Whole Wheat Honey Challah

Combine the flour, salt, yeast, and vital wheat gluten in a large bowl, stirring until they are thoroughly incorporated. In another bowl, whisk together the honey, olive oil, water, eggs, and raisins until well combined. Gradually pour the liquid mixture into the flour mixture, stirring until it forms a cohesive dough.

Transfer the dough to a floured surface and knead for approximately 10 minutes, or until it becomes smooth and elastic. Shape the dough into a round form. Lightly grease a bowl with oil, place the dough inside, and gently rotate it several times to coat the surface evenly. Cover the bowl with a clean cloth and allow the dough to rise in a warm, draft-free area until it has doubled in size, typically within an hour.

Gently deflate the dough by punching it down and knead it a few times to release some of the air bubbles. Divide the dough into two equal portions and set one aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.

On a floured surface, roll each small dough piece into a rope approximately the thickness of your thumb and 12 inches long. The ropes should be thicker in the middle and thinner at the ends. Join three ropes together at the top by pinching them, then braid them in a continuous motion. Begin with the right-hand strand and move it to the left over the middle strand, which becomes the new middle strand. Take the left-hand strand and move it over the new middle strand, repeating this process until the loaf is braided. Pinch the ends together and fold them underneath for a neat appearance. Repeat this process with the second loaf, placing the braided loaves on a baking sheet lined with parchment paper. Allow them to rise in a warm area until doubled, approximately 30 minutes.

Preheat your oven to 350 degrees F (175 degrees C). Place the braided loaves in the preheated oven and bake until golden brown, typically within 30 minutes. Serve the warm loaves for the best flavor.