Whole Wheat Challah
Discover the wholesome charm of Whole Wheat Challah, a braided bread that combines the nutty richness of whole wheat flour with just the right touch of honeyed sweetness. Perfect for special occasions or everyday indulgence, this recipe features a delicate balance of whole wheat and all-purpose flour for a soft yet hearty texture. Enhanced with a golden egg wash and your choice of poppy or sesame seeds, this beautifully braided loaf is as visually stunning as it is delicious. Ideal for pairing with savory spreads or enjoyed on its own, this challah is a healthier twist on a beloved classic that’s sure to become a family favorite. With straightforward instructions and less than 30 minutes of prep time, baking this bread is as rewarding as taking that first warm, aromatic slice. Perfect for search terms like "whole wheat braided bread" and "healthy challah recipe," this guide is your go-to for making homemade bread magic!
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Ingredients
- 4 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 packet Active dry yeast
- 1.25 cups Warm water
- 0.25 cup Honey
- 0.25 cup Vegetable oil
- 2 Large eggs
- 1.5 teaspoons Salt
- 1 Egg yolk
- 1 tablespoon Water (for egg wash)
- 2 tablespoons Poppy seeds or sesame seeds (optional)
Directions
Step 1
In a small bowl, dissolve the packet of active dry yeast in 1/4 cup of warm water (approx. 110°F). Let it sit for about 5-10 minutes until it becomes foamy.
Step 2
In a large mixing bowl, combine the honey, vegetable oil, two large eggs, and salt. Mix well.
Step 3
Stir in the foamy yeast mixture and the remaining 1 cup of warm water.
Step 4
Add the whole wheat flour, one cup at a time, stirring continuously. Then, gradually add the all-purpose flour until the dough begins to come together.
Step 5
Knead the dough on a floured surface for 8-10 minutes until it is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook on medium speed for about 5 minutes.
Step 6
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Step 7
Punch down the dough to release air, then divide it into 3 or 6 equal portions, depending on whether you want a three-strand or six-strand braid.
Step 8
Roll each portion into long ropes of equal length and braid them together, tucking the ends underneath to secure.
Step 9
Place the braided loaf on a parchment-lined baking sheet and cover it loosely with a towel. Let it rise again for 30-40 minutes, or until slightly puffed.
Step 10
Preheat the oven to 350°F (175°C).
Step 11
In a small bowl, whisk together the egg yolk and 1 tablespoon of water to create the egg wash. Brush the top of the challah with the egg wash. If desired, sprinkle the top with poppy seeds or sesame seeds.
Step 12
Bake the challah in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Step 13
Let the challah cool on a wire rack for at least 20 minutes before slicing. Serve and enjoy!
Nutrition Facts
| Serving size | (1180.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2997.5 |
| Total Fat 84.0g | 0% |
| Saturated Fat 14.6g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 556.5mg | 0% |
| Sodium 3724.5mg | 0% |
| Total Carbohydrate 498.8g | 0% |
| Dietary Fiber 66.1g | 0% |
| Total Sugars 52.6g | |
| Protein 97.1g | 0% |
| Vitamin D 98.2IU | 0% |
| Calcium 501.1mg | 0% |
| Iron 30.6mg | 0% |
| Potassium 2518.5mg | 0% |
Source of Calories