Oat And Honey Challah (Bread) Recipe

Name: Oat And Honey Challah (Bread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup warm water; 3 tablespoons active dry yeast; 4 1/2 cups warm water; 2 1/4 cups quick-cooking oats; 1 cup honey; 1/2 cup oil; 2 1/2 tablespoons salt; ½ cups unbleached white flour; 3 cups whole wheat flour; 1 egg, lightly beaten; poppy seeds (optional) or 1/2 cup quick-cooking oats (optional)

Servings: persons

1
In a small bowl, combine 3/4 cup warm water with yeast. Let stand until yeast is dissolved and begins to bubble, about 5 minutes.
2
Place the yeast mixture in your mixer (if you have one large enough for this recipe), or in a large bowl. Add the additional water, oats, honey, oil and salt. Mix well to combine.
3
Gradually add in the flours, mixing/kneading well, until a soft dough is formed. Knead another 5 minutes, adding small quantities of flour, until the dough feels like an ear lobe.
4
Place in a large, oiled bowl, turning dough to coat, and cover with a damp towel. Plase in a warm place and let rise until doubled in size, about one hour.
5
Punch down the dough, divide into 6 pieces (or more ifyou are making rolls) and shape into loaves or braid or do whatever you do with your challah dough.
6
Place on greased pans (I prefer using parchment paper, ungreased), and brush with beaten egg. Sprinkle with seeds or extra oats.
7
Bake at 350F for about 35 minutes for loaves, or 20+ minutes for rolls.

1041

kcal

Calories

Fat

159

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 11 ingredients. The key ingredients include: 3/4 cup warm water, 3 tablespoons active dry yeast, 4 1/2 cups warm water, 2 1/4 cups quick-cooking oats, and more.

Yes, Oat And Honey Challah (Bread) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oat And Honey Challah (Bread)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions