Whole Wheat Challah
Whole wheat challah is a loaf of egg-based, tender wheat bread. Three strands of dough are braided to make the classic challah loaf!
Eating a warm, chewy slice of whole wheat challah bread with a pat of butter is truly a delightful experience. The taste is nothing short of sensational. This challah recipe is easy to make, too!
Whole Wheat Challah
Challah wasn’t commonplace in Ames, Iowa, where I grew up. But long after I left home, my mom, inspired by her neighbor, started baking these lovely braided loaves.
One month, during his cardiology fellowship, Bill was assigned a rotation in nearby Des Moines. We were living only 30 miles from my childhood home. We’d often visit my parents’ house to give them their grandson fix and enjoy some home cooking.
This is where I fell for her rich, slightly sweet, eggy bread. But I’ve been depriving myself for years as I try to avoid white flour. Not attempting to make a whole wheat challah recipe was a huge oversight! I printed out a few recipes and gave it a go.
What Is Challah?
Challah, Hallah, or Challa is a bread served on the Sabbath and other Jewish holidays. It’s a rich, traditional Jewish yeast bread made with eggs and most often braided into a loaf or round. In biblical Hebrew, the word challa means loaf or cake.
How to Braid a 3-Strand Bread
- I’m a huge fan of braided breads. Once you get the rhythm of plaiting, it’s a cinch. Growing up with 3 sisters in the age of long straight hair, I had plenty of practice.
- I have made a six stranded challah, but there’s no way I could explain that without leaving you utterly confused. I stick to 3 stranded versions for the most part. Start by rolling out 3 ropes, a little thicker in the middles and tapered at the ends.
- Lay them out on a lightly floured surface lined up side by side with one set of small ends facing you. Pinch the strands together at the end furthest from you.
- Take the strand on the far right and cross it over the middle strand. Next, take the far left strand and cross it over the new middle strand. Then go back to the far right strand and cross it over the middle strand, and so on.
- When the loaf is fully braided, pinch together the loose strands at the end closest to you and tuck them under. Repinch the ends at the far end and tuck those under the loaf as well. Your loaf is now ready for the final proofing.
- If you need visual cues, there are plenty of YouTube videos to help with the process. Tori Avery has terrific braiding tutorials on her blog.
A Couple of Tips for Making Challah
Challah is known for its glossy surface. This is a result of brushing the loaves with an egg wash before baking. I like to use a silicone brush for the job.
A trick I learned from Dorie Greenspan is to glaze once before baking, then reglaze after the loaf has baked for about 15 minutes. Since the loaves expand and rise from the heat of the oven, a second application of the glaze will ensure full coverage. I hope this recipe will inspire you to try a braided loaf of whole wheat challah!
More Braided Bread You’ll Love:
- Russian Braided Bread with Pesto Filling from Barbara Bakes
- Braided Semolina Bread from Foodie with Family
- Chocolate Challah Bread from Belly Full
- Braided Challah Bread
- Pumpkin Challah
- Spinach Onion Braid
- Braided Cinnamon Danish
- Plus, Challah Pretzels
- Bread Recipes
Whole Wheat Challah Recipe
A rich egg bread made with whole wheat.
- 2 (.25 ounce) packages instant yeast, I use Red Star Platinum
- 1 cup warm water
- 1/2 cup brown sugar
- 1/2 cup butter at room temperature
- 2 teaspoons salt
- 3 eggs
- 2 cups whole wheat flour
- 2 cups all-purpose flour (may add up to 1/2 cup more)
- 1/2 cup old-fashioned rolled oats
- 1 egg, beaten with 1 teaspoon water
- Mix the yeast and water together in the bowl of a stand mixer, and let stand for about 5 minutes. With the paddle attachment, mix in 3 eggs, sugar, butter, salt, the whole wheat flour, 2 cups of the all-purpose flour, and oatmeal. Switch out the paddle attachment for the dough hook and knead until smooth and elastic, 5 to 10 minutes, adding more all-purpose flour as needed.
- Shape the dough into a ball, and place in an oiled bowl, flipping it around to oil the surface of the dough. Cover the bowl loosely with plastic wrap and let rise in a warm area until doubled in size, about 2 hours.
- Punch down the dough, cover and let rise again till doubled, about an hour.
