Whole-grain Challah & Devil's Food Cake with Hazelnut Crunch

In a few weeks (September 16th), my hubby and I will celebrate 44 years of marriage:-)  Not bad for literally love at first sight!  He proposed on our second date and two weeks later we got married because he was going into the navy after being deferred while in college.  I never really got to be a navy wife like my mom--hubby was home in a month after discovering a broken bone in his arm had fused when he was a kid and he couldn't rotate his hand 180-degrees; something necessary for handling a rifle.  However, I've lived in more states than my mother and never regretted saying Yes!

The reason I bring up my anniversary is that I have bought myself something I've wanted for awhile--a grain mill for my Kitchen Aid stand mixer.  (I actually would rather have a kitchen gadget than jewerly!)

I can now grind my own flours, which is something I've wanted to do to add to the freshness of my baking.  Today, I ground 100% Organic Emmer Wheat, also known has farro  It's an ancient grain which has a distinctive flavor that is sweet, nutty, and a little gritty.  You might have had it in salads or soups, but it's best in flour form.

The grain mill attaches to the Kitchen Aid and you set the dial for how fine you want the flour; I set it on the lowest for the most fine grind.

Add the wheat to the top, turn on the machine and place a bowl or a canister underneath to catch the flour.

In less than 10 minutes, I had about 3 cups of flour for wonderful whole-grain baked goods.

Whole-grain Challah
3 cups King Arthur all-purpose flour
1 cup Emmer Wheat flour
1 1/2 T dry yeast
2 T granulated sugar
2 T shortening
1 1/2 tsp. Kosher salt
3/4 - 1 cup warm water

In a 1 cup measure, proof the yeast.  Sprinkle the dry yeast over 1/2 cup warm water (105F-degrees).  Add about 1 tsp. of sugar and whisk.  Set aside to proof, about 7 minutes.

In a stand mixer, using the dough hook attachment, measure the flours, sugar, salt, and shortening and mix to combine.  Add the proofed yeast and 3/4 to 1 cup of water.  Mix on Speed #2 until the dough comes together and the sides are "clean."

Transfer dough to a lightly floured board and knead until the dough is smooth. Form into a ball.

 Place the dough into a bowl, lightly sprayed with cooking spray, turn once.  Cover with plastic wrap and let rise until doubled, (I use a plastic "bucket"). 

When doubled, about 45 minutes to 1 hour.  Turn dough out on a lightly floured board and divide into 6 pieces.  Roll each piece into a 15"-18" rope.

Refer to this video on King Arthur flour's site for braiding. 

I'm still working on that 6 section braid:-)

I sprayed the dough with Bread Shine and sprinkled with Sesame Seeds.

Cover again with plastic wrap and let rise another 30 to 40 minutes.  In the meantime, preheat oven to 375F-degrees.

When doubled, baked for 40 to 45 minutes until a golden brown and the internal temperature reaches 190F-degrees

The loaf had a wonderful crust with a soft middle.  It was perfect with a bowl of soup, which I also made today since it looked a little grey outside and very fall-like. 

I also baked a cake today...yes, I went a little nuts, but after getting my September bon appetit magazine in the mail a couple of days ago, this cake just begged to be baked. 

It's a Devil's Food Cake with an addictively wonderful hazelnut crunch.  

I'm thinking it's going to be a great dessert for a special anniversary; what do you think! Enjoy!!