Recipes > Ultimate Honey Whole Wheat Challah Find A Store Ultimate Honey Whole Wheat Challah Slightly-heavy, almost-cakey, perfectly crusty and totally delicious challah – all with 100% whole wheat flour! Yield 3 to 5 loaves Print Recipe Pin Recipe 0 Reviews Ingredients2 tablespoons Red Star Active Dry Yeast1 tablespoon granulated sugar2 cups warm water (110-115°F)4 teaspoons table salt1 to 1 1/3 cups honey (See note)4 large eggs2/3 cup oil9 cups whole wheat flour (preferably white whole wheat)Egg wash: 1 egg (lightly beaten)Sesame seeds (for topping) InstructionsIn the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar and 1/2 cup of warm water. Mix lightly to incorporate ingredients, then allow mixture to sit for about 5 minutes, until it starts bubbling.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.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.Preheat oven to 400°F.Grease oval shaped “challah” pans OR a baking sheets and set aside.Divide dough into 5 equal portions for small challah loaves, or 3 equal portions for large challah loaves. 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.Brush the top of each challah with beaten egg, then sprinkle sesame seeds over it.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.Cool breads on a wire rack. NotesIf you like a sweeter challah, add 1 1/3 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. Recipe by Overtime Cook. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
