Whole Wheat Challah

Serving this rich yeast bread is a Hanukkah tradition. Shape the dough into a Star of David or a braid for a classic look.

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  • Makes: 16 servings
  • Yields: 1 loaf
  • Prep: 40 mins
  • Rise: 1 hr 30 mins to 2 hrs 15 mins
  • Bake: 25 mins to 30 mins 350°F
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Whole Wheat Challah
Ingredients
1 1/4
cups all-purpose four
1
active dry yeast
2/3
cup warm water (120 degrees to 130 degrees F)
1/4
cup honey
1/4
cup vegetable oil
3/4
teaspoon salt
1
egg
1
egg white
2
teaspoons sesame or poppy seed
Directions
  1. In a large mixer bowl combine 1 cup of the all-purpose flour and the yeast. Stir together warm water, the honey, oil, and salt; add to mixer bowl along with egg and egg yolk. Beat with electric mixer on low speed for 30 seconds, scraping sides with spatula.
  2. Beat on high speed for 3 minutes. Using a spoon, stir in all of the whole wheat flour and as much of the remaining all-purpose flour as you can.
  3. On a lightly floured surface knead in enough of the remaining all-purpose flour to make a moderately stiff dough (6 to 8 minutes). Place in a greased bowl; turn once to grease surface of dough. Cover; let dough rise in a warm place until double (1 to 1 1/4 hours).
  4. Punch dough down. Cover; let rest 10 minutes. Remove and reserve about 1 cup dough; cover and set aside. Divide remaining dough in half. On a lightly floured surface roll each half into a 30-inch-long rope. On a greased baking sheet, shape one rope into a triangle, joining ends about one-third of the way down on one side. Join one end of the second rope to the triangle about one-third of the way down, on the opposite side from where you joined the ends of the first rope. Form a star by weaving the second rope alternately over and under the first dough triangle. Press ends of dough tightly to seal.
  5. Divide reserved dough into 6 pieces. Roll each into an 8-inch-long rope, about 1/4 inch in diameter. Cut each rope in half and, with the 2 halves, form an X over each place where the triangles overlap. Tuck ends of short ropes under the bread to secure.
  6. To help the bread retain its star shape, make six 1-inch triangular pieces of foil. Push foil into the holes that form the star points.
  7. Cover and let rise in a warm place until nearly double (30 to 60 minutes). Mix together the remaining egg white and 1 tablespoon water; brush over loaf. Sprinkle with sesame or poppy seed.
  8. Bake in a 350 degrees F oven for 25 to 30 minutes or until golden. Cover with foil during the last 10 minutes to prevent overbrowning, if necessary. Cool on rack. Makes 1 loaf (16 servings).
Nutrition Facts (Whole Wheat Challah)
    Per serving:
  • 143 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 27 mg chol.,
  • 119 mg sodium,
  • 22 g carb.,
  • 2 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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