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    Home » Recipes » Breads » Yeast Breads

    Whole Wheat Challah

    Published by Melissa on May 27, 2012 | Updated June 10, 2022 | 54 Comments

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    Whole-Wheat-Challah-Barbara-Bakes

    A traditional four strand braided challah bread enriched with whole wheat flour and oats made me feel better about eating half a loaf of this rich, delicious, beautiful braided bread. 

    May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.

    Whole-Wheat-Challah-sliced-Barbara-Bakes

    Challah is a bread of celebration in Jewish tradition. At a time when white flour was considered a luxury, its use was reserved for either the wealthy or for festive events. In Judaism, the Sabbath is a weekly holiday, and these fancy shaped loaves made with white flour were seen as a fitting way to honor the Sabbath.

    Whole-Wheat-Challah-Collage-Barbara-Bakes

    I hadn’t made challah before or done a four strand braid, so the video Ruth provided helped to easily explain the braiding technique. The dough was easy to work with and the braid came together quiet easily.

    The whole wheat flour and oats added a nice texture without weighing down the bread. I’m fairly sure I ate more than my fair share of one loaf of this beautiful bread.

    Collage of Whole-Wheat-Challah-Pass-the-plate-Barbara-Bakes

    The second loaf I made shorter and fatter so it would fit perfectly on my pretty new Cook for the Cure Pass the Plate plate. Pass the Plate is part of the KitchenAid and Susan G. Komen Cook for the Cure program. You just purchase and register a Cook for the Cure Villeroy & Boch plate. Make a favorite recipe, put it on the plate and pass it to a friend. Each time the plate is passed and registered, KitchenAid makes a $5 donation to Susan G. Komen for the Cure®.

    Such a fun and easy way to make a difference. I’m looking forward to checking out my plate’s registration and seeing how many times the plate I bought has been passed and where it ends up.

    Whole-Wheat-Challah-2-Barbara-Bakes

    Visit the Daring Kitchen to see all the fabulous challah breads the Daring Bakers baked up this month. Thanks Ruth for the great recipes, instructions and videos. I’m sure this won’t be the last challah bread I bake.

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    5 from 1 vote

    Whole Wheat Challah

    Cook Time30 minutes mins
    Total Time30 minutes mins
    Course: Yeast Breads
    Keyword: baking, food, recipe
    Servings: 2 loaves
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 packages 4 ½ teaspoons dry yeast
    • 1 cup warm water 100°F
    • ½ cup brown sugar firmly packed
    • ½ cup one stick unsalted butter, room temperature
    • 3 large eggs
    • 2 cups whole wheat flour
    • 2 - 3 cups all-purpose flour
    • ½ cup rolled oats
    • 2 teaspoons salt
    • 1 egg beaten with 1 tsp. water for glaze

    Instructions

    • In the bowl of your stand mixer, dissolve yeast in warm water. Allow to stand about 5 minutes until foamy.
    • With paddle attachment beat eggs, sugar, butter, whole wheat flour, 2 cups all purpose flour, oats, and salt into the yeast mixture.
    • Once combined, switch to the dough hook and knead for 5 to 10 minutes until smooth and elastic, adding additional flour a little at a time if needed.
    • Form dough into a round, compact ball. Turn in oiled bowl, cover with plastic wrap. Let rise in warm area until doubled, approximately 2 hours.
    • Once dough has doubled, punch down. Cover and allow to rise again for an hour.
    • Punch the dough down again, divide in two.
    • Shape each half as desired (3, 4 or 6 strand braid, rolls, etc.). Place shaped loaves onto parchment covered baking trays. Cover with the towel and allow to rise another hour.
    • Preheat oven to 350 degrees.
    • Brush loaves with egg wash. (Sprinkle with vanilla sugar/sesame seeds/poppy seeds/other topping here if desired)
    • Bake 20 to 30 min. until the loaf sounds hollow when tapped on the bottom.
    • Transfer loaves to a wire rack to cool before serving.

    Notes

    adapted from D's Whole Wheat Challah
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Gail

      June 20, 2012 at 3:31 pm

      Yay, for me! I just received your Pass the Plate from our mutual friend, Debbie. She had a loaf of Nutella Banana Bread on it. I was going to wait until breakfast to have a slice but….
      I hope “our” plate circles the globe and raises oodles of money so we can find a cure for breast cancer soon. (Until a cure is found, early detection is the key to surviving. So ladies, get your mammograms and feel your boobies!)
      ps
      I’m making the Challah soon!

