Whole wheat challah is just as delicious, if not more delicious than regular challah. The whole grains add a depth of flavor to the bread that makes it wholesome and rich.
whole wheat challah is delicious!
Switching out some white flour for whole wheat flour makes challah healthier, more filling, and fiber-rich.
The texture of this challah is just as soft as regular challah and it rises beautifully.
We used half whole wheat flour and half white flour otherwise it’s too dense. But you can do any ratio you’d like.
Ingredients for Whole wheat challah:
- Whole Wheat Flour
- White Flour
- Yeast
- Water
- Sugar
- Oil
- Salt
- Eggs
- Sesame seeds
How to make it:
- Make the yeast mixture.
- Add the flour and knead the dough.
- Allow it to rise.
- Braid the challah & allow it to rise again.
- Brush the egg wash over the challah using a basting brush.
- Sprinkle sesame seeds over the challah.
- Bake the challah!
The best dips for this challah:
There’s something irresistible about challah and dips. The combination of a warm soft piece of challah with a smooth and flavorful dip is pure joy.
Try some of our favorite dips:
Make it in advance:
Like any challah, whole wheat challah freezes really well. So making it in advance will help you out tremendously. You can double this recipe and have enough challah for a few weeks.
When it comes to freezing challah you can do it both before and after the challah was baked.
Baking it in advance will save you a little more time but baking it the day you’re serving it will make it fresher. It’s up to you and your preference.
If the challah’s already baked simply warm it up at 300 degrees for around an hour. If it’s not yet baked, allow it to defrost overnight in the refrigerator and then bake it at 350 degrees for around 40 minutes.
Whole Wheat Challah
Ingredients
- 1/2 tablespoon yeast
- 1 cup warm water
- 1/3 cup sugar
- 1/4 cup olive oil
- 2 cups whole wheat flour
- 2 cups white flour
- 2 eggs (one for the recipe, one for the egg wash)
- 1/2 tablespoon salt
- 2 tablespoons sesame seeds
Instructions
- Place the yeast, water, and sugar in a bowl. Mix well.
- Let it sit for around five minutes or until bubbles start forming on top.
- Add the olive oil, one egg, and both the flours.
- Knead the dough until it's soft.
- Form a ball out of the dough, place it in a clean bowl, and cover it with a towel.
- Place the bowl in a warm temperature area (around 77 degrees) and allow it to rise for an hour or until the dough has doubled in size.
- Split the dough in half and then each half into three.
- Roll out three pieces of dough at a time and attach them at the top.
- Braid the challah by putting one string over the middle followed by the other string.
- Repeat with the other piece of dough and place both challahs on a lined baking sheet. Cover with a towel and allow them to rise for another hour or until they double in size again.
- Preheat the oven to 350 degrees. Whisk the second egg and brush it over the challahs. Sprinkle sesame seeds over the challahs and then bake for around 35 minutes or until golden brown.
- Allow the challahs to cool completely.