Whole Wheat Challah Recipe

Name: Whole Wheat Challah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 1 ¼ cups all-purpose flour (or bread or white spelt); 3 tablespoons honey; 1 tablespoon sugar; 2 tablespoons canola oil (or olive); 1 teaspoon salt; 14 ounce active dry yeast; 1 cup warm water; 3 tablespoons vital wheat gluten; 1 egg white (wash)

Servings: persons

2 cups whole wheat flour
1 ¼ cups all-purpose flour (or bread or white spelt)
3 tablespoons honey
1 tablespoon sugar
2 tablespoons canola oil (or olive)
1 teaspoon salt
14 ounce active dry yeast
1 cup warm water
3 tablespoons vital wheat gluten
1 egg white (wash)

1
Activate yeast with sugar and 1/4 cup warm water.
2
Mix the rest of the liquid ingredients and add to yeast, then add flour and salt.
3
Rest 15 minutes (autolyse).
4
Knead dough, let rise for about 1 1/2 hours.
5
Shape into braid, rest another hour.
6
Brush gently with egg wash, add sesame or poppy seeds.
7
Place loaf in a 400 degree preheated oven and turn the temperature to 375, and bake for about 40 minutes.
8
Tap loaf, it will sound hollow when done, and be kind of hard to the touch.
9
Let cool for about 45 minutes before slicing.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cups whole wheat flour, 1 ¼ cups all-purpose flour (or bread or white spelt), 3 tablespoons honey, 1 tablespoon sugar, and more.

Yes, 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.

Whole Wheat Challah

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