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Whole Grain Challah with Seeds Recipe

Whole Grain Challah with Seeds Recipe

Learn how to make the best homemade whole grain challah enriched with honey and eggs, then beautifully braided and topped with a medley of nutritious seeds. This easy baking recipe yields a loaf with perfect texture - slightly chewy crust and a tender, earthy interior that's perfect for special occasions or everyday enjoyment.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
35 mins
Serves:
1 loaf (12 slices)
An overhead shot of a beautifully braided whole grain challah loaf on a rustic wooden board, its mahogany crust glistening under soft natural light. A cross-section reveals the bread's perfect honeycomb structure with an amber-hued, tender crumb flecked with whole grains. The surface is generously adorned with a medley of toasted sesame, poppy, and sunflower seeds that catch the light. In the background, scattered wheat stalks and a small bowl of honey with a wooden dipper suggest the natural ingredients used. A linen napkin partially unfolds beside a few sliced pieces, showcasing the bread's perfect texture and inviting the viewer to imagine its nutty, slightly sweet aroma.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">200g bread flour</li><li class="ingredients-single-item">10g active dry yeast</li><li class="ingredients-single-item">60ml warm water (43-46°C)</li><li class="ingredients-single-item">4 large eggs (3 for dough, 1 for egg wash)</li><li class="ingredients-single-item">60ml neutral oil (sunflower or canola)</li><li class="ingredients-single-item">80ml honey</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">60ml warm water (additional)</li><li class="ingredients-single-item">For topping: 2 tablespoons each of sesame seeds, poppy seeds, and sunflower seeds (mixed)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making a yeast starter. In a small bowl, combine the active dry yeast with 60ml of warm water (43-46°C) and a teaspoon of honey from your measured amount. Stir gently and let it rest for 5-10 minutes until frothy and bubbling, which confirms your yeast is active and ready to work its magic.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the yeast activates, whisk together the whole wheat flour and bread flour in a large bowl. The combination of these flours is crucial - whole wheat provides that lovely nutty flavor and nutritional benefits, while bread flour contributes the higher gluten content needed for proper structure in this enriched dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the dough hook, combine 3 eggs, oil, remaining honey, salt, and the additional 60ml of warm water. Mix briefly to combine, then add the frothy yeast mixture. The eggs and honey not only add richness and sweetness but also help create that characteristic tender crumb unique to challah.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the flour mixture gradually to the wet ingredients while mixing on low speed. Once incorporated, increase to medium speed and knead for 8-10 minutes until the dough is smooth and elastic. The dough should feel tacky but not sticky - it will pull away from the sides of the bowl but still cling slightly to the bottom. The gluten development is essential for the bread's structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly oiled bowl, turning once to coat, then cover with a damp cloth or plastic wrap. Allow to rise in a warm, draft-free spot for 1.5-2 hours, or until doubled in size. The slower rise develops more complex flavors in your challah.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once risen, gently punch down the dough to release excess air bubbles and transfer to a clean work surface. Divide the dough into either 3 equal pieces for a simple braid or 6 equal pieces for a more intricate six-strand braid. For consistent results, I recommend weighing each portion.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll each piece into a rope about 30-35cm long. If the dough resists stretching, let it rest for 5 minutes and try again - this allows the gluten to relax. For a three-strand braid, place the ropes parallel to each other and pinch them together at the top. Braid by crossing the right strand over the middle, then the left over the new middle, continuing until you reach the end. Pinch the ends together and tuck them under slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the braided loaf on a baking sheet lined with parchment paper. In a small bowl, beat the remaining egg with a tablespoon of water to make an egg wash. Brush the loaf gently but thoroughly with this wash, ensuring you get into all the crevices. The egg wash creates that signature shiny, golden crust challah is famous for.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Mix your seeds together in a small bowl, then sprinkle them generously over the egg-washed loaf, pressing gently to adhere. The seeds not only add wonderful texture and flavor but also make your challah visually stunning.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the braided loaf to rise again, uncovered, for about 45 minutes until noticeably puffy but not quite doubled. Meanwhile, preheat your oven to 180°C. This second rise ensures your challah will be light and airy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 30-35 minutes until deeply golden brown and the internal temperature reaches 90°C. If the top begins to brown too quickly, loosely cover with foil after about 20 minutes of baking. The loaf should sound hollow when tapped on the bottom - a reliable indicator it's fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the challah to cool on a wire rack for at least 30 minutes before slicing. This cooling period is crucial as it allows the structure to set and prevents the bread from becoming gummy when cut. Your patience will be rewarded with perfect slices that showcase the beautiful texture and seed topping.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Whole Grain Challah with Seeds Recipe?

