Home
Recipes
Breads
Whole Grain Bread
Whole Wheat Challah Recipe

Whole Wheat Challah Recipe

By What’s Baking

A nourishing twist on traditional challah bread, featuring hearty whole wheat flour that creates a beautifully braided loaf with a subtly nutty flavor and tender, pillow-soft interior.
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>
BAKE SMARTER

Kitchen Converter

Quickly switch between common baking units without leaving the recipe.

Convert
⇄
Result—

Volume uses US cups, tablespoons, and teaspoons. Converting weight to volume depends on the ingredient.

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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 185 calories
🥑 Fat: 5 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 7 g
🍗 Protein: 6 g
🫀 Cholesterol: 45 mg
🧂 Sodium: 220 mg

Chef’s Notes

A few helpful details for making this recipe.

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.

Want to try something else in ...

More recipes you might like

Keep exploring with more recipes from What's Baking.

View all
An overhead shot of a rustic round tahini whole grain loaf with a beautifully scored top, showcasing its golden-brown crust against a weathered wooden board. A cross-section reveals the bread's even, moist crumb structure with tiny air pockets throughout. The scene is bathed in soft natural light streaming through a kitchen window, highlighting the loaf's textural details and warm tones. Alongside the bread sits a small bowl of tahini, scattered sesame seeds, and a vintage linen cloth dusted with flour. A freshly cut slice displays the perfect balance between wholesome density and lightness, with a knife resting nearby on a wooden cutting board.
Breads
Whole Grain Bread

Tahini Whole Grain Bread Recipe

A hearty, aromatic whole grain bread enriched with nutty tahini that creates a perfectly moist crumb with a satisfying crust and subtle sesame undertones.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 12-14 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf of Carrot Ginger Whole Grain Bread with its golden-brown crust partially sliced to reveal a moist, fiber-rich interior flecked with vibrant orange carrot shreds. The bread sits on a weathered wooden cutting board, surrounded by scattered whole grain flour, fresh carrots with leafy tops, and knobs of fresh ginger. Natural window light highlights the bread's wholesome texture and the crystallized ginger pieces that sparkle throughout the crumb. A drizzle of honey glistens as it's being poured over a warm slice, with steam gently rising, suggesting the bread has just been baked.
Breads
Whole Grain Bread

Carrot Ginger Whole Grain Bread Recipe

Moist, hearty whole grain bread studded with sweet carrot shreds and warming ginger, creating a perfect balance of earthy nuttiness and subtle spice.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
A cross-section view of the freshly sliced Whole Grain Chocolate Bread reveals its hearty texture studded with melted chocolate chunks. Photographed in soft natural light streaming through a kitchen window, the bread sits on a rustic wooden cutting board with scattered cacao nibs and wheat stalks as styling elements. The bread's deep amber crust contrasts beautifully with its nutty brown interior, while visible whole grains add texture and visual interest. A drizzle of honey glistens on a slice in the foreground, emphasizing the bread's natural sweetness, with a steaming cup of coffee positioned slightly out of focus to complete this cozy baking scene.
Breads
Whole Grain Bread

Whole Grain Chocolate Bread Recipe

Rich and moist whole grain bread swirled with decadent chocolate chunks and a subtle hint of honey, offering a perfect balance of wholesome nutrition and indulgent flavor.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf with a beautifully cracked golden-brown crust, placed on a wooden cutting board with a linen towel underneath. A cross-section reveals a tender crumb with visible whole grain textures and tiny flecks of nuts. Soft natural light streams in from a side window, highlighting the bread's varied textures and warm color palette. A knife rests beside a few freshly cut slices, showing the bread's sturdy yet tender interior structure. A small dish of olive oil and a sprinkle of flaky sea salt sit nearby, suggesting serving options for this nutritious homemade loaf.
Breads
Whole Grain Bread

Almond Flour and Whole Grain Blend Bread Recipe

Wonderfully nutty and nutritious bread combining the light texture of almond flour with hearty whole grains for a perfect everyday loaf that's both satisfying and wholesome.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic Olive Rosemary Whole Grain Bread loaf resting on a wooden bread board, sliced to reveal a hearty brown crumb studded with glistening black olives and flecks of green rosemary. Soft natural light streams in from a nearby window, highlighting the bread's crackling crust dusted with flour and scattered herbs. Surrounding the loaf are sprigs of fresh rosemary, a small bowl of extra virgin olive oil, and a few scattered whole olives, creating a Mediterranean tableau. The contrast between the dark olives, aromatic herbs, and nutty-colored whole grain crumb showcases the bread's rustic appeal and artisanal quality.
Breads
Whole Grain Bread

Olive Rosemary Whole Grain Bread Recipe

A rustic, hearty whole grain loaf infused with fragrant rosemary and briny olives, delivering a Mediterranean-inspired bread with a perfect chewy crumb and crisp crust.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a freshly baked round loaf of Parmesan Herb Whole Wheat Bread on a rustic wooden board, with a cross-section slice revealing the hearty texture studded with vibrant green herbs and pockets of melted cheese. The bread's crust is deeply golden and dusted with additional Parmesan and herbs, catching the soft natural light streaming through a kitchen window. A small dish of olive oil, a butter knife, and scattered fresh herbs add context around the bread, while the crumb texture shows perfect air pockets throughout the wholesome wheat interior. Steam rises gently from the just-cut slice, emphasizing its freshness and inviting aroma.
Breads
Whole Grain Bread

Parmesan Herb Whole Wheat Bread Recipe

Rustic whole wheat bread enriched with aromatic herbs and savory Parmesan cheese creates a satisfyingly chewy loaf with a golden, crispy crust and tender, flavorful interior.
Difficulty:
Intermediate
Prep Time:
3 hours (including rise time)
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe