Best 6 Whole Wheat Challah Recipes

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**A Taste of Tradition: Whole Wheat Challah Recipes for Every Occasion**

Indulge in the rich flavors and textures of homemade whole wheat challah, a classic Jewish bread often enjoyed during special occasions and holidays. Discover a collection of carefully curated recipes that cater to diverse dietary preferences and skill levels. From the classic egg-based challah to vegan and gluten-free variations, these recipes offer a delightful blend of tradition and innovation. Embark on a culinary journey as you explore the art of braiding and baking, creating beautiful loaves that are not only delicious but also visually stunning. Whether you're a seasoned baker or just starting your bread-making adventure, these whole wheat challah recipes promise a rewarding experience that will bring joy to your kitchen and your table.

Let's cook with our recipes!

BREAD MACHINE HONEY WHOLE WHEAT CHALLAH



Bread Machine Honey Whole Wheat Challah image

We make this every week in our house. People keep asking for the recipe -- we think they're impressed to find a healthy challah that also tastes great! It resembles actual bread more than cake. Just throw the ingredients into a bread machine with a "dough" cycle, braid, & bake!

Provided by Rachel Leah D

Categories     Yeast Breads

Time 45m

Yield 3 medium-sized challah loaves, 15 serving(s)

Number Of Ingredients 11

1 1/2 cups water
1 egg
1 egg white
2 tablespoons olive oil (this is equivalent to 1/6 cup)
3 tablespoons honey (measure using the same spoon as the olive oil so it doesn't stick!)
1 tablespoon sugar
4 3/4 cups whole wheat flour
2 teaspoons active dry yeast (or one 1/4 oz. packet)
1/8 teaspoon salt
1 additional egg (optional)
sesame seeds (optional)

Steps:

  • Add water, eggs, olive oil, honey, sugar, and flour to the bread machine bowl in that order.
  • Make a well on top of the flour mound and add the yeast.
  • Add salt along the side of the flour mound.
  • Set your bread maker to run a "dough" cycle.
  • Remove dough and braid challah (this is the fun part! See http://www.youtube.com/watch?v=q0kf0MFRpXg for instructions.).
  • (Optional) For a professional look, coat the braided challah with egg using a basting brush, and sprinkle sesame seeds on top.
  • Bake at 325 F for 30-40 minutes.

IRRESISTIBLE WHOLE WHEAT CHALLAH



Irresistible Whole Wheat Challah image

Warm and light, fresh out of the oven with butter and salt sprinkled on top, it is a delicious gift or dessert for any occasion. Best with whole wheat, but just white flour or a mixture works. It is easy and fun, but takes all day. Trust me, it is so worth it!

Provided by HopelessFanatic

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 2h40m

Yield 16

Number Of Ingredients 9

4 cups whole wheat flour
1 teaspoon salt
2 ¼ teaspoons active dry yeast
2 tablespoons vital wheat gluten
½ cup honey
½ cup olive oil
1 cup warm water
2 eggs
¼ cup raisins, to taste

Steps:

  • In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
  • Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. 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 cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
  • Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
  • 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 loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 32.9 g, Cholesterol 23.3 mg, Fat 8 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 1.2 g, Sodium 157.1 mg, Sugar 10.2 g

MA'S WHOLE WHEAT HONEY CHALLAH



Ma's Whole Wheat Honey Challah image

Here is my recipe. It looks more difficult than it really is so don't hesitate. I make this every week. There is a story that goes with the addition of the poppyseeds. This recipe really does require a good stand mixer. Don't get in a hurry just enjoy the experience and plan on the children wanting to braid and get involved. Pinch off a bit of dough and give it to them.

Provided by Maeven6

Categories     Yeast Breads

Time 2h30m

Yield 2 loaves

Number Of Ingredients 14

2 tablespoons yeast
1 1/2 cups warm water
1/2 cup oil (I like coconut oil)
1/2 cup honey (Raw is best)
1 tablespoon salt
5 eggs
1 egg yolk (optional)
1 tablespoon poppy seed (optional)
5 cups whole wheat flour
3 cups bread flour
3 tablespoons gluten
2 tablespoons ground flax seeds
1 egg, beaten (optional)
1/2 teaspoon kosher salt (optional)

Steps:

