The Perfect Whole Wheat Challah Bread Recipe for Golden Goodness

Fresh whole wheat challah bread combines nutty depth with traditional Jewish baking techniques that elevate every slice.

Authentic recipes often require careful technique and patient kneading.

Ancient grains bring robust flavor to this classic braided loaf.

Serious home bakers appreciate the nuanced texture whole wheat provides.

Mediterranean culinary traditions inspire each delicate twist and golden crust.

Warm, hearty slices emerge from careful preparation and passionate crafting.

Let’s create something spectacular that connects you to generations of baking wisdom.

Why Whole Wheat Challah Bread Deserves A Spot On Your Table

• Craft a Nutritious Loaf: Whole wheat flour transforms this classic bread into a healthier, fiber-rich option packed with wholesome goodness.
• Master Traditional Baking Technique: Braiding the dough creates a stunning, professional-looking bread that impresses family and friends with minimal effort.
• Perfect for Special Gatherings: This challah bread elevates any meal, making it ideal for Shabbat dinners, holiday celebrations, or weekend brunches with loved ones.
• Customize with Ease: Sprinkle sesame or poppy seeds on top, or experiment with different seed combinations to make the bread uniquely yours.

What You’ll Need For Whole Wheat Challah Bread

• Active Dry Yeast: A key ingredient that helps the bread rise and develop a light, airy texture.
• Warm Water: Essential for activating the yeast and creating the perfect environment for fermentation.

• Honey: Adds natural sweetness and helps to feed the yeast.
• Eggs: Provide richness and help bind the ingredients together.
• Vegetable Oil: Creates a soft, tender crumb and adds moisture to the bread.
• Salt: Enhances the overall flavor of the bread.

• Whole Wheat Flour: Provides a nutty flavor and additional nutrition to the challah bread.
• Sesame Seeds, Poppy Seeds: Optional toppings that add a decorative and crunchy element to the bread's surface.

Braid And Bake Whole Wheat Challah Bread

Step 1: Activate the Yeast

In a small bowl, combine warm water and yeast. Let the mixture sit and become frothy, which takes about 10 minutes.

This process awakens the yeast and prepares it for bread magic.

Step 2: Create the Liquid Base

• Honey
• Eggs
• Oil
• Salt

Stir in the frothy yeast mixture until everything is well combined and smooth.

Step 3: Build the Dough

Gradually add whole wheat flour to the liquid base. Mix thoroughly after each addition.

The dough will start to come together and become more substantial.

Step 4: Knead the Dough

Transfer the dough onto a lightly floured surface.

Knead the dough for approximately 10 minutes. The goal is to create a smooth, elastic texture that feels soft and pliable.

Step 5: First Rise

Place the kneaded dough into a greased bowl. Cover with a clean towel and let it rest in a warm spot.

Allow the dough to rise and double in size, which takes around 1½ hours.

Step 6: Prepare for Baking

Preheat the oven to 350°F.

Punch down the risen dough and divide it into three equal portions.

Step 7: Shape the Challah

Roll each dough portion into a long rope.

Braid the three ropes together, creating a beautiful woven pattern. Pinch the ends to seal the braid.

Step 8: Second Rise

Place the braided loaf on a greased baking sheet. Cover with a towel and let it rise for an additional 30 minutes.

Step 9: Finish and Decorate

Brush the loaf with beaten egg to create a shiny, golden surface. Optionally, sprinkle sesame or poppy seeds on top for extra flavor and texture.

Step 10: Bake to Perfection

Bake the challah in the preheated oven for 30-35 minutes. The bread is done when it turns a beautiful golden brown and sounds hollow when tapped on the bottom.

Tips To Master Whole Wheat Challah Bread

• Activate the yeast with slightly warm water to ensure proper rising and avoid killing the active cultures.
• Knead the dough thoroughly to develop gluten, creating a softer, more elastic bread texture with better structure.
• Let the dough rise in a draft-free, warm spot like a turned-off oven to promote consistent and even proofing.
• Brush with egg wash just before baking to achieve a beautiful golden-brown crust that looks professionally baked.
• Store wrapped in plastic or airtight container at room temperature for 3-4 days, or freeze for longer preservation and future enjoyment.

Creative Takes On Whole Wheat Challah Bread

• Mediterranean Herb Challah: Knead dried oregano, thyme, and rosemary into the dough for a fragrant, savory bread that pairs perfectly with olive oil and hummus.
• Cinnamon Raisin Challah: Mix ground cinnamon and plump raisins into the dough before braiding, creating a sweet breakfast bread with warm, comforting flavors.
• Garlic Parmesan Challah: Fold grated parmesan cheese and minced garlic into the dough, then sprinkle extra cheese on top before baking for a rich, cheesy version.
• Chocolate Chip Challah: Gently fold dark chocolate chips into the dough just before braiding, offering a decadent dessert-like bread that's subtly sweet and indulgent.

