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.
Ingredients
Scale
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)
Instructions
- Activate yeast by dissolving it in warm water (110°F) and allow to foam for 10 minutes.
- Whisk together honey, eggs, oil, and salt in a large mixing bowl, then incorporate the activated yeast mixture.
- Gradually integrate whole wheat flour into the liquid ingredients, stirring consistently until the mixture becomes challenging to mix.
- Transfer the dough onto a floured surface and knead vigorously for 10 minutes, developing a smooth and elastic texture.
- 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.
- Heat oven to 350°F and prepare a baking sheet with light grease.
- Deflate the risen dough and segment into three equal portions, rolling each into elongated ropes.
- Carefully intertwine the three ropes into a classic braid, securing the endpoints by pinching them together.
- Position the braided loaf on the prepared baking sheet, drape with a kitchen towel, and permit a final 30-minute rise.
- Gently brush the loaf’s surface with beaten egg, optionally sprinkling sesame or poppy seeds for added texture.
- 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