Whole Wheat Challah Recipe

Name: Whole Wheat Challah
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: Serves 1 or more
Ingredients: 2 teaspoons active dry yeast; 2 tablespoons honey; Warm Water; 2 large eggs; 1 teaspoon sugar; 1 1/2 teaspoons salt; Whole Wheat Flour; 2 tablespoons olive oil

Bake a healthier, lighter-than-air Whole Wheat Challah! This recipe uses whole wheat flour for added nutrition without sacrificing that signature soft, fluffy texture. Perfect for Shabbat, special occasions, or any day you crave delicious homemade bread.

Prep Time 30 mins

Cook Time 180 mins

Calories 1346.2 kcal

Protein 99g

Rating 3.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Whole Wheat Challah

2 teaspoons active dry yeast
2 tablespoons honey
Warm Water
2 large eggs
1 teaspoon sugar
1 1/2 teaspoons salt
Whole Wheat Flour
2 tablespoons olive oil

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How to Make Whole Wheat Challah

In a large bowl, dissolve 1 teaspoon of sugar in 1/2 cup (120ml) warm water (105-115°F). Add 2 teaspoons active dry yeast and let stand for 5-10 minutes until foamy.
Add 2 1/2 cups (600ml) warm water, 2 tablespoons olive oil, 2 large eggs, 2 tablespoons honey, 1 1/2 teaspoons salt, and 5 cups (600g) whole wheat flour to the yeast mixture. Beat with a wooden spoon or electric mixer until well combined.
Let the dough rise in a lightly oiled bowl, covered with plastic wrap, for 30-60 minutes, or until doubled in size.
Gently punch down the dough to release air bubbles.
Gradually add the remaining flour (about 2-3 cups, or more as needed) to the dough, kneading until the dough is smooth and elastic, no longer sticky, and pulls away from the sides of the bowl. Knead for 8-10 minutes, either by hand on a lightly floured surface or with a stand mixer.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Gently punch down the dough again.
Divide the dough into 3 or 4 equal pieces. Shape each piece into a rope and braid them together to form a loaf. Alternatively, shape into individual rolls.
Place the braided loaf or rolls in a well-greased 9x5 inch loaf pan or on a baking sheet lined with parchment paper.
Let rise for another 30 minutes, covered with a damp cloth.
Preheat oven to 350°F (175°C).
Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
Let the challah cool completely on a wire rack before slicing and serving.