Whole Wheat Challah Bread

For this month’s Bread Bakers, the theme is braided breads hosted by Gayathri of Gayathri’s Cook Spot. I chose to bake a simple 3-braid Challah bread. If you love baking bread and want to join this wonderful bread baking group, scroll to the end of the post for further details.

Challah, pronounced as Halla, is a Jewish braided bread and typically eaten on ceremonial occasions such as Sabbath and major Jewish holidays. The Challah bread is a slightly sweet bread, and the dough is enriched with eggs, sugar and oil. The multiple risings creates a beautiful flavor, and the egg wash gives a nice golden crust. Being my first attempt in baking Challah, I’m pretty happy with the results. Though I would like to improve my braiding skills!!! We gobbled few of the slices fresh from the oven slathered with butter! 

Whole Wheat Challah Bread

Jewish yeast bread with whole wheat, eggs and brown sugar

Print Pin Recipe

Servings 4

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Resting Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Ingredients

• 2 ¼ tsp active dry yeast
• ¼ cup + 1/2 tbsp brown sugar
• ¾ cup + 2 tbsp lukewarm water
• ¼ cup light olive oil
• 2 large eggs + 1 egg for brushing
• ½ tbsp salt
• 2 ¼ cup whole wheat flour
• 2 cup all-purpose flour

Instructions

• In a large bowl, dissolve the yeast and 1/2 tbsp brown sugar in warm water. Let it sit for 5 minutes or until foamy.
• Add the remaining sugar, salt and oil and whisk. Then add the eggs one by one and beat until combined.
• In a bowl combine the wheat flour and all-purpose flour. Gradually ass the flour and mix till the dough holds together.
• Transfer the dough onto a floured surface and knead until smooth for about 5-10 minutes. Grease a bowl and place the dough in it.
• Cover with plastic wrap and let rise in a warm place for 1 hour or until almost doubled in size. After the dough has doubled, punch down dough, cover and let rise again in a warm place for another 30 minutes.
• To make a 3-braid challah, divide the dough into 3 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Pinch the tops of the strands together.
• Bring the right outside rope over the center rope; that rope now becomes the center. Bring the left outside rope over the new center rope; that rope now becomes the center. Continue braiding until you reach the end. Pinch the ropes together to seal.
• Place the braided bread on a baking sheet lined with parchment paper. Beat remaining egg and brush it on loaves. Allow the bread to rise another hour or place it in the fridge to rise overnight.
• When ready to bake, preheat the oven to 190 C | 395 F. Brush the bread again with the egg wash. Bake in the middle of the oven for 30 to 40 minutes, or until golden. Cool on a wire rack.

Notes

• After each rise you can let the dough sit overnight in the fridge.

Course: Breakfast

Cuisine: American

Keyword: Bread

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