HONEY WHOLE WHEAT CHALLAH
Challah, the delicious and beautiful braided bread traditionally served at the Friday night Jewish Sabbath meal, is made with the addition of whole wheat, and sweetened with honey. This slow-rise recipe is designed for flexibility, so split-second timing isn't necessary. This is a wonderful bread for a first-time breadmaker. Braid with a 3 or 4-strand braid, and sprinkle with sesame or poppy seeds.
Provided by Bobbie Kramer
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h45m
Yield 18
Number Of Ingredients 12
Steps:
- In a large bowl, mix yeast, warm water and 1 cup of bread flour into a thin batter, and let stand until the mixture shows frothy bubbles, about 10 minutes. Stir in vegetable oil, honey, 3 eggs, and salt until well combined. Beat in 2 more cups of bread flour and the whole wheat flour, alternating flours by cupfuls, until the dough is too stiff to stir in more flour.
- Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a plastic bag, and let rise in a warm, draft-free place until doubled, 1 to 2 hours.
- Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 3 equal-sized pieces. Cut the first piece into 3 equal parts. Set the rest of the dough aside under a cloth to prevent drying out while you braid the first loaf.
- Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other 2 loaves, place them on a baking sheet lined with parchment paper, and let rise until doubled, 45 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Beat 1 egg with 1 teaspoon of water in a small bowl, and brush the egg mixture over the braided challah loaves. Sprinkle with sesame seeds.
- Bake in the preheated oven until the tops are a deep golden brown and the loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 31.5 g, Cholesterol 41.3 mg, Fat 6.8 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 1.2 g, Sodium 276.8 mg, Sugar 5.4 g
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Shahbaz Fareedi
[email protected]This is my favorite challah recipe. It's always a hit with my family and friends.
Rana Hassan
[email protected]This challah is beautiful and delicious. It's the perfect bread for any occasion.
Asinee Watchmaker
[email protected]I love this challah recipe. It's so easy to make and always turns out delicious.
Super Masud
[email protected]This is the best challah I've ever had. It's so soft and fluffy, and the honey flavor is perfect.
Tamora Ince
[email protected]This challah is a keeper! I'll definitely be making it again and again.
Abdullah Jadoon
[email protected]I'm so glad I found this recipe. It's the best whole wheat challah recipe I've ever tried.
Tommygundave
[email protected]This challah is beautiful! I love the golden brown crust.
Faith Malaza
[email protected]I used this recipe to make challah rolls, and they turned out perfect. They were the perfect size for individual servings.
XxShadow WolfyxX
[email protected]I made this challah for my kids' school lunch, and they loved it! They said it was the best challah they've ever had.
Baryo Patience zacchus
[email protected]I'm a beginner baker, and this challah recipe was easy to follow. I'm so glad I tried it!
scott vohn
[email protected]This challah is so soft and fluffy. It's perfect for sandwiches or just eating on its own.
Mahadi Makatu
[email protected]I love the honey flavor in this challah. It's a nice change from the traditional plain challah.
faizan sohail
[email protected]This is my go-to challah recipe. It's always a crowd-pleaser, and it's so easy to make.
Vfx Cyclone
[email protected]I've made this challah several times now, and I always get compliments on it. It's the perfect bread for any occasion.
Jacob Ayodele
[email protected]I'm allergic to eggs, so I substituted flax eggs in this recipe. It worked perfectly and the challah was still delicious!
Andy Matik
[email protected]I'm not Jewish, but I love challah bread. This recipe is great because it's easy to follow and the challah turns out delicious.
Nina S Flores
[email protected]I made this challah for my family's Rosh Hashanah dinner, and it was a hit! Everyone loved it, and I even got requests for the recipe.
Buhle Mangqishi
[email protected]I've been looking for a good whole wheat challah recipe for a while, and this one is definitely it. It's easy to make and turns out perfect every time.
Mouhssine Bourguiba
[email protected]This challah is amazing! It's so soft and fluffy, and the honey flavor is perfect. I'm definitely going to be making this again.