Laura Frankel'S Whole Wheat Challah Recipe

Name: Laura Frankel'S Whole Wheat Challah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups tepid water; 1 1/2 cups whole wheat flour; 1 tablespoon yeast; 1/3 cup honey; 3 eggs; 1/2 cup oil; 2 teaspoons salt; 1 - 1 1/2 cup chopped dried fruit (optional) or 1 -1 1/2 cup raisins (optional); 4 cups all-purpose flour, approximately; Egg Wash; 2 egg yolks; 1/4 cup water; Optional toppings; poppy seed, sesame seeds, Charnushka seeds

Servings: persons

1 1/2 cups tepid water
1 1/2 cups whole wheat flour
1 tablespoon yeast
1/3 cup honey
3 eggs
1/2 cup oil
2 teaspoons salt
1 - 1 1/2 cup chopped dried fruit (optional) or 1 -1 1/2 cup raisins (optional)
4 cups all-purpose flour, approximately
Egg Wash
2 egg yolks
1/4 cup water
Optional toppings
poppy seed, sesame seeds, Charnushka seeds

1
Make a sponge: Place the tepid water, whole-wheat flour and yeast in a large mixing bowl or in a bowl that attaches to a mixer. Stir this mixture together or do like we do and use your hands and really get in there and mush it together. Cover the mixture and allow it sit in a warm place for 30 minutes.
2
Add the rest of the ingredients adding only enough flour until the mixture is not wet and sticky. You many not need the entire 4 cups of flour. Knead the dough for 5 minutes until the dough is supple and smooth. Cover and let it rest for at least one hour or store the dough wrapped tightly over night in the refrigerator.
3
Shape the dough into your favorite loaf. Place the loaves on a lightly greases sheet pan. Cover with a clean towel and let rise for two hours.
4
Whisk together yolks and water, brush the loaves with the egg wash, sprinkle with seeds if using, and bake in a preheated 350u00b0F oven until the challot are browned and make a hollow sound when tapped on the bottom (about 30-45 minutes).
5
Let the challot sit for at least one hour before cutting it. The baking process continues for 20 minutes after the bread is removed from the oven. Steam continues cooking the bread and making it dense and moist. Cutting the crust would allow the steam to escape.

1095

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups tepid water, 1 1/2 cups whole wheat flour, 1 tablespoon yeast, 1/3 cup honey, and more.

Yes, Laura Frankel'S Whole Wheat Challah falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Laura Frankel'S Whole Wheat Challah

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions