Irresistible Whole Wheat Challah: Soft, Nutty, Honey-Kissed
This Whole Wheat Challah is soft, fluffy, and lightly sweet.Whole wheat flour adds a warm, nutty flavor.Honey creates natural sweetness and a beautiful crust.Braiding gives the loaf an elegant presentation.The bread is perfect for holidays and everyday use.A healthier version of a beloved classic.
Ingredients
Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- 1/4 cup honey
- 2 large eggs
- 1 egg yolk
- 1/4 cup olive oil or vegetable oil
- 2 cups whole wheat flour
- 2 to 2 1/2 cups bread flour
- 1 1/2 teaspoons salt
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Combine warm water, honey, and yeast. Let stand for 5–10 minutes until foamy.
- Add eggs, egg yolk, and oil. Stir in whole wheat flour, bread flour, and salt until a soft dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise until doubled in size.
- Divide into three or six strands and braid. Place on a parchment-lined baking sheet.
- Cover and let rise for 45 minutes until puffy.
- Brush with egg wash, sprinkle with toppings, and bake at 350°F (175°C) for 28–32 minutes until golden brown.
- Cool completely before slicing.
Notes
- Whole wheat flour absorbs more liquid than white flour.
- Add bread flour gradually until the dough is soft.
- Honey improves moisture and flavour.
- Proper kneading ensures a lighter texture.
- Avoid overbaking to keep the bread tender.
- Egg wash creates the traditional glossy finish.
- Allow complete cooling before slicing.
- The bread freezes beautifully.