whole wheat challah bread recipe

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

I’ve always been a fan of traditional challah bread, but I have to say that this whole wheat version has become a staple in our household. It’s a perfect combination of flavor and nutrition that my family loves. I first discovered this recipe when I was looking for a healthier alternative to the traditional white flour challah.

I was thrilled to find a recipe that used whole wheat flour and still managed to produce that beautiful, crispy crust and soft interior that we all know and love. As soon as I took my first bite, I knew this was the recipe for me – it’s now a regular feature in our home cooking repertoire. My kids adore it when we have family gatherings or holidays, and it’s always a hit with our friends and neighbors too.

The best part is that it’s so easy to make – just mix, knead, let rise, and bake! The result is a delicious, golden-brown loaf that’s perfect for sandwiches, toast, or just snacking on its own. I’ve made this recipe countless times, and each time it turns out perfectly – no matter how many loaves I’m making or what time of day it is.

The aroma alone will transport you back to your childhood days of sitting around the kitchen table with family and friends enjoying freshly baked bread. It’s truly a treat for the senses. The combination of whole wheat flour and spices gives it a unique flavor that’s both earthy and comforting at the same time.

My family loves it when we have breakfast together – they always ask for this bread instead of their usual toast or bagels.

Whole Wheat Challah Bread

4.7 from 1232 votes

A wholesome and delicious twist on traditional challah bread, using whole wheat flour for added nutrition. This bread has a soft interior and a golden-brown crust, perfect for sandwiches or toast.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

For the Dough

4 cups whole wheat flour
2 tsp instant yeast
2 tbsp honey
2 tbsp oil
1 1/2 tsp salt
1 1/2 cups warm water

For the Egg Wash

1 large egg
1 tbsp water

👨‍🍳Directions

1In a large mixing bowl, combine 2 cups of whole wheat flour, instant yeast, honey, oil, and salt.
2Add warm water and mix until a dough forms.
3Knead dough for 5 minutes until smooth and elastic.
4The dough should be slightly sticky, but not too wet.
5Add the remaining 2 cups of flour gradually, kneading after each addition.
6Knead dough for 5 more minutes.
7The dough should be smooth and elastic, pulling away from the sides of the bowl.
8Cover the bowl with a clean towel and let it rest for 10 minutes.
9This allows the gluten to relax and makes the dough easier to shape.
10After resting, turn the dough out onto a lightly floured surface and divide it into 3 equal pieces.
11Shape each piece into a long rope, about 12 inches.
12Braid the ropes together and pinch the ends to seal.
13Place the braided dough on a parchment-lined baking sheet.
14Cover with a clean towel and let it rise in a warm, draft-free place for 45 minutes, or until doubled in size.
15The dough should look puffy and almost double in size.
16Preheat the oven to 375°F.
17In a small bowl, beat the egg and water together to make an egg wash.
18Brush the egg wash over the top of the braided dough.
19Bake for 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
20The bread should be firm to the touch and have a golden crust.

🔧Equipment

Large mixing bowl
Measuring cups and spoons
Wooden spoon
Dough hook
Baking sheet
Parchment paper
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 480mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 18g

📝Notes

Tips: For a shinier crust, brush the bread with additional egg wash during the last 10 minutes of baking. You can also add seeds or nuts to the egg wash for extra texture. Whole wheat flour can be substituted with all-purpose flour for a lighter bread.

Watch Video Of How Whole Wheat Challah Bread Works

This whole wheat challah bread recipe has become an essential part of our family gatherings and holiday celebrations. We love serving it warm with butter or cream cheese spread on top – it’s just the perfect comfort food!

And don’t even get me started on how delicious it is toasted with avocado or hummus… But what really sets this recipe apart is its versatility – whether you’re making sandwiches or just enjoying a slice as a snack, this bread never fails to impress.

It’s also incredibly easy to store: simply let it cool completely before wrapping tightly in plastic wrap or aluminum foil for up to three days at room temperature (or freeze for up to two months). When you’re ready to serve, simply reheat slices in your toaster oven until crispy – voila!

A delicious homemade loaf every time.

❓ Frequently Asked Questions About Whole Wheat Challah Bread

What type of flour should I use?

You can use either all-purpose or bread flour as a substitute for whole wheat flour in this recipe, but keep in mind that the texture may vary slightly.

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast instead of instant yeast in this recipe. However, you’ll need to increase the proofing time by about 10-15 minutes.

How do I know if my dough is overworked?

If your dough becomes too dense or loses its natural elasticity after kneading, it’s likely overworked. Try adding a little more water or oil to revive the dough.

Can I make this recipe gluten-free?

Unfortunately, traditional challah bread relies heavily on gluten for structure and texture, so making it gluten-free may not yield the same results.

What if my loaves don’t rise properly?

There could be several reasons why your loaves aren’t rising as expected – check your yeast expiration date, ensure proper temperature control during proofing, and verify that your oven temperature is accurate.

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