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Whole Wheat Challah Recipe

Whole Wheat Challah Recipe

Master this homemade whole wheat challah with our foolproof recipe that creates a beautifully braided, honey-sweetened loaf. Learn the best braiding techniques for an impressive presentation while enjoying the nutritional benefits of whole wheat flour in this easy baking recipe that maintains the traditional egg-rich, tender texture.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
35 mins
Serves:
1 loaf (12 slices)
An overhead shot of a perfectly braided six-strand whole wheat challah, its deep golden-brown crust glistening with egg wash under soft natural light. The cross-section reveals a tender, honey-colored crumb with visible whole wheat flecks. Styled on a rustic wooden board with scattered wheat stalks and a linen napkin, the challah's impressive braided pattern creates dramatic shadows that highlight its artisanal quality. A small dish of honey and a sprinkle of sesame seeds accent the scene, emphasizing the bread's traditional roots with a wholesome twist.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">150g bread flour</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">240ml warm water (about 43°C)</li><li class="ingredients-single-item">60ml vegetable oil</li><li class="ingredients-single-item">60g honey</li><li class="ingredients-single-item">2 large eggs, plus 1 for egg wash</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">15g sesame seeds or poppy seeds (optional, for topping)</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">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine warm water (43°C - it should feel warm but not hot on your wrist) with 1 tablespoon of the honey and the yeast. Stir gently and let stand for 5-10 minutes until foamy. This activation step ensures your yeast is alive and ready to help your bread rise beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the whole wheat flour and bread flour. The bread flour provides additional gluten structure to counterbalance the whole wheat, which has less gluten-forming potential. Make a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the yeast mixture into the well, then add the oil, remaining honey, 2 eggs, and salt. Mix with a wooden spoon until a shaggy dough forms. Attach the dough hook and knead on medium-low speed for 8-10 minutes. The dough will be slightly tacky but should clear the sides of the bowl. If it's too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place (about 24-27°C) for 1.5-2 hours until doubled in size. Whole wheat dough rises slightly slower than white flour dough, so be patient.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently punch down the dough to release air bubbles and turn out onto a lightly floured surface. Divide the dough into 3 equal pieces for a simple braid, or 6 equal pieces for a more elaborate braid. Let the pieces rest, covered, for 10 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For a 3-strand braid: Roll each piece into a rope about 40cm long. Place the ropes parallel to each other. Pinch the tops together, then braid: left over middle, right over middle, and repeat until the end. Pinch the bottom ends together and tuck both ends under slightly. For a 6-strand braid: Follow a traditional 6-strand braiding pattern, crossing strands over each other in sequence.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the braided loaf to a parchment-lined baking sheet. Cover loosely with oiled plastic wrap and let rise for another 45-60 minutes until puffy but not quite doubled. Meanwhile, preheat your oven to 180°C.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Beat the remaining egg with 1 tablespoon of water to make an egg wash. Gently brush the risen loaf with egg wash, making sure to get into all the crevices but being careful not to deflate the dough. If using, sprinkle with sesame or poppy seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 30-35 minutes until deeply golden brown and the loaf sounds hollow when tapped on the bottom. If the top is browning too quickly, loosely cover with aluminum foil after 20 minutes. The internal temperature should reach 90-93°C when done.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer to a wire rack and let cool completely before slicing. This cooling period is crucial as it allows the starches to set and prevents a gummy texture. Your whole wheat challah will stay fresh for 2-3 days in an airtight container or can be frozen for up to a month.</li></ol>

FAQs

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

What ingredients are used in Whole Wheat Challah Recipe?

This wholesome challah combines whole wheat and bread flours with active dry yeast, warm water, vegetable oil, honey, eggs, and salt. Optional toppings include sesame or poppy seeds. The blend of flours creates the perfect balance of nutrition and traditional challah texture.

How to cook Whole Wheat Challah Recipe at home?

Learn how to cook Whole Wheat Challah by activating yeast in warm water and honey, mixing with flours, oil, eggs and salt, then kneading until elastic. After the first rise, shape into a traditional braid, allow a second rise, brush with egg wash, and bake at 180°C for 30-35 minutes until golden brown with a hollow sound when tapped.

What's the best braiding technique for a traditional challah?

While a simple 3-strand braid works beautifully, the classic 6-strand method creates the most impressive challah. Start with equal ropes, number them 1-6, and follow this pattern: take strand 6, cross over 1, then 5 over 2, 6 over 3, 5 over 4. Repeat until complete, tucking ends under.

How can I ensure my whole wheat bread rises properly?

Whole wheat dough requires patience as it rises more slowly than white flour dough. Use warm water (43°C) to activate yeast properly, ensure your rising environment is warm (24-27°C), and don't rush the process. Adding some bread flour provides extra gluten structure for better rise.

Can challah be made ahead and frozen?

Absolutely! Challah freezes exceptionally well. Cool completely, wrap tightly in cling film, then foil, and freeze for up to one month. Thaw at room temperature and refresh in a 150°C oven for 5-10 minutes. Alternatively, shape the dough and freeze before the final rise.

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If using, sprinkle with sesame or poppy seeds." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 30-35 minutes until deeply golden brown and the loaf sounds hollow when tapped on the bottom. If the top is browning too quickly, loosely cover with aluminum foil after 20 minutes. The internal temperature should reach 90-93°C when done." }, { "@type": "HowToStep", "name": "Cool and store", "text": "Transfer to a wire rack and let cool completely before slicing. This cooling period is crucial as it allows the starches to set and prevents a gummy texture. Your whole wheat challah will stay fresh for 2-3 days in an airtight container or can be frozen for up to a month." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Rachel Goldstein", "datePublished": "2023-10-15", "reviewBody": "Perfect balance of nourishing and traditional! I've been making challah for years but was hesitant to try whole wheat. This recipe maintains all the tender texture while adding a lovely nutty flavor. My family didn't even notice it was whole wheat until I told them!", "name": "Nutritious Without Sacrificing Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2023-10-22", "reviewBody": "My entire family is requesting this weekly now! The honey flavor really complements the whole wheat, and the bread stays fresh much longer than white flour challah. I added a sprinkle of oats on top for extra texture and it was beautiful.", "name": "Family Favorite Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2023-11-05", "reviewBody": "Absolutely worth learning the braiding technique! I was intimidated at first but the instructions were clear. The dough was easier to work with than I expected for whole wheat, and the final result was stunning. Made incredible French toast with the leftovers!", "name": "Beautiful Presentation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Johnson", "datePublished": "2023-11-18", "reviewBody": "This challah stays fresh longer than any white flour version I've made. The texture is perfect - still light despite the whole wheat. I made it for a friend's Shabbat dinner and received so many compliments. Will definitely keep this in my regular baking rotation.", "name": "Impressive and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Petersen", "datePublished": "2023-12-03", "reviewBody": "Best sandwich bread I've ever made! I've tried many whole wheat bread recipes that turn out dense, but this challah is remarkably light and tender. The braiding creates the perfect texture for sandwiches, and the slight sweetness from honey is just right.", "name": "Perfect Everyday Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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