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whole wheet challah breads covered with linen

Whole Wheat Challah

Healthier version for the traditional Jewish bread. Made with whole wheat flour and yields 2 loaves.
Prep Time 15 mins
Cook Time 40 mins
Resting time 1 hr 30 mins
Course bread
Cuisine Jewish
Servings 2 loaves


  • 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


  • 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!