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Whole Wheat Challah Bread
Recipes
Whole Wheat Challah Bread
12 servings
about 2 hours total (Active 20 minutes)

Ingredients

  • 1 ¼ cups + 2 tablespoons water, divided
  • ¼ cup honey
  • ¼ cup canola oil
  • 3 cups all-purpose flour (+ more for dusting)
  • 2 cups whole wheat flour
  • 1 tablespoon active dry yeast
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 3 large eggs, divided
  • ½ cup golden raisins (optional)
  • Cooking spray
  • Plastic wrap
  • Parchment paper

Steps

    1. Place 1 ¼ cups water in microwave-safe bowl. Microwave on HIGH 1 minute or until warm (100°F). Stir in honey and oil until blended.
    2. Place in bowl of stand mixer: flours, yeast, sugar, and salt. Stir to combine; add water mixture, 2 eggs, and raisins, if using. Beat on LOW with paddle attachment until just combined.
    3. Scrape down bowl; beat on HIGH with dough hook attachment 5–6 minutes until a smooth, glossy dough ball forms. Coat large bowl with spray and add dough; coat dough with spray and cover bowl with plastic wrap. Let stand to rise 30 minutes (or until doubled in size).
    4. Line baking sheet with parchment paper. Scrape dough onto lightly floured work surface and cut into 4 equal pieces. Roll each piece into a log, then roll each log into a 16-inch-long, 1-inch-thick rope. Starting from 1 end, braid dough ropes to form a loaf (tucking in ends) and place on baking sheet. Cover with plastic wrap and let stand to rise 30 minutes (or until doubled in size).
    5. Preheat oven to 350°F. Beat remaining egg and 2 tablespoons water in small bowl until combined; brush loaf with egg wash. Bake 30–35 minutes until golden and 190°F. Place bread on cooling rack and cool completely before slicing.
    Note: If bread is getting overly brown before time is complete, cover loosely with foil and continue baking.

Amount per 1⁄12 recipe serving: Calories 280, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 45mg, Sodium 180mg, Total Carb 49g, Fiber 3g, Total Sugar 10g, (Incl. 10g Added Sugars), Protein 8g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 2%