Wheat Flour, Whole Wheat Flour, 12 Grain Blend (cracked wheat, brown flax seeds, corn meal, pearled barley, cracked rye, cracked triticale, oat flakes, cracked brown rice, natural sesame, hulled cracked buckwheat, millet, cracked durum), Water, Liquid Who

Contains: Wheat, Egg, Soy.
May Contain: Sesame, Nuts, Sulphite.

Baking Instructions for Raw:
1. Preheat your oven to 350°F (175°C).
2. Remove the challah from all packaging. Let the raw challah proof until it has doubled in size.
3. Place the raw challah on a baking sheet lined with parchment paper or a lightly greased sheet.
4. If desired, brush the top with egg wash for a shiny, golden crust.
5. Bake for 35-40 minutes, or until golden brown.
6. Check the challah at the 30-minute mark; it should be golden brown on top and sound hollow when tapped on the bottom.
7. Internal temperature should reach 190–200°F (88–93°C) for fully baked bread.
8. Remove from the oven and place on a wire rack.
9. Let it cool 10–15 minutes before slicing to maintain structure and softness.
10. Best served slightly warm.