A Tradition in Family Baking

Ultimate Honey Whole Wheat Challah

Ultimate Honey Whole Wheat Challah
Slightly-heavy, almost-cakey, perfectly crusty and totally delicious – all with 100% whole wheat flour!
Yield: 3-5 loaves
Ingredients
  • 2 slightly heaping Tbsp RED STAR Active Dry Yeast
  • 1 Tbsp sugar
  • 2 cups warm water (110-115°F), divided
  • 4 tsp salt
  • 1 to 1⅓ cups honey* (see note)
  • 4 eggs
  • ⅔ cup oil
  • 9 cups whole wheat flour, preferably white whole wheat
  • 1 egg, lightly beaten, for egg wash
  • sesame seeds, for topping
Instructions
  1. (1) In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar and ½ cup of warm water. Mix lightly to incorporate ingredients, then allow mixture to sit for about 5 minutes, until it starts bubbling.

  2. (2) Add remaining water, salt, honey, eggs and oil. Turn mixer to low and add the flour, about two cups at a time, until all flour has been added and a dough is formed.

  3. (3) Knead dough on medium-low for about ten minutes, then cover the dough and allow it to rise for about an hour and a half.

  4. (4) Preheat oven to 400°F.

  5. (5) Grease oval shaped "challah" pans OR a baking sheet and set aside.

  6. (6) Divide dough into 5 portions for small challah, or 3 portions for large challahs. Divide each portion into 3 or 4 strands and braid into a loaf. Place each loaf into a "challah" pan or on a baking sheet.

  7. (7) Brush the top of each challah with beaten egg, then sprinkle sesame seeds over it.
  8. Bake at 400°F for 5 minutes, then lower the temperature to 350°F and bake for an additional 30-40 minutes, depending on the size of the challah, until golden brown.

  9. (8) Cool breads on a wire rack.

  10. Recipe created by Overtime Cook.
Notes
If you like a sweeter challah, add 1⅓ cups honey. If you prefer yours less sweet, add just a cup of honey.

Plan Ahead: This challah freezes nicely. Cool completely then store in an airtight bag. Reheat straight from freezer until warmed through.
 

You May Also Like

Leave a Reply

Rate this recipe: