Whole wheat

Whole Wheat Honey Challah

Name: Whole Wheat Honey Challah
Total time: 220 min
Yield: 2 loaves
Ingredients: 3 cups whole wheat flour; 3 cups bread flour; 2 1/4 tsp instant yeast; 1/3 cup honey; 2 tsp salt; 1 1/8 cups warm water; 1/3 cup neutral oil; 2 eggs, plus 1 for the wash

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By Shira

3 hr 40 min total
35 min active
Makes 2 loaves
Medium
Dairy-free
Nut-free

Use in a bake

Nutty, tender and still soft. Half whole wheat flour gives flavor without making the loaf heavy. Makes two loaves.

Ingredients

Make

loaves

3 cups whole wheat flour (375 g)
3 cups bread flour (375 g)
2 1/4 tsp instant yeast (7 g)
1/3 cup honey (110 g)
2 tsp salt (12 g)
1 1/8 cups warm water (270 g)
1/3 cup neutral oil (80 g)
2 eggs, plus 1 for the wash

Hafrashat challah · 750 g flour in this batch

Customs differ. This is information, not a ruling: please ask your rabbi which custom you follow. Read the guide

Method

Mix all ingredients into a dough. Whole wheat absorbs more, so add a splash of water if it feels stiff.
Knead until smooth, then rest the dough for 15 minutes and knead briefly again.
Cover and let rise until nearly doubled.
Divide and braid, rest on lined trays, then egg wash.
Bake at 175 C (350 F) until deep golden.

Notes

This batch is under the flour amount for hafrashat challah.

Recipe credit: The challah bake kitchen

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