Ma's Whole Wheat Honey Challah

Warm, soft, and subtly sweet, Ma's Whole Wheat Honey Challah is a heartwarming twist on a classic bread recipe that combines wholesome ingredients with a traditional braiding technique. Made with a blend of nutty whole wheat flour and versatile all-purpose flour, this challah gets its natural sweetness from a touch of honey, making it both nourishing and indulgent. With its golden egg wash and optional sprinkle of sesame or poppy seeds, the braided loaf emerges from the oven beautifully glossy and aromatic. Perfect for Sabbath meals, holiday feasts, or as a homemade treat, this recipe delivers a balance of texture and flavor while embracing the rustic charm of whole wheat. Whether served plain, slathered with butter, or used in French toast, every bite is a comforting reminder of traditional baking at its best. Ready to impress your table with its stunning presentation and rich taste? Start braiding your way to perfection!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1.5 cups Warm water
• 1 tablespoon Active dry yeast
• 5 tablespoons Honey
• 0.25 cup Vegetable oil
• 2 Large eggs
• 2 teaspoons Salt
• 4 cups Whole wheat flour
• 1 cup All-purpose flour
• 1 Egg (for egg wash)
• 1 tablespoon Water (for egg wash)
• 1 tablespoon Sesame or poppy seeds (optional)

Directions

Step 1

In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes, until the mixture becomes frothy.

Step 2

Stir in the honey, vegetable oil, and eggs until well combined.

Step 3

Add the salt, whole wheat flour, and 1 cup of all-purpose flour. Mix until the dough starts to come together.

Step 4

Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.

Step 5

Place the dough in a lightly oiled bowl, turning once to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.

Step 6

Once the dough has risen, punch it down and divide it into 3 or 4 equal pieces, depending on your preferred braid style.

Step 7

Roll each piece into long strands and braid them together to form a loaf. Pinch the ends and tuck them under to seal.

Step 8

Place the braided loaf on a parchment-lined baking sheet. Cover loosely with a towel and let it rise again for about 30-45 minutes, until puffy.

Step 9

Preheat the oven to 350°F (175°C).

Step 10

Prepare the egg wash by whisking together 1 egg and 1 tablespoon of water. Brush the challah with the egg wash. If desired, sprinkle with sesame or poppy seeds.

Step 11

Bake the challah for 25-30 minutes, or until it is deep golden brown and sounds hollow when tapped on the bottom.

Step 12

Let the challah cool on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(954.2g)

Amount per serving	% Daily Value*
Calories	3108.1

Total Fat 80.8g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 33.6g
Cholesterol 558mg	0%
Sodium 4959.1mg	0%
Total Carbohydrate 533.9g	0%
Dietary Fiber 64.4g	0%
Total Sugars 89.3g
Protein 100.0g	0%

Vitamin D 121IU	0%
Calcium 338.3mg	0%
Iron 28.8mg	0%
Potassium 2556.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.3%

Protein: 12.3%

Carbs: 65.5%