Traditional Whole-Wheat Challah Bread Recipe
This traditional Jewish braided bread features whole wheat flour for a heartier, nuttier flavor than classic challah. The double rise creates the signature light, airy texture while the whole wheat adds nutritional value and a subtle earthy taste. Perfect for Shabbat dinners, holidays, or any time you want fresh homemade bread with a wholesome twist. The optional egg wash gives it a beautiful golden shine, and sesame seeds add extra flavor and texture.
Ingredients
- 2 ¼ pounds whole wheat flour, Shibolim brand
- 1 ¾ ounces yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 cups warm water
- ¼ cup oil
- 1 egg, beaten(optional)
- sesame seeds(optional)
Instructions
- 1
Knead together flour, yeast, sugar, salt, and water
- 2
Add oil and continue kneading until dough separates from bowl sides
- 3
Cover dough and let rise for about an hour
- 4
Punch down dough and knead a second time
- 5
Let rise again
- 6
Shape the challahs
- 7
Brush with beaten egg and sprinkle with sesame seeds if using
- 8
Preheat oven to 390°F
- 9
Bake for about 30 minutes without overbaking to prevent dryness
Tips
Double rising is crucial for achieving the light, airy texture that makes challah special.
Don't overbake as whole wheat flour can make the bread dry more quickly than white flour.
The dough should pull away cleanly from bowl sides when properly kneaded.
Good to Know
Store covered at room temperature for 2-3 days or freeze wrapped for up to 3 months.
Dough can be made through first rise, then refrigerated overnight and shaped the next day.
Serve warm or at room temperature. Traditional for Shabbat and Jewish holidays.
Common Mistakes
Avoid overbaking to prevent dry, crumbly texture
Don't skip the second rise or bread will be dense
Substitutions
FAQ
Can I use instant yeast instead of active dry yeast?
Yes, use about 25% less instant yeast and mix directly with flour without activating in water first.
How do I know when the dough has risen enough?
The dough should roughly double in size and spring back slowly when gently poked with a finger.
Can I freeze the shaped challah before baking?
Yes, freeze shaped loaves on trays, then wrap well. Thaw completely and let rise before baking.