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Emily Jacobs

Whole Wheat Challah




There is nothing like a freshly baked Challah. Your whole house smells amazing and it is an instant reminder that it is Friday night, finally the weekend. This healthier version of a traditional loaf delivers on everything you want out of a Challah. Its crusty on the outside, chewy on the inside and my personal favorite part? Challah French Toast for Breakfast the next morning!


Makes 2 loaves

1 1/2 cups warm water divided (about 110 degrees)

1 packet active dry yeast (2 1/4 tsp)

1 tsp sugar

1 extra large egg

3 extra large egg yokes

1/3 cup honey powder

1/4 cup canola oil + some in a spray bottle

2 tsp salt

5 cups whole wheat flour + more for dusting

Flaky sea salt for sprinkling

Egg Wash

1 large egg

1 tbsp water

1/2 tsp salt


Pour ¼ cup of the warm water into a large mixing bowl. Add 1 packet of active dry yeast and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. The yeast should have activated, meaning it will look expanded and foamy. It will start to smell like fresh baked bread, if you don’t see foam or get that delicious smell, start again, likely your water wasn’t warm enough


Meanwhile beat eggs, honey powder, canola oil and salt in a small mixing bowl. When the yeast is ready add the egg mixture and remaining 1 1/4 cup warm water to bowl. Beat with a whisk


Now it is time to add your flour. You want to add it slowly as it may be a little less or a little more than 5 cups. This may depend on the coarseness of your flour. Start mixing 1 cup at a time with a wooden spoon. By about the 4th cup you will need to start mixing with your hands. Continue to mix until the dough is very pliable and smooth. This will take at least 5 minutes of mixing and slowly adding flour as the dough will be very sticky. Once the dough is ready remove from the bowl and place on the side while you clean out the bowl.




Spray the bowl lightly with canola oil. Add the dough ball back in and then flip so both sides are coated. Place a damp kitchen towel over the dough and place in the oven with a proof setting or set to 100 degrees. If your oven doesn’t have this than boil a pot of water and place that hot water in a lower rack in the oven while the bowl sits above it.


Let rise in oven for 1.5 hours. It should double in size. Remove bowl, punch down a few times and cover again with kitchen bowl (you may need to dampen it again). Place back in oven for another 45 minutes to an hour until it doubles in size again.


Remove from oven and punch down a few more times. Then prepare a work surface, mat or cutting board and very lightly dust with flour.


Preheat oven to 350 degrees


Split the ball into two halves and set one aside.

To make a 4 strand Challah (I think this is the best looking!) Take your first ball and split into 4 equal parts. Roll each ball into a long snake. It should be about 1” wide and about 10” long, but this can vary. Once all 4 balls are made into long strips place them together vertically about 1” apart. Connect the tops of the 4 strips by pinching together and lightly tucking underneath itself. Start at the right strip and weave over then under then over then under. Repeat process always starting at the right side. Once done pinch the bottom ends together and lightly tuck underneath. At this point I like to go back to my starting point and fix them a bit. You can turn the dough around and re-braid only the very top portion. This isn’t needed but will make it look perfect! Repeat whole process with second ball


If you want to do an easier braid you can do 3 strand and braid like a traditional hair braid, making sure to pinch the top and bottom together.


Place parchment paper on a cookie sheet and place the challah on the parchment. You will want 2 cookie sheets.


Prepare egg wash by whisking egg, salt and water together. Using a pastry brush, brush the tops of the loaves lightly with the egg wash. Save remainder. Sprinkle lightly with sea salt. If you want more of a dessert Challah you can do Cinnamon/Sugar instead.


Let Challahs’s rest for 30-45 minutes, you will see them expand.


Place in the oven and set a timer for 15 minutes. Remove from oven and brush with a little more egg wash. Return to oven and set the timer for another 15 minutes. The challah should be lightly golden brown and if you tap the bottom it should feel hollow. Remove and place on a wire rack to cool.

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