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.
Step into the world of wholesome baking with our whole wheat challah recipe! Combining the rich tradition of this beloved bread with the goodness of whole wheat flour, we’re bringing you a deliciously nutritious twist on a classic favorite. Get ready to indulge in the sweet aroma of honey-infused dough and the satisfaction of homemade bread that’s both hearty and heavenly.
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.
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.
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.
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.
Thanks Ruth for the great recipes, instructions and videos. I’m sure this won’t be the last challah bread I bake.
Whole Wheat Challah
Ingredients
- 2 packages dry yeast (4 ½ teaspoons )
- 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.
- Take each half of dough and divide into 3, 4, or 6 strands, braid, and place 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.
Gail
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!
Barbara
Great! Thanks for letting me know. I hope “our” plate raises oodles too. Enjoy the bread.
Jamie
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!
marla
One of my all time favorite breads! love that you made it whole wheat 🙂
Susan
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 🙂
Mags
Beautiful bread Barbara. I’ve been wanting to try whole wheat challah for some time now. I think you’ve just inspired me!
Linda
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
Barbara
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.
Helene
You did such a great job. I like the braid.
Turmeric n spice
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
Gauri
Hey Barbara…. hello again !!!
Amazing loaves !!!!
Cheers !!!
Gauri
Ruth H.
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!
Linda
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.
Lindsey @ Gingerbread Bagels
Wow your challah is beautiful! Challah is one of my absolute favorites. Can’t wait to try your recipe for whole wheat challah, yum! 🙂
Makey-Cakey
I agree – it was certainly a very moreish loaf! Yours look perfect
Swathi
I made wholewheat rye Maple challah, yours looks perfect . I loved the toast.
CJ at Food Stories
Never seen a recipe for whole wheat challah … Looks great!
Flavia
Absolutely gorgeous, Barbara! I love challah bread and this whole wheat version looks just as delicious as the traditional challah bread. Beautiful!
Deb
Your challah is downright beautiful! Incorporating whole wheat and oats is an appealing addition to this classic bread. A scrumptious post!
Deborah
Barbara – you seriously make the prettiest bread!!
carrian
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!
Megan
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!