- Punch down dough again, then the dough in half. Cut one-half into 3 equal pieces and roll each piece into a rope, about 12 inches long. Pinch 3 ropes together at the top and braid them. Place on a parchment lined baking sheet. Repeat with the other half of the dough.
- Place the braided challah on a baking sheet lined with parchment paper. Cover the loaf with a dry cloth, and let rise in a warm spot until doubled, about 1 hour.
- Preheat oven to 350º.
- Brush the loaf with the egg beaten with water, and bake in the preheated oven until golden brown, 20-30 minutes, brushing loaves with egg wash again at the 15-minute mark.
- Cool before slicing.
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Amount Per Serving: Calories: 1657Total Fat: 58gSaturated Fat: 32gTrans Fat: 2gCholesterol: 362mgSodium: 1317mgCarbohydrates: 246gFiber: 21gSugar: 37gProtein: 45g
44 Comments on “Whole Wheat Challah”
Just made your recipe last night — they turned out really great. I used honey instead of sugar only because it was available. I also rotated my pans 180 degrees when I took them out at the 15 minute mark, to bake the bread more evenly. I’ve made Challah before but never with whole wheat flour — your recipe was easy to follow — thanks!
Thanks so much, Richard! I appreciate your tips and glad it was a hit!
Fabulous! Though, mine expanded to the side more than the top. How do we ensure that the strands of the braid fluff up and don’t flatten?
Also, how can we store it?
I store my bread in a plastic bag for 2-3 days at room temperature. Often I’ll cut the loaf in half and freeze half so it doesn’t get stale before we eat it.
As for the braiding, try to use a light touch so the strands stay round. Wonder if you proofed it too long? Sometimes that causes a slight collapse. Baking with yeast can be complicated—but if it tasted great, that’s the most important thing!!!
Have a great weekend!
This looks delicious, though technically it is not “challah” which does not contain dairy.
This challah turned out perfect!! Thanks for all the great tips!!
I had never tried a whole wheat challah before, but I am totally hooked! I love the flavor and texture. The tip of doing a second glaze is a game changer, my loaf turned out beautiful!
Excited to try this recipe- I see that you use rolled oats (not cooked before), does it matter if it’s old fashioned oats, or quick oats??
I used the old-fashioned oats. I’ll make a note of that in the recipe. I haven’t tested this with quick oats, but now you have me curious. Happy baking~
This is my go-to for Sunday morning french toast!
I love making my kids french toast with challah bread and this was the first time I actually made my own bread. It came out great and i love the addition of the oats!
Is the oatmeal cooked previously? or is this rolled oats?
It’s rolled oats, Alana. Hope you give it a try!
Has more than one person made this recipe? I’m researching Whole Wheat Challah recipes for a healthier version, This one has a nice twist, pun intended, with the addition of oatmeal.,
The proportions for my recipe came from this AllRecipes recipe—the baker used Splenda where I used brown sugar, so hers might be even healthier if you’re not opposed to using alternative sweeteners. It looks like it got good reviews. Here is the link: http://allrecipes.com/recipe/91836/ds-whole-wheat-challah/ (http://allrecipes.com/recipe/91836/ds-whole-wheat-challah/)
I understand to mix the salt with the dry ingredients, but someone not so experienced may wonder. You might want to adjust your instructions to include adding the salt. I’m making this recipe right now! I’m loving the inclusion of oatmeal, can’t wait to see how it tastes.
Thanks for letting me know. All fixed. I hope you enjoy your loaf!!!
Okay, this is a keeper for me! Love the hearty taste, it turned out beautifully.
I’m so glad! I loved it, too!
A work of art, sweet Liz!
We make a very similar bread here in the Easter, which is called Tsoureki and includes mastic. We never had one with whole wheat flour, so this is extremely useful, as Panos’ dad only eats whole wheat products as part of his low-sugar diet. Excellent work dear Liz! Thank you!
Challah isn’t common in Ohio either but it really should be! I love this whole wheat version, esp. for if I want to make healthier french toast or bread pudding!
I really liked this recipe. It was very tasty, but a little too sweet- sweeter than white challah bread that I’ve made. I will definitely make this again, but take down the sugar a little. Thank you for the recipe!
SO glad you enjoyed, Nickie. I do like my whole wheat breads a little on the sweet side, but it will be delicious even with less sugar. Have a great weekend!