Posted by: lemonator | June 6, 2009

Whole Wheat Challah


Lemonator here, with another exciting baked goods recipe.  I don’t know about all of you, but I am always in the mood for some good challah bread.  I love the flavorfulness and texture of the bread.  However, I have never tried to make my own until today.  It was a breeze to make and ended up tasting absolutely delicious.  Now, this is a partially whole wheat recipe, so it’s not completely authentic, but it tasted great. 


Whole Wheat Challah

from Whole Grain Baking by King Arthur Flour


  • 1/2 cup lukewarm water
  • 6 tablespoons vegetable oil
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups whole wheat pastry flour
  • 2 cups unbleached bread flour
  • 1 1/2 tsp salt
  • 2 1/2 tsp instant yeast

(A note on the flours.  pastry flour has the gluten removed, bread flour has extra gluten.  If you just use all-purpose whole wheat and white flour, you’ll even out to the same result)


  1. Mix everything together.
  2. Knead until it forms a cohesive soft dough (5 minutes, tops)
  3. Cover in saran wrap and let rise for 2 hours.
  4. Punch down, break into three pieces and roughly roll them into logs.  Wait for 10 minutes.
  5. Take each log and roll out to about 18” and place each side by side on a greased baking sheet.
  6. Braid the logs.
  7. Cover in saran wrap and let rise for 1 hour.  Preheat the oven to 375 in the last 5 minutes.
  8. Remove wrap and place in oven.  Bake for 20 minutes, then tent with foil and bake another 10.
  9. Take out, let cool, and eat!

Compared to other bread recipes, with its proofing and kneading and proofing and kneading and waiting and waiting again, this bread was delightfully easy to make, and turned out absolutely deliciously.  We probably ate 3/4 of the bread in about an hour 😀


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