Challah made from whole grain flour and oatmeal (or bran)

Category: Yeast bread

Ingredients
the water is cold	600-620 ml
big egg	1
whole grain flour	500 g
white wheat flour	500 g
bran or oatmeal	20 g
sugar or honey (I have date - silane)	90 g
fresh yeast	50 g
or dry yeast	2 tablespoons full
olive oil	60 gr or 1/4 stackea
salt	1 tablespoon
can be sunflower seeds, sesame and flaxseed	half a glass
To cover
egg	1
plain water	1 tablespoon
for whipping	hook

Cooking method

Cooking.
1. Prepare the dough
- beat water and egg in a mixer bowl;
- add sifted two sorts of flour (you can in portions so that the dough is not tight), oatmeal or bran, honey (sugar), stir in a mixer until smooth for 4 minutes at medium speed.
2. Cover with nylon, towel and place in a warm place to rise 50% for 30 minutes.
3. Add yeast to the same mixer bowl to the dough. Knead for 5 minutes at medium speed.
4. You can sprinkle the grains and knead for another 3 minutes.
5. Pour olive oil in a thin stream and knead for 1 minute.
6. Pour salt last and knead for a minute.
7. Mix well with a spatula so that there is no flour left, cover with nylon, a towel and in a warm place for 60 minutes. After 40 minutes I already had a bowl to the top, but I stood it for 60 minutes.
Now hand-made:
- we divide the dough on a board, dusty with flour, into 9 parts, each part of 200 g we make balls.
- roll each ball in our hands into a snake 30 cm long,
- then we weave a challah out of three snakes and put it in a challah or English cheesecake mold, covered with baking paper, so we prepare 3 challah, cover it with a towel and send it back to a warm place for 60 minutes.
- beat the egg with 1 tablespoon of water and greased the challah.
- preheated the oven to 180 gr and baked challah for 30-35 minutes, cooled on a wire rack