whole wheat challah recipe

Written ByJenny Smyth Posted on
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The Best whole wheat challah recipe

I have been making challah for years, and this whole wheat version has become a staple in our home. It all started when I wanted a bread that felt special for Shabbat dinners but also fit with our family’s goal of eating more whole grains. The first time I pulled a golden braided loaf from the oven, my kids came running into the kitchen asking what smelled so good.

Now they ask for this bread every week, and I love that it is both delicious and a little healthier than the traditional white flour version. This whole wheat challah has a wonderful nutty flavor from the whole wheat flour, but it is still soft and tender thanks to the eggs and oil in the dough. The texture is slightly denser than a classic challah, but that just makes it perfect for toasting or using for French toast the next day.

The braiding creates those lovely pull apart sections that everyone fights over at the table. I use a mix of whole wheat and bread flour to keep the structure light while still getting all the benefits of whole grains. The key technique here is giving the dough enough time to rise.

Whole wheat flour absorbs more liquid, so the dough can feel a bit stiff at first. But after a good knead and a long first rise, it becomes smooth and elastic. I let it rise in a warm spot in my kitchen for about two hours until it has doubled in size.

Then I punch it down, divide it into strands, and braid it into a beautiful loaf. The second rise is just as important, about an hour, so the bread bakes up tall and fluffy. This recipe is perfect for Friday night dinners, holiday meals, or even just a weekend baking project with the kids.

The whole grains add fiber and nutrients that keep you fuller longer, and the natural sweetness from a touch of honey makes it feel like a treat. My family loves it fresh from the oven with butter, but it also makes incredible sandwiches and toast throughout the week. I hope you give this whole wheat challah a try and see how easy and rewarding it is to make your own bread at home.

Whole Wheat Challah

4.9 from 634 votes

A soft and slightly sweet braided bread made with whole wheat flour for a nutty flavor and extra fiber. This challah is perfect for Shabbat dinners, holidays, or any special occasion.

Prep Time30 mins
Cook Time30 mins
Resting Time0 mins
Total Time3 hours 30 mins
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Dough

2 1/4 teaspoons active dry yeast (one packet)
1 cup warm water (about 110°F)
1/3 cup honey
1/4 cup vegetable oil
2 large eggs
1 teaspoon salt
2 cups whole wheat flour
2 to 2 1/2 cups bread flour

For the Egg Wash and Topping

1 large egg beaten with 1 tablespoon water
1 tablespoon sesame seeds or poppy seeds (optional)

👨‍🍳Directions

1In a large bowl, sprinkle the yeast over the warm water and add a pinch of sugar.
2Let it sit for 5 to 10 minutes until it becomes foamy, which means the yeast is active.
3If it does not foam, start over with fresh yeast.
4Add the honey, oil, eggs, and salt to the yeast mixture and stir until combined.
5Add the whole wheat flour and 2 cups of bread flour, mixing with a wooden spoon until a shaggy dough forms.
6The dough should be slightly sticky but not wet.
7Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, adding more bread flour a tablespoon at a time as needed, until the dough is smooth and elastic.
8It should spring back when you press it with your finger.
9Place the dough in a lightly oiled bowl, turning to coat all sides.
10Cover with a clean towel or plastic wrap and let rise in a warm, draft free place for 1 1/2 to 2 hours, until doubled in size.
11A good test is to poke the dough gently with your finger, the indentation should remain.
12Punch down the dough to release the air and divide it into 3 or 4 equal pieces, depending on whether you want a 3 strand or 4 strand braid.
13Roll each piece into a rope about 12 inches long, keeping the ropes even in thickness.
14Braid the ropes together on the prepared baking sheet, pinching the ends to seal.
15For a 3 strand braid, simply cross the left strand over the middle, then the right over the new middle, repeating until the end.
16Tuck the ends under the loaf.
17Cover the braided loaf loosely with a towel and let it rise again for 45 minutes to 1 hour, until puffy and nearly doubled.
18Preheat your oven to 350°F during the last 15 minutes of the second rise.
19Brush the risen loaf gently with the egg wash, being careful not to deflate it.
20Sprinkle with sesame or poppy seeds if desired.
21Bake for 25 to 30 minutes, until the challah is deep golden brown and sounds hollow when tapped on the bottom.
22The internal temperature should reach about 190°F.
23Transfer the challah to a wire rack to cool completely before slicing.
24This allows the steam to escape and the crumb to set properly.
25Enjoy fresh or store in an airtight container for up to 3 days.

🔧Equipment

Large mixing bowl
Wooden spoon or dough whisk
Measuring cups and spoons
Kitchen scale (optional but helpful)
Clean kitchen towel or plastic wrap
Baking sheet lined with parchment paper
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 35mg🧂Sodium: 210mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 7g

📝Notes

For a softer texture, you can replace up to half of the whole wheat flour with bread flour. If you prefer a sweeter challah, increase the honey to 1/2 cup. The dough can also be made the night before, after the first rise, punch it down, cover tightly, and refrigerate. The next morning, shape and let rise before baking.

Watch Video Of How Whole Wheat Challah Works

To store your whole wheat challah, keep it in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. It also freezes beautifully, so you can make a double batch and save one for later.

For the best texture, slice and toast it lightly before serving, especially if it is a day old. This challah is perfect for any occasion, from a simple family dinner to a holiday celebration.

I love serving it alongside a big salad or soup, or using the leftovers for French toast on Sunday morning. The whole grains make it a hearty bread that everyone feels good about eating, and the beautiful braid always impresses guests.

I hope this recipe becomes a favorite in your home just like it has in mine.

❓ Frequently Asked Questions About Whole Wheat Challah

1. Can I use only whole wheat flour in this challah recipe?

Yes, you can use all whole wheat flour, but the bread will be denser and heavier. I recommend using a mix of whole wheat and bread flour for the best texture. The bread flour adds gluten strength that helps the challah rise tall and stay soft.

2. Why did my challah turn out dry?

Dry challah is usually a sign of overbaking or too much flour. Make sure you measure your flour correctly by spooning it into the measuring cup and leveling it off. Also, check your oven temperature with an oven thermometer, as some ovens run hot. Bake until the internal temperature reaches 190°F, not just until the crust is brown.

3. Can I freeze this whole wheat challah?

Absolutely. Let the baked challah cool completely, then wrap it tightly in plastic wrap and then aluminum foil. It will keep in the freezer for up to 3 months. To thaw, leave it on the counter for a few hours, then reheat in a 300°F oven for 10 minutes to refresh the crust.

4. How do I know when the dough has risen enough?

After the first rise, the dough should be doubled in size and hold an indentation when you poke it gently with your finger. If the indentation springs back quickly, it needs more time. For the second rise after braiding, the loaf should look puffy and nearly doubled, and it should feel light when you lift the baking sheet.

5. Can I make this challah dairy free?

This recipe is already dairy free since it uses oil instead of butter. Just make sure your bread flour is not enriched with dairy ingredients. The eggs add richness and help with browning, so there is no need for milk or butter in this challah at all.

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