More challah than it is a traditional (sourdough) rye bread, this awesome Jewish-deli inspired challah boasts an awesome flavor and is extremely hearty. It's just the type of challah that is perfect to accompany a bowl of piping-hot soup on a cold winter's night or to build a rich, chewy Jewish deli sandwich on. Enjoy, y'all.
In the bowl of an electric mixer, using the dough-hook attachment, combine the bread flour, rye flour, yeast, sugar, vital wheat gluten, and salt. With the mixer set to low speed, add the water and oil, followed by the eggs, and knead to combine. Continue kneading until the dough is smooth and elastic and pulls away from the sides of the bowl (this should take about 6-10 minutes). Add more flour if necessary (if dough does not pull away from the bowl). Divide the dough in half. Return one half to the mixer and add the molasses and dissolved instant coffee. Mix until the molasses and coffee become well incorporated and the dough becomes a dark-brown color (add more flour if necessary). Cover both dough balls and let rest in a warm area for 1 hour. Punch down the dough(s) and re-shape into a ball(s). For each set of dough, divide the dough into 15 strands. Roll the strands into 7-inch long ropes. Divide into 5 sets of 3 strands of each dough. From left to right, arrange strands 'light-dark-light' alternatively, pinching all the dough together at the top. Braid the challah (refer to this illustrated diagram for 6-braid challah braiding guidance). Place challahs on baking tray and let rise for 30-45 minutes, until they are about double in size. Preheat oven to 350°F. Paint challahs with egg-wash mixture and sprinkle with caraway seeds. Bake for 25 minutes, turning halfway through baking. Remove from oven and let cool on a wire rack. Enjoy, y'all.