Laura Frankel's Whole Wheat Challah
Elevate your bread-baking game with Laura Frankel's Whole Wheat Challah, a wholesome and slightly sweet twist on the classic braided loaf. Made with a perfect blend of whole wheat and all-purpose flour, this recipe brings a hearty, nutty flavor while maintaining the soft, tender texture you love in challah. Sweetened with golden honey and enriched with eggs, this bread is as nourishing as it is beautiful. The step-by-step technique guides you through braiding the dough into exquisite loaves, topped with a glossy egg wash and optional sesame or poppy seeds for a finishing touch. Perfect for Shabbat dinners, holiday celebrations, or as a stunning centerpiece for any occasion, this recipe yields two loaves of homemade goodness that are sure to impress. Discover the joy of baking fresh challah with this approachable, family-friendly recipe!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 5 cups Whole wheat flour
- 1 cup All-purpose flour
- 2.5 teaspoons Dry active yeast
- 1.5 cups Lukewarm water
- 0.5 cup Honey
- 0.25 cup Vegetable oil
- 3 Large eggs
- 2 teaspoons Salt
- 2 tablespoons Sesame or poppy seeds (optional)
Directions
Step 1
In a large mixing bowl, combine the lukewarm water and dry active yeast. Let it sit for 5-10 minutes until foamy to activate the yeast.
Step 2
Stir in the honey, vegetable oil, and 2 of the eggs. Mix until well combined.
Step 3
Gradually add 3 cups of whole wheat flour and the salt to the wet mixture. Stir to combine.
Step 4
Slowly add in the remainder of the whole wheat flour and the all-purpose flour, one cup at a time, until the dough begins to come together.
Step 5
Transfer the dough to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
Step 6
Place the dough in a lightly oiled bowl, turning it to coat the surface. Cover the bowl with a clean dish towel and let rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
Step 7
Punch down the dough and divide it into two equal portions. Divide each portion into 3 or 4 strands, depending on how you wish to braid the challah.
Step 8
Braid the dough into loaves and place each braided loaf onto a parchment-lined baking sheet.
Step 9
Cover the loaves loosely with a towel and let them rise again for 30-40 minutes.
Step 10
Preheat the oven to 375°F (190°C).
Step 11
Beat the remaining egg and brush it over the tops of the loaves. Sprinkle with sesame or poppy seeds, if desired.
Step 12
Bake the loaves in the oven for 30-35 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.
Step 13
Let the loaves cool on a wire rack before serving.
Nutrition Facts
| Serving size | (1438.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3594.6 |
| Total Fat 86.5g | 0% |
| Saturated Fat 15.1g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 558mg | 0% |
| Sodium 4973.5mg | 0% |
| Total Carbohydrate 634.0g | 0% |
| Dietary Fiber 79.4g | 0% |
| Total Sugars 101.0g | |
| Protein 116.4g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 445.8mg | 0% |
| Iron 34.4mg | 0% |
| Potassium 3047.9mg | 0% |
Source of Calories