      Reply
      • Barbara

        June 20, 2012 at 4:46 pm

        Great! Thanks for letting me know. I hope “our” plate raises oodles too. Enjoy the bread.

        Reply
    2. Jamie

      June 04, 2012 at 12:43 pm

      Wow! This is a stunning, perfect Challah! Wow! I am definitely bookmarking and making this recipe. Love the whole wheat twist (no pun intended)! Beautiful, Barbara!

      Reply
    3. marla

      June 03, 2012 at 4:08 pm

      One of my all time favorite breads! love that you made it whole wheat 🙂

      Reply
    4. Susan

      May 31, 2012 at 8:24 am

      Your challah turned out beautifully! I’ve only tried my hand at braiding once and it didn’t turn out nearly as well as yours so I’m happy to visit Ruth’s video. It’s cool and rainy here so I just may bake bread 🙂

      Reply
    5. Mags

      May 30, 2012 at 2:34 pm

      Beautiful bread Barbara. I’ve been wanting to try whole wheat challah for some time now. I think you’ve just inspired me!

      Reply
    6. Linda

      May 30, 2012 at 9:28 am

      This is a recipe I’ve been waiting for! I stopped eating white bread a year ago and I was looking forward to wheat challah. My only question is why so much sugar? I thought you only need a teaspoon to start the yeast. Do you really need 1/2 cup? Thanks, Linda

      Reply
      • Barbara

        May 30, 2012 at 9:45 am

        Hi Linda – the recipe makes two loaves, so that’s only 4 tablespoons of sugar per loaf of bread, which I don’t think is that high, but you could certainly reduce the sugar if you wanted. I think the brown sugar added a nice flavor along with the whole wheat and oats, but I imagine you could also substitute honey. Thanks for the great question.

        Reply
    7. Helene

      May 30, 2012 at 7:32 am

      You did such a great job. I like the braid.

      Reply
    8. Turmeric n spice

      May 30, 2012 at 7:02 am

      Love the texture and the perfect braid !! Awesome job on the DB challenge !! First time here and love the fresh look of your blog- u cook from your heart

      Reply
    9. Gauri

      May 30, 2012 at 5:47 am

      Hey Barbara…. hello again !!!

      Amazing loaves !!!!
      Cheers !!!

      Gauri

      Reply
    10. Ruth H.

      May 29, 2012 at 7:58 pm

      Your challot look amazing, and I am so glad that I could sort-of/in some way/not-really-but-kinda participate in the pass the plate program with you. Iam so glad you were able to bake with me this month, and that your results were so beautiful and tasty!

      Reply
    11. Linda

      May 29, 2012 at 6:31 pm

      don’t you just have to love the looks of braided breads? I have made many braided challahs, including cinnamon raisin and chocolate variations. But have not tried whole wheat. (duh!) Must try soon, this weekend. I saw how to braid a 4 strand on a youtube video. I wonder if it was Ruth.

      Reply
    12. Lindsey @ Gingerbread Bagels

      May 29, 2012 at 5:30 pm

      Wow your challah is beautiful! Challah is one of my absolute favorites. Can’t wait to try your recipe for whole wheat challah, yum! 🙂

      Reply
    13. Makey-Cakey

      May 29, 2012 at 3:35 pm

      I agree – it was certainly a very moreish loaf! Yours look perfect

      Reply
    14. Swathi

      May 29, 2012 at 12:55 pm

      I made wholewheat rye Maple challah, yours looks perfect . I loved the toast.

      Reply
    15. CJ at Food Stories

      May 29, 2012 at 12:32 pm

      Never seen a recipe for whole wheat challah … Looks great!

      Reply
    16. Flavia

      May 29, 2012 at 10:33 am

      Absolutely gorgeous, Barbara! I love challah bread and this whole wheat version looks just as delicious as the traditional challah bread. Beautiful!

      Reply
    17. Deb

      May 29, 2012 at 10:12 am

      Your challah is downright beautiful! Incorporating whole wheat and oats is an appealing addition to this classic bread. A scrumptious post!

      Reply
    18. Deborah

      May 29, 2012 at 9:04 am

      Barbara – you seriously make the prettiest bread!!

      Reply
    19. carrian

      May 29, 2012 at 8:23 am

      This looks delicious and beautiful. I love the challah braid. Love it. I’ve been dying to make challah, but I seem to always forget about it. Pinning this!

      Reply
    20. Megan

      May 29, 2012 at 7:45 am

      Your bread looks amazing and the braiding is done perfectly. Love the plate idea. Pretty cool you can track it to see it’s progress!

      Reply
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