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In my family, we have experimented with using whole wheat flour for our challah and find that the amount of whole wheat in this recipe gives the challah a bit of body without making it too dense or changing the light nature of the bread too much.
- 2 packages yeast
- 2 cups warm water
- 1/2 cup vegetable oil
- 3 eggs, beaten
- 1 cup whole wheat flour
- 7-8 cups all-purpose white flour
- 1 tablespoon salt
- 1 teaspoon milk or water
- 1/2 cup honey
- poppy seeds (optional)
Dissolve yeast in water. Add the rest of the ingredients, reserving 1 tablespoon egg for glaze.
Knead until the flour is blended and the dough is elastic, about 10 minutes. As you knead, add more flour if necessary until dough isn’t sticky.
Let rise, covered, in a greased bowl for 1 hour or until the dough doubles in size. Punch down. Cover and let rise again for 45 minutes.
Divide dough in equal parts depending on number of loaves being made. Roll into thick snakes and braid either 3 or 6 together for each loaf.
Let rise once more for 30 minutes.
Preheat oven to 350 degrees.
Brush tops with the reserved egg mixed with milk or water. Sprinkle poppy seeds on top if desired.
Bake on greased and floured cookie sheet about 30 minutes until brown.
Let cool. Recipe freezes well.