more for greasing
• 1.5 tbsp. honey
• 2 large egg yolks
• 1 large egg
• 3/4 cup raisins (optional)

Egg wash:

• 1 yolk
• 1 tbsp. cream or milk
• Sesame seeds for sprinkling (optional)

Preparation:

1. For the dough: Add sugar and yeast to warm water. Stir until dissolved. Add 1/2 cup. bakery flour and whisk well. The mixture should have the consistency of thick sour cream. Cover with a plastic lid or plate and let rise in a warm place at room temperature for about an hour. Using a starter will give the challah a richer flavor and extend its shelf life.
2. Place the remaining bread flour (1.5 cups), semolina, and salt in the bowl of a stand mixer. Add the yeast, butter, honey, yolks, and egg. Mix on low speed using the dough hook attachment until the dough is smooth. Then turn the mixer to medium speed and knead the dough for another 5-7 minutes to develop the gluten. The dough should be smooth, silky, and elastic.
3. Form the dough into a ball and return it to the mixer bowl. Drizzle with olive oil and turn the dough a few times to distribute the oil evenly. Cover the bowl with plastic wrap or a plate and let rise in a warm place until doubled in size (about 1.5 hours). Test for doneness by gently pressing your finger into the dough. It should feel soft, and the indentation should disappear slowly.
4. Turn the dough out onto a floured work surface and knead it to redistribute the yeast. If using raisins, sprinkle them into the dough and knead them in.
5. Divide the dough into the desired number of strands (3, 4, or 6) and roll each to the desired length. Weave the strands together to create an elongated or round shape, then transfer to a parchment-lined baking sheet. Brush the bread with egg wash and let rise until doubled in size, about 1 hour and 30 minutes.
6. While the challah is rising, preheat oven to 230°C.
7. Before baking, brush the challah again with egg wash and sprinkle with sesame seeds, if desired. Reduce the oven temperature to 180°C (350°F) and bake until golden brown, about 30-35 minutes. The challah will develop a shiny brown crust and sound hollow when tapped on the underside. Cool on a wire rack.