Shabbat, a time for reflection, tradition, and gathering with loved ones. What better way to celebrate this special day than with the warm aroma of freshly baked whole wheat challah gracing your home? This recipe combines the richness of whole-wheat flour with the comforting allure of a traditional challah, resulting in a delightful twist on a timeless favorite.
Challah Bread
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 and other versions too, 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 want to make a bracha on the challah (hafrashat challah). 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 break.
Is challah bread healthy
Challah bread can be a part of a healthy diet when consumed in moderation and as part of a balanced meal plan. However, it's essential to be aware of the bread's ingredients and serving size, as it can vary in terms of nutritional content. Opting for whole wheat challah, as in this recipe, is a healthier choice compared to challah made with only refined white flour. Whole wheat flour contains more fiber, vitamins, and minerals, making it a better option for those looking to incorporate whole grains into their diet.
It's important to watch your portion size when enjoying challah. Like any bread, challah is calorie-dense, and consuming large quantities can contribute to excess calorie intake.
The nutritional content of challah may vary depending on the specific recipe and ingredients used. For instance, using olive oil, as in my recipe, provides healthy monounsaturated fats. However, some challah recipes may include higher amounts of sugar or fats, which can affect the overall nutritional profile.
Challah bread typically contains eggs, which may not align with a vegan or egg-free diet. If you have specific dietary preferences or restrictions, you can explore vegan or egg-free challah recipes as alternatives.
Challah is a source of carbohydrates and provides energy, but it may not be as nutrient-dense as other foods. To make it part of a healthier meal, consider pairing it with protein, vegetables, and other whole foods.
Homemade challah allows you to have more control over the ingredients used, making it easier to make a healthier version. Store-bought challah may contain preservatives and additives, so it's a good idea to check the ingredient list.
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.
Tips to help you make the perfect whole wheat challah:
Combine Flours
Using a combination of whole-wheat and all-purpose flours gives your challah a nutty flavor and a lighter texture. The all-purpose flour helps ensure your bread isn't too dense.
Gradual Mixing
When adding water, eggs, and olive oil to the dry ingredients, add them gradually while mixing to ensure even distribution and a smooth dough.
Kneading
Kneading the dough is crucial for developing gluten and achieving the right texture. Knead the dough until it's smooth, elastic, and slightly tacky. This usually takes about 10-15 minutes.
Rising Time
Let the dough rise in a warm, draft-free place. It should double in size during this time, which may take about 1-1.5 hours. Cover the dough with a damp cloth or plastic wrap to prevent it from drying out.
Braiding
To braid the challah, divide the dough evenly and roll each portion into a long, even strand. Braid the strands neatly, tucking the ends under for a clean finish.
Egg Wash and Seeds
Brushing the challah with beaten egg gives it a beautiful golden-brown crust. Sprinkle sesame and nigella seeds on top for added flavor and texture.
Baking Time
Bake for approximately 40 minutes or until the challah is golden brown and sounds hollow when tapped on the bottom. Keep an eye on it, as oven temperatures can vary.
FAQS
Yes, you can use 100% whole wheat flour, but be aware that the resulting challah may be denser and have a stronger whole wheat flavor. You might need to adjust the liquid content slightly to achieve the desired dough consistency.
Yes, you can prepare the dough in advance and refrigerate it. After the dough has risen and is ready to be shaped, you can cover it tightly with plastic wrap and refrigerate it for up to 24 hours. When you're ready to bake, let the dough come to room temperature, shape it, and proceed with the recipe as usual.
To keep your whole wheat challah fresh, store it in an airtight container or resealable plastic bag at room temperature for 2-3 days. For longer storage, you can freeze the challah. Slice it before freezing to make it easier to thaw only what you need.
Brushing the challah with an egg wash before baking helps create a soft and shiny crust. If you prefer a softer crust, you can also cover the baked challah with a clean kitchen towel while it cools to trap steam and prevent it from becoming too crusty.
Yes, you can add honey to the dough for sweetness. Replace part of the sugar with honey (about ¼ to ⅓ cup) to add a delightful honey flavor to your challah.
Other bread and pastry recipes to try:
You must use the category name, not a URL, in the category field.Other challah recipes on my blog:
Classic challah
Sweet potato challah
Vegan challah (Water Challah)
Beet challah
Apple Cinnamon Rosh Hashanah Challah
Rainbow challah
I hope you will enjoy your dinner with this challah bread; you can also use leftovers for French toast the day after.
Bake whole wheat challah today!
With a perfect blend of ingredients and easy-to-follow steps, you'll soon be savoring the taste of homemade challah as you create a sense of togetherness and tradition in your own kitchen. Let's embark on this culinary journey and craft a delicious whole wheat challah that will elevate your Shabbat table to new heights.
Whole Wheat Challah
Ingredients
- 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
For garnish:
- 1 egg beaten
- 2 tablespoon sesame seeds
- 2 tablespoon nigella seeds
Instructions
- 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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