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Sunday Paper Dinner Table: Challah


The Sunday Paper Dinner Table: At The Sunday Paper, we believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world.  We want to inspire you and encourage you to gather virtually at your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe.

For the month of February, we’re partnering with The Food Network Kitchen for this special Sunday Paper Dinner Table Series. This week Molly Yeh shares one of her special recipes—a perfect dish to serve in the spirit of Purim. See you at the Dinner Table!

Meaningful Conversation Starter

What is a personal boundary that you would like to strengthen? How can I support you in doing that?

Molly Yeh’s Challah



In a medium bowl, combine the yeast, water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.

Meanwhile, in a large bowl, mix together the flours, millet, salt, remaining 2 tablespoons sugar and the pumpkin, flax, sunflower, poppy and sesame seeds.

In a medium bowl, whisk together the oil, honey and 2 eggs.

When the yeast is foamy, add it to the dry mixture, immediately followed by the egg mixture, and stir to combine. Knead for 7 to 10 minutes, until you have a nice smooth dough, adding more flour as necessary.

Transfer the dough to an oiled bowl, then cover with a clean towel or plastic wrap and let sit at room temperature until doubled in size, 2 to 3 hours. (Alternatively, you can refrigerate the dough overnight and then let it sit at room temperature for about 1 hour before shaping.)

To make a swirl: Line two baking sheets with parchment. Divide the dough into quarters and roll each into a skinny log about 18 inches long. Coil each log up like a snail. Place on a lined baking sheet. Repeat with the remaining dough quarters, placing two coils on each sheet at least 4 inches apart. Cover with a towel or plastic wrap and let rise at room temperature for 30 minutes.

Preheat the oven to 375 degrees F.

Beat the remaining egg with 1 tablespoon water in a small bowl. Brush a light coating of egg wash all over the tops of the loaves and sprinkle with additional seeds as desired.

Bake until the loaves are golden brown and have an internal temperature of 190 degrees F. Begin checking for doneness at 28 to 34 minutes. Remove from the oven and cool slightly before serving, or let cool completely before slicing.

Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.

Download the recipe on The Food Network Kitchen here.


Molly Yeh, star of Girl Meets Farm on Food Network, is also the author of the International Association of Culinary Professionals award-winning cookbook Molly on the Range.  She is the creator of the critically-acclaimed and highly popular food and lifestyle brand my name is yeh. Molly grew up in the Chicago suburbs with a Chinese father and Jewish mother, followed by a post-high school life in New York City studying percussion at Juilliard.  She then got married and started her food blog, relocating with her husband to a sugar beet farm in the upper Midwest where they currently reside with their daughter.  Her Food Network series Girl Meets Farm premiered in 2018 and just a year later she received both a Daytime Emmy® Award-nomination for Outstanding Culinary Host and a James Beard Award-nomination for Outstanding Personality/Host. 

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