Whole Wheat Challah

Serving deliciously rich yeast bread is a Hanukkah tradition. Shape the dough into a Star of David or a braid for a classic look. Enjoy!
Photo by Adriana A.
Adapted from bhg.com

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

16

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

16

servings

Adapted from bhg.com

Ingredients

  • 1 1/4 - 1 3/4

    cups all-purpose four

  • 1

    active dry yeast

  • 2/3

    cup warm water (120 degrees to 130 degrees F)

  • 1/4

    cup honey

  • 1/4

    cup vegetable oil

  • 3/4

    teaspoon salt

  • 1

    egg

  • 1

    egg yolk

  • 2

    cups whole wheat flour

  • 1

    egg white

  • 2

    teaspoons sesame or poppy seed

Directions

In a large mixer bowl combine 1 cup of the all-purpose flour and the yeast. Stir together warm water, the honey, oil, and salt; add to mixer bowl along with egg and egg yolk. Beat with electric mixer on low speed for 30 seconds, scraping sides with spatula. Beat on high speed for 3 minutes. Using a spoon, stir in all of the whole wheat flour and as much of the remaining all-purpose flour as you can. On a lightly floured surface knead in enough of the remaining all-purpose flour to make a moderately stiff dough (6 to 8 minutes). Place in a greased bowl; turn once to grease surface of dough. Cover; let dough rise in a warm place until double (1 to 1 1/4 hours). Punch dough down. Cover; let rest 10 minutes. Remove and reserve about 1 cup dough; cover and set aside. Divide remaining dough in half. On a lightly floured surface roll each half into a 30-inch-long rope. On a greased baking sheet, shape one rope into a triangle, joining ends about one-third of the way down on one side. Join one end of the second rope to the triangle about one-third of the way down, on the opposite side from where you joined the ends of the first rope. Form a star by weaving the second rope alternately over and under the first dough triangle. Press ends of dough tightly to seal. Divide reserved dough into 6 pieces. Roll each into an 8-inch-long rope, about 1/4 inch in diameter. Cut each rope in half and, with the 2 halves, form an X over each place where the triangles overlap. Tuck ends of short ropes under the bread to secure. To help the bread retain its star shape, make six 1-inch triangular pieces of foil. Push foil into the holes that form the star points. Cover and let rise in a warm place until nearly double (30 to 60 minutes). Mix together the remaining egg white and 1 tablespoon water; brush over loaf. Sprinkle with sesame or poppy seed. Bake in a 350°F oven for 25 to 30 minutes or until golden. Cover with foil during the last 10 minutes to prevent over browning, if necessary. Cool on rack.

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