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• READY INABOUT4 hrs

Honey Whole Wheat Challah

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66

"Challah, the delicious and beautiful braided bread traditionally served at the Friday night Jewish Sabbath meal, is made with the addition of whole wheat, and sweetened with honey. This slow-rise recipe is designed for flexibility, so split-second timing isn't necessary. This is a wonderful bread for a first-time breadmaker. Braid with a 3 or 4-strand braid, and sprinkle with sesame or poppy seeds." — Bracha 

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Ingredients Edit and Save

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Original recipe makes 3 loavesChange Servings

• 2 teaspoons active dry yeast
• 2 1/8 cups warm water (110 degrees F/45 degrees C)
• 1 cup bread flour
• 1/3 cup vegetable oil
• 1/3 cup honey, or more to taste
• 3 eggs
• 2 teaspoons salt

• 2 cups bread flour, or more if needed
• 3 cups whole wheat flour, or more if needed
• 
  
• 1 egg
• 1 teaspoon water
• 1/4 cup sesame seeds

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Directions

1. 
   
2. In a large bowl, mix yeast, warm water and 1 cup of bread flour into a thin batter, and let stand until the mixture shows frothy bubbles, about 10 minutes. Stir in vegetable oil, honey, 3 eggs, and salt until well combined. Beat in 2 more cups of bread flour and the whole wheat flour, alternating flours by cupfuls, until the dough is too stiff to stir in more flour.
3. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a plastic bag, and let rise in a warm, draft-free place until doubled, 1 to 2 hours.
4. Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 3 equal-sized pieces. Cut the first piece into 3 equal parts. Set the rest of the dough aside under a cloth to prevent drying out while you braid the first loaf.
5. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other 2 loaves, place them on a baking sheet lined with parchment paper, and let rise until doubled, 45 minutes to 1 hour.
6. Preheat an oven to 350 degrees F (175 degrees C). Beat 1 egg with 1 teaspoon of water in a small bowl, and brush the egg mixture over the braided challah loaves. Sprinkle with sesame seeds.
7. Bake in the preheated oven until the tops are a deep golden brown and the loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

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• PREP35 mins
• COOK40 mins
• READY IN3 hrs45 mins

Footnotes

• Cook's Note
• If you need to slow down the rising process -- say, yo.

Challah bread receipe

hotos

• READY IN3+ hrs

Challah I

Read Reviews (379)

874

"Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah."— Joan Callaway 

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Ingredients Edit and Save

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Allrecipes.com website

Original recipe makes 2 braided loavesChange Servings

• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1/2 cup honey
• 4 tablespoons vegetable oil

• 3 eggs
• 1 tablespoon salt
• 8 cups unbleached all-purpose flour
• 1 tablespoon poppy seeds(optional)

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Directions

1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Kitchen-Friendly View

• PREP30 mins
• COOK40 mins
• READY IN3 hrs40 mins

Footnotes

• British English recipe for Challah.
• French recipe for Challah.
• Australian recipe for Challah.