Whole Wheat Challah

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Print Recipe Pin Recipe

5 from 2 votes

Savor the wholesome goodness of homemade Whole Wheat Challah. With hearty whole wheat flour and nutty rolled oats, this hearty loaf offers a rewarding baking experience. Enjoy its golden crust and tender interior—a timeless treat perfect for sharing or indulging solo.

Cook Time30

Total Time30

Servings: loaves

Calories: 185kcal

Author: Barbara Schieving

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.

Nutrition