Challah, usually braided and typically eaten on Jewish holidays. The dough is enriched with eggs and oil, while using sugar or honey for some sweetness. The fun and exciting part comes from the braiding the dough. A simple 3-stranded braid would be gorgeous enough as the centerpiece for your dinner table. But a 4, or 6 stranded challah would really impress your guests. You can also coil the long braided loaf into a circle.
Grape Sourdough StarterDough

454 g Organic red grapes
Rye flour
Water

240 g Wild Grape Sourdough Starter
2 Eggs, lightly beaten
1 Egg yolks, lightly beaten
120 ml Water
55 g Honey
50 g Sunflower oil
2 tsp Salt
440 g All-purpose or bread flour
1 Egg white
1 tbsp Water
1 tbsp Oatmeal bran or seeds/nuts
Start with the starter. Stem grapes into a medium mixing bowl. Crush with hands and cover with a plastic wrap. Use a fork or wooden toothpick to gently poke some holes along the top and set aside for 3-4 days at room temperature. After 3-4 days there should be bubbles in the grape juice/must, indicating fermentation has begun.
Measure 240 grams of strained grape juice and pour in a 1-quart glass jar. Stir in 120 grams of rye flour to make a thick, porridge like mixture. Set aside for 24 hours at room temperature.
Measure 1 cup starter, discard any extra. Add in 110 grams of filtered water and 110 grams of rye flour. Let stand at room temperature for 24 hours.

Repeat the following day. Some activity should be noticeable: the mixture shoul...