This recipe is fairly easy but it does require some soaking time for the grains.

Serving Size

1 Loaf

Ingredients

• 2 ½ cups whole unroasted buckwheat groats

• 1 cup filtered water

• butter or oil, for greasing the pan

• 1 ½ tablespoons sesame seeds

• 2 teaspoons kosher salt

• 1 Tablespoon honey

• 2 ½ tablespoons sunflower seeds

• 1 tablespoon pumpkin seeds

Instructions

1. Rinse the groats with cold water and place in a bowl. Fill the bowl with enough cold water to cover them and let them sit for at least 2 hours.

2. Drain the groats and rinse in a fine mesh strainer. Place in a bowl and use an immersion blender until liquefied to a paste.

3. Place a towel over the bowl and let sit out overnight or up to 24 hours.

4. Set aside the loaves to rise for 45 minutes, as it puffs up again. Meanwhile, preheat the oven to 350F. Bake the challah for 35 to 40 minutes, on the middle rack of the oven. At 30 minutes, check the challah by (carefully) lifting each one up and tapping the bottom with a knuckle. If it sounds hollow and the outside of the challah is a brownish color, it’s ready. If it sounds completely solid or is still pale in color or doughy in the places where the braids meet, bake for 5 minutes more and test again. Remove the loaves from the oven and let cool on a wire rack. Serve warm or at room temperature. The Bialy Challah lasts for a few days due to the moisture from the oil and onions. Bialy challah freezes well (wrap in foil, then place in a freezer bag). Just thaw and reheat slightly before serving.