SWEET HALLA

Makes 3 loaf pans

1 kg. whole-wheat flour or spelt flour, sifted

¹⁄3 cup oil

2 eggs

1 tsp. salt

50 gr. yeast

2 Tbsp. demerara or brown sugar

3-3½ cups water

2 Tbsp. silan or honey

½ cup hazelnuts

½ cup light raisins

Topping:

1 egg

½ cup sesame or poppy seeds

In the bowl of an electric mixer outfitted with a dough attachment, add flour and create a well in the middle. Pour the oil, eggs and salt into the middle. Sprinkle the yeast and sugar on top.

Mix on medium speed. Gradually add the water, silan or honey, nuts and raisins. Increase speed until dough becomes rubbery and falls away from side of bowl.

Transfer dough to a lightly greased bowl and cover with plastic wrap. Let rise for 90 minutes or until it doubles in volume.

Knead again until all the air has been punched out. Separate into nine sections and roll out each into a long strip. Take three strips and connect them at one end. Braid them and then press ends together. Braid the rest of the strips so you end up with three hallot.

Put each halla in a loaf pan and let them rise for another 20 minutes. Wash with beaten egg and then and sprinkle with seeds. Bake for 25-30 minutes in an oven that has been preheated to 180° until top turns golden brown. Remove and let cool on a wire rack.