whole wheat challah recipe

Written BySheba G Updated On
whole wheat challah recipe
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The Best whole wheat challah recipe

I’ve been making this whole wheat challah recipe for years, and it’s always a hit with my family. The rich, nutty flavor of the whole wheat flour is a perfect complement to the sweet, fluffy interior of the bread.

My kids love helping me mix and knead the dough, and I love watching them devour the finished product. This recipe is a staple in our household, and I’m excited to share it with you.

I first discovered this recipe while researching traditional Jewish breads, and I was immediately drawn to the simplicity and elegance of this classic challah. The addition of whole wheat flour gives the bread a slightly denser texture and a more robust flavor than traditional white challahs.

I’ve made this recipe for holidays, special occasions, and even just for a quick breakfast on the weekends. It’s a versatile recipe that never fails to impress.

When I’m in the mood for something comforting and familiar, this whole wheat challah is my go-to choice. The process of making it is therapeutic, too – kneading the dough with my hands is meditative, and I love watching the dough rise in the oven as it transforms into a beautiful, golden-brown loaf.

Whole Wheat Challah

Whole Wheat Challah

4.7 from 998 votes

A healthier twist on traditional challah, using whole wheat flour for a nuttier flavor and added fiber. This bread is perfect for sandwiches or as a side to soups and stews.

Prep Time2 hours 15 mins
Cook Time30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/2 cups whole wheat flour
2 1/2 cups all purpose flour
1 1/2 tsp salt
1 1/2 tsp instant yeast
1 1/2 cups warm water (110°F-115°F)
1/4 cup honey
1/4 cup vegetable oil
2 large eggs

For the Egg Wash

1 large egg
1 tbsp water

👨‍🍳Directions

1In the bowl of a stand mixer, combine whole wheat flour, all purpose flour, salt, and instant yeast.
2Mix on low speed until well combined.
3Add warm water, honey, vegetable oil, and eggs.
4Mix on medium speed until a dough forms.
5Increase the speed to medium-high and knead the dough for about 5 minutes, until the dough is smooth and elastic.
6If the dough is too sticky, add more flour, one tablespoon at a time.
7If the dough is too dry, add more water, one tablespoon at a time.
8Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
9To test if the dough has risen enough, press it gently with a fingertip.
10If the indentation fills in slowly, the dough is ready.
11Preheat the oven to 375°F (190°C).
12Line a baking sheet with parchment paper.
13Turn the dough out onto a lightly floured surface and punch it down.
14Divide the dough into 3 equal pieces.
15Roll each piece into a rope, about 12 inches long.
16Braid the ropes together, pinching the ends to seal.
17Place the braided dough on the prepared baking sheet.
18Cover with a clean kitchen towel and let it rise for an additional 30 minutes, or until nearly doubled in size.
19In a small bowl, whisk together the egg and water to make an egg wash.
20Brush the egg wash over the top of the dough.
21Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
22Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Stand mixer
Bread knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a sweeter bread, add 1/4 cup of raisins or chocolate chips to the dough. For a savory version, add 1/2 cup of grated cheese or herbs to the dough.

Watch Video Of How Whole Wheat Challah Works

This whole wheat challah recipe has become a staple in our household over the years. It’s perfect for special occasions or just a quick breakfast on weekends.

My family loves helping me mix and knead the dough, and we all enjoy devouring the finished product together. This recipe is easy to make ahead of time and can be stored at room temperature or frozen for later use.

Whether you’re serving it as part of a holiday meal or just want something comforting on a Tuesday night, this whole wheat challah is sure to please.

❓ Frequently Asked Questions About Whole Wheat Challah

Q: What is challah?

Challah is a type of bread that originated in Eastern Europe and has become a staple in many Jewish communities around the world.

Q: What’s the difference between whole wheat and white flour?

Whole wheat flour contains more fiber and nutrients than white flour, which makes it a healthier option for those looking to incorporate more fiber into their diets.

Q: How do I store leftover challah?

You can store leftover challah at room temperature for up to 3 days or freeze it for up to 2 months.

Q: Can I use this recipe as a base for other types of bread?

This recipe can be adapted to make other types of bread by changing up the ingredients or adding different flavorings.

Q: Is this recipe suitable for gluten-free diets?

No, this recipe uses traditional flour that contains gluten.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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