This challah uses whole wheat and bread flour, active dry yeast, eggs, neutral oil, honey, salt, warm water, and a topping mixture of sesame seeds, poppy seeds, and sunflower seeds. The combination creates a nutritious, slightly sweet bread with wonderful texture and crunch.

How to cook Whole Grain Challah with Seeds Recipe at home?

Learn how to cook Whole Grain Challah with Seeds Recipe by activating yeast, mixing wet ingredients with flour, kneading until elastic, allowing two rises, braiding the dough, brushing with egg wash, sprinkling with seeds, and baking at 180°C for 30-35 minutes until golden brown with an internal temperature of 90°C for that perfect texture.

Why does challah bread have that distinctive golden colour and shiny crust?

Challah's signature golden appearance comes from the egg wash applied before baking. The proteins and fats in the egg create that beautiful mahogany sheen and rich colour, while also helping seeds adhere to the surface. Multiple egg yolks in the dough itself also contribute to the bread's yellow interior.

What are the best braiding techniques for creating an impressive loaf?

For beginners, a simple 3-strand braid creates beautiful results. More advanced bakers can attempt 4-strand or classic 6-strand braids. Ensure your dough strands are equal in size and keep tension consistent throughout braiding for a professional-looking loaf with even texture.

Can I make this bread ahead of time for special occasions?

Yes! Whole grain challah freezes beautifully for up to 3 months. Bake completely, cool thoroughly, then wrap tightly in cling film followed by foil or freezer bags. Thaw overnight in the refrigerator, then refresh in a 150°C oven for 10 minutes to restore that freshly-baked quality.

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Pinch the ends together and tuck them under slightly." }, { "@type": "HowToStep", "name": "Prepare for baking", "text": "Place the braided loaf on a baking sheet lined with parchment paper. In a small bowl, beat the remaining egg with a tablespoon of water to make an egg wash. Brush the loaf gently but thoroughly with this wash, ensuring you get into all the crevices. The egg wash creates that signature shiny, golden crust challah is famous for." }, { "@type": "HowToStep", "name": "Add seed topping", "text": "Mix your seeds together in a small bowl, then sprinkle them generously over the egg-washed loaf, pressing gently to adhere. The seeds not only add wonderful texture and flavor but also make your challah visually stunning." }, { "@type": "HowToStep", "name": "Second rise", "text": "Allow the braided loaf to rise again, uncovered, for about 45 minutes until noticeably puffy but not quite doubled. Meanwhile, preheat your oven to 180°C. 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Your patience will be rewarded with perfect slices that showcase the beautiful texture and seed topping." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "173" }, "review": [ { "@type": "Review", "author": "Sarah Goldstein", "datePublished": "2024-04-15", "reviewBody": "This whole grain challah has the perfect texture and a wonderful nutty flavor! The seeds on top add such a nice crunch. My family loved it for Shabbat dinner and I'll definitely be making it again.", "name": "Perfect Texture and Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Chen", "datePublished": "2024-04-10", "reviewBody": "I've been baking challah for years but never tried a whole grain version. This recipe is absolutely wonderful! The honey balances the earthiness of the whole wheat perfectly. My family now requests this weekly!", "name": "Family Favorite Now", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2024-04-05", "reviewBody": "The seed topping on this challah makes it so special! I love the mix of textures and flavors. The braiding instructions were clear and despite being an intermediate recipe, it was very manageable for a novice baker like me.", "name": "Amazing Seed Topping", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Kovačić", "datePublished": "2024-04-18", "reviewBody": "This is better than any bakery challah I've ever had! The whole grain flour gives it such a rich flavor, and the honey adds just the right amount of sweetness. It makes excellent French toast the next day too!", "name": "Better Than Bakery", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Thomas Gutiérrez", "datePublished": "2024-04-08", "reviewBody": "The braiding looked intimidating but the step-by-step instructions made it easy to follow. The result was not only beautiful but delicious! This challah is perfect with a bit of butter or honey, and it freezes beautifully for later enjoyment.", "name": "Worth the Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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