Challah bread is the bread Jewish people use during a Friday night Kiddush. Challah is a fluffy bread that is a bit sweet and is tasty during any other day too.
I already shared a challah recipe on my blog but this time the recipe is a whole-wheat challah. When making whole wheat bread, if you use only whole-wheat flour it might come out too dense, that is why I still used regular all-purpose flour as well.
The recipe yields 2 loaves and you can double it if you need more. I made it with my stand mixer, with this amount of ingredients it is still okay. Although if you do double them, make it outside the mixer because it might not handle it well and will break.
The recipe is easy and whole-wheat challah is also healthier than a regular one, especially when it is also homemade challah. I garnished the challah with sesame and nigella seeds. Any seeds you prefer can work or you can omit and just brush the challah with the beaten egg.
Other challah recipes on my blog:
Sweet potato challah
Vegan challah (Water Challah)
Apple Cinnamon Rosh Hashanah Challah
I hope you will enjoy your dinner with this challah bread; you can also use leftovers for French toast the day after.
Here is the recipe for the homemade whole-wheat challah:
Whole Wheat Challah
- 2½ cups whole-wheat flour
- 2 cups regular all-purpose flour
- 1 tablespoon dry yeast
- ½ cup sugar
- 1 teaspoon salt
- 3 eggs
- 1 cup lukewarm water
- ½ cup olive oil
- 1 egg beaten
- 2 tablespoon sesame seeds
- 2 tablespoon nigella seeds
- In a stand mixer bowl, add both flour types, dry yeast, sugar and salt (place the salt not directly near or on the dry yeast - it will only cause it to not work as it stays with the salt).
- Attach the kneading hook and mix.
- Add the water gradually while mixing.
- Add the eggs one at a time and continue mixing.
- Add the olive oil and mix until all dough is unified.
- Flour the bowl and make the dough into a ball shape.
- Let the dough rise for an hour and a half or until it doubles in size.
- After the dough has risen, set the oven to 180°C / 350°F fan.
- Divide the dough to two and each part to 3.
- Make strings from the 3 parts.
- Braid each 3 parts to a challah shape.
- Place the 2 braided loaves on a baking pan lined with baking paper.
- Brush with egg wash and sprinkle sesame and nigella seeds.
- Bake for 40 minutes.
- Cool at room temperature.
- Have a slice and Shabbat Shalom!
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