challah whole wheat recipe

Written ByJenny Smyth Posted on
challah whole wheat recipe
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The Best challah whole wheat recipe

I’ve always been fascinated by the rich history and cultural significance of challah bread. This traditional Jewish bread has been a staple in many communities for centuries, and its popularity extends far beyond the Jewish faith. The dough is typically made with yeast, flour, water, sugar, eggs, and oil, which gives it a light and airy texture.

When I first started making challah at home, I was surprised by how easy it was to get the hang of it – as long as you follow the recipe carefully and give the dough enough time to rise. The end result is well worth the effort: a deliciously soft and fluffy bread that’s perfect for serving with meals or as a snack on its own. As I began to experiment with different variations of the recipe, I discovered that substituting whole wheat flour for some of the all-purpose flour adds a nutty flavor and extra nutrition to the bread.

My family loves when I make this version, especially my kids who are always eager to help me shape the dough into its signature braided form. We’ve even started a tradition where we make challah together on special occasions like holidays and birthdays. One of my favorite things about challah is how versatile it is – whether you’re serving it as a side dish or using it as sandwich bread, it’s always a crowd-pleaser.

And let’s not forget about the health benefits: with whole wheat flour as one of the main ingredients, you can feel good about what you’re putting into your body. Plus, making your own bread at home is incredibly cost-effective compared to buying store-bought loaves. I’ve tried many different recipes over the years, but this one remains my go-to – it’s just so easy to make and always turns out perfectly.

The key to achieving that perfect balance between tender crumb and crispy crust lies in giving the dough enough time to rise properly. I highly recommend giving this recipe a try if you’re new to making bread at home; I’m confident you’ll be hooked after just one loaf.

Whole Wheat Challah

Whole Wheat Challah

4.8 from 579 votes

This whole wheat challah is a slightly healthier twist on the classic braided bread. It has a tender crumb and a beautiful golden crust, perfect for Shabbat or any special occasion.

Prep Time30 mins
Cook Time35 mins
Resting Time0 mins
Total Time3 hours 5 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Dough

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

For the Egg Wash and Topping

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

👨‍🍳Directions

1In a large mixing bowl, combine the warm water and active dry yeast.
2Let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
3Add the honey, vegetable oil, 2 eggs, and salt to the yeast mixture.
4Stir with a wooden spoon until well combined.
5Add the whole wheat flour and all-purpose flour, one cup at a time, stirring until a shaggy dough forms.
6If using a stand mixer, fit it with the dough hook and mix on low speed for 2 minutes.
7Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic.
8The dough should spring back when gently pressed with a finger.
9Place the dough in a lightly oiled bowl, turning to coat all sides.
10Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1 to 1 1/2 hours until doubled in size.
11Punch down the dough to release the air.
12Divide it into three equal pieces for a three-strand braid, or six pieces for a six-strand braid.
13Roll each piece into a rope about 12 inches long.
14Braid the ropes together, pinching the ends to seal.
15Place the braided loaf on a parchment-lined baking sheet.
16Cover loosely with a towel and let it rise for 30 to 45 minutes until puffy.
17Preheat the oven to 350°F.
18In a small bowl, whisk together the remaining egg and 1 tablespoon of water to make an egg wash.
19Gently brush the egg wash over the entire surface of the challah.
20Sprinkle sesame seeds or poppy seeds over the top if desired.
21Bake for 30 to 35 minutes until the challah is deep golden brown and sounds hollow when tapped on the bottom.
22An internal thermometer should read 190°F.
23Transfer the challah to a wire rack and let it cool completely before slicing, about 1 hour.
24This allows the crumb to set properly.

🔧Equipment

Large mixing bowl
Wooden spoon or dough whisk
Measuring cups and spoons
Stand mixer with dough hook (optional)
Clean kitchen towel or plastic wrap
Baking sheet
Parchment paper
Small bowl for egg wash
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 9g💛Saturated Fat: 1.5g❤️Cholesterol: 70mg🧂Sodium: 480mg🌾Total Carbs: 44g🥦Dietary Fiber: 5g🍬Sugars: 9g🥩Protein: 9g

📝Notes

For a softer texture, use bread flour instead of all-purpose flour. You can also add raisins or cinnamon for a sweet variation. The dough can be made a day ahead and refrigerated after the first rise.

Watch Video Of How Whole Wheat Challah Works

This recipe has become a staple in our household – whether we’re enjoying it as a snack or serving it at family gatherings. The best part?

It’s incredibly easy to make ahead of time: simply shape the dough into its signature braids before letting it rise overnight in the fridge or freezer. Once thawed and baked fresh in the morning, this delicious whole wheat challah is sure to be devoured by everyone in attendance.

❓ Frequently Asked Questions About Whole Wheat Challah

Q1: What is challah bread?

Challah is a traditional Jewish bread that’s typically made with yeast, flour, water, sugar, eggs, and oil. It’s characterized by its braided shape and soft texture.

Q2: How do I make sure my challah rises properly?

To ensure your challah rises properly, make sure to use warm water (around 100°F) when mixing the dough, and give it enough time to rise – typically 1-2 hours depending on the temperature of your kitchen.

Q3: Can I substitute other types of flour for whole wheat?

While you can use other types of flour in place of whole wheat flour, keep in mind that each type will affect the final texture and flavor of your challah. For example, using all-purpose flour will give you a lighter loaf while using rye flour will add a distinctively earthy taste.

Q4: Is challah suitable for vegetarians?

Yes! Challah is typically made without any animal products except for eggs – but there are plenty of egg-free recipes available if needed.

Q5: How long does challah keep fresh?

You can store your freshly baked challah at room temperature for up to 3 days or freeze it for longer-term storage.

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