What To Serve With Whole Wheat Challah Bread

• Pair with Creamy Hummus: Spread this rich, velvety dip across warm challah slices for a Mediterranean-inspired appetizer that blends nutty whole wheat flavors with smooth chickpea goodness.
• Match with Israeli Shakshuka: Dunk chunks of this hearty bread into spicy tomato and egg stew, soaking up the robust sauce and creating a perfect breakfast or brunch experience.
• Complement with Bold Red Wine: Select a robust Cabernet Sauvignon or Syrah to enhance the bread's deep, whole wheat notes and provide a luxurious drinking companion during dinner.
• Serve with Herbed Goat Cheese: Spread tangy, herb-infused goat cheese on thick challah slices, creating a delightful balance between the bread's subtle sweetness and the cheese's sharp profile.

How To Keep Whole Wheat Challah Bread Soft

• Refrigerate: Store wrapped tightly in plastic wrap or airtight container for up to 5 days. Keep at cool temperature to maintain freshness.
• Freeze: Wrap completely in plastic wrap, then aluminum foil. Freeze whole loaf or sliced portions for 2-3 months. Label with date for tracking.
• Room Temperature: Keep covered at room temperature for 2-3 days in bread box or sealed container. Avoid direct sunlight or warm areas.
• Reheating: Warm in oven at 300°F for 5-7 minutes to restore crusty texture. Alternatively, toast slices briefly or microwave for 10-15 seconds to soften.

FAQs For Whole Wheat Challah Bread Lovers

• What makes whole wheat challah different from traditional challah?

Whole wheat challah uses whole wheat flour instead of white flour, adding more fiber, nutrients, and a slightly nuttier flavor compared to classic challah.

• Is kneading the dough important for this recipe?

Yes, kneading develops gluten, which helps create the bread’s signature texture and ensures the dough becomes smooth and elastic.

• Can I use active dry yeast instead of instant yeast?

Absolutely! Just dissolve active dry yeast in warm water first and let it sit for 10 minutes before adding to the other ingredients. The process remains the same.

• How do I know when the dough has risen properly?

The dough should double in size and feel puffy when gently pressed. If it springs back slowly, it’s ready for the next step.

Whole Wheat Challah Bread Recipe

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• Total Time: 2 hours 15-25 minutes
• Yield: 2 1x

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Description

Whole wheat challah bread weaves together rustic charm and traditional Jewish baking magic. Hearty grains and sweet honey create a golden, braided masterpiece that connects cultural heritage with comforting home-baked goodness you’ll savor slice by slice.

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Ingredients

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Main Ingredients:

• 4 cups whole wheat flour
• 2 large eggs
• 1 cup warm water

Sweeteners:

• 1/2 cup honey
• 2 tablespoons vegetable oil

Seasonings and Leavening:

• 2 1/2 teaspoons active dry yeast
• 1 1/2 teaspoons salt

Egg Wash and Topping:

• 1 egg
• Sesame seeds or poppy seeds (optional)

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Instructions

1. Activate yeast by dissolving it in warm water (110°F) and allow to foam for 10 minutes.
2. Whisk together honey, eggs, oil, and salt in a large mixing bowl, then incorporate the activated yeast mixture.
3. Gradually integrate whole wheat flour into the liquid ingredients, stirring consistently until the mixture becomes challenging to mix.
4. Transfer the dough onto a floured surface and knead vigorously for 10 minutes, developing a smooth and elastic texture.
5. Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and allow to rise in a warm environment for approximately 1½ hours until volume doubles.
6. Heat oven to 350°F and prepare a baking sheet with light grease.
7. Deflate the risen dough and segment into three equal portions, rolling each into elongated ropes.
8. Carefully intertwine the three ropes into a classic braid, securing the endpoints by pinching them together.
9. Position the braided loaf on the prepared baking sheet, drape with a kitchen towel, and permit a final 30-minute rise.
10. Gently brush the loaf’s surface with beaten egg, optionally sprinkling sesame or poppy seeds for added texture.
11. Bake for 30-35 minutes until the crust achieves a rich golden hue and produces a hollow sound when tapped.

Notes

• Select high-quality whole wheat flour for maximum nutrition and authentic flavor profile.
• Let yeast activate fully by ensuring water temperature stays between 100-110°F for optimal rising.
• Knead dough thoroughly to develop strong gluten structure, creating a softer, more tender bread texture.
• Allow sufficient rising time in warm, draft-free areas to help bread develop complex, rich flavors.
• Brush egg wash generously for beautiful golden-brown crust with professional bakery appearance.
• Experiment with alternative seeds like nigella or caraway for unique taste variations.
• Store bread in airtight container at room temperature for 3-4 days or freeze up to 2 weeks for extended freshness.
• For gluten-free adaptation, substitute whole wheat flour with gluten-free flour blend and add xanthan gum for binding.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Breakfast, Snacks, Dinner
• Method: Baking
• Cuisine: Jewish Cuisine

Nutrition

• Serving Size: 2
• Calories: 300
• Sugar: 12 g
• Sodium: 200 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 6 g
• Protein: 10 g
• Cholesterol: 50 mg