  • Place the warm water in the mixing bowl and add yeast, oil, honey, and salt. Mix well and let set 2-3 minutes.
  • Add the eggs one at a time and for an extra rich dough add the sixth yolk and set the white aside. Do not add the final egg.
  • To this mixture now add all the bread flour and 1 cup of the whole wheat flour and the gluten. Mix for a 2 minutes.
  • Add flax, and poppy seeds.
  • Add in the rest of the flour 1/2 cup at a time. It may take more or less. Take your time, at least five minutes. Switching to dough hooks when needed. Do not get in a hurry.
  • When you have a nice soft dough that pulls away from the sides of the bowl, dump it onto a slightly floured counter and knead until you push on the dough with your index finger and it springs back.
  • Put the dough into a large sprayed bowl, cover with a linen tea towl, non-terry, and set in a warm place to double.
  • When doubled punch down and knead slightly.
  • Cut dough in 1/2 and then each 1/2 into 3 pieces. Roll each piece on the counter to form tubes and braid these tubes to form two loaves. Be sure to pinch and tug your ends under. Braid up, lifting each strand to make snug. You are not wanting length but heighth.
  • Place each loaf into the center of a sprayed cookie sheet and let almost double. While rising preheat your oven to 325 degrees F.
  • When almost doubled. Beat your reserved white and egg. Use this to glaze your loaves and then sprinkle with poppyseed and kosher salt.
  • Bake to a golden rich brown. This generally takes 35-40 minutes.
  • Additional note: For the Rosh Hashanah add 1/2 cup of mixed dried diced fruits and nuts at the end of the initial mixing of the flours. Do not braid but form two large tubes and use them to make two crown shaped spirals, like a turban, pinching and tucking the ends. When glazed sprinkle with almond slivers and course ground sugar.

Nutrition Facts : Calories 2695.4, Fat 77.9, SaturatedFat 12.5, Cholesterol 528.8, Sodium 3697, Carbohydrate 438.2, Fiber 46.3, Sugar 72.4, Protein 82.3

WHOLE WHEAT BREAD MACHINE CHALLAH



WHOLE WHEAT BREAD MACHINE CHALLAH image

Categories     Bread     Breakfast     Brunch     Bake     Dinner     Lunch     Buffet     Fall     Spring     Summer     Winter     Kosher

Yield 3 Loaves

Number Of Ingredients 9

The best - never fails and always brings compliments:
1 cup warm water
1/2 tsp. salt
2 eggs
1/4 tsp. canola oil
1/4 - 1/2 c. honey or silan
4 cups whole wheat flour
1 cup white flour
2 1/2 tsp. instant yeast

Steps:

  • Place in bread machine in this order. Set on dough setting. Place dough on floured surface. Braid. Makes 4 mini loaves or 3 medium loaves or 2 large loaves. I braid in 4 strand. Egg wash and add seeds (poppy, sesame, sunflower, chia - whatever you like or any combination). Egg wash again. Bake at 350 (180) for about half hour. I have a convection oven and bake for 22 minutes. Should be rich brown in color and when tapped sounds hollow.

LAURA FRANKEL'S WHOLE WHEAT CHALLAH



Laura Frankel's Whole Wheat Challah image

Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves.

Provided by blucoat

Categories     Yeast Breads

Time P1DT45m

Yield 4 small loaves

Number Of Ingredients 12

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
2 egg yolks
1/4 cup water
poppy seed, sesame seeds, Charnushka seeds

Steps:

  • 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.
  • 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.
  • 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.
  • Whisk together yolks and water, brush the loaves with the egg wash, sprinkle with seeds if using, and bake in a preheated 350°F oven until the challot are browned and make a hollow sound when tapped on the bottom (about 30-45 minutes).
  • 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.

HONEY WHOLE WHEAT CHALLAH



Honey Whole Wheat Challah image

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

2 teaspoons active dry yeast
2 ⅛ cups warm water (110 degrees F/45 degrees C)
1 cup bread flour
⅓ cup vegetable oil
⅓ cup honey, or more to taste
3 eggs
2 teaspoons salt
2 cups bread flour, or more if needed
3 cups whole wheat flour, or more if needed
1 egg
1 teaspoon water
¼ cup sesame seeds

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

Tips:

  • Use fresh yeast for the best results. If using active dry yeast, dissolve it in warm water with a pinch of sugar before adding it to the flour mixture.
  • Make sure the eggs and butter are at room temperature before adding them to the dough.
  • Knead the dough until it is smooth and elastic, about 5-7 minutes.
  • Let the dough rise in a warm place until it has doubled in size, about 1-2 hours.
  • Shape the dough into a challah loaf and let it rise again for 30 minutes.
  • Bake the challah loaf in a preheated oven at 350°F for 30-35 minutes, or until golden brown.
  • Let the challah loaf cool completely before slicing and serving.

Conclusion:

Whole wheat challah is a delicious and nutritious bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. This recipe is a great way to use up leftover whole wheat flour and make a healthy and tasty bread that the whole family will love.

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