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 Bread wasn’t commonplace in Ames, Iowa, where I grew up. But long after I left home, my mom, inspired by her friend and neighbor, Hanna, 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 my mom’s rich, slightly sweet, eggy bread. But I’ve been depriving myself for years 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.
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.
Recipe Tips
- 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 (affiliate link) for glazing since it can go in the dishwasher.
- PRO-Tip: 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.
- PRO-Tip: To braid, make 3 long strands of bread dough and place them side by side. Pinch the 3 strands together at the top. Alternate by crossing the right strand, then the left strand over the middle strand. Continue until you reach the end of the strand. Pinch and tuck under the lower end of the dough.
I hope this recipe inspires you to try a braided loaf of whole-wheat challah!
Frequently Asked Questions
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.
Both work well, but it will take at least 20 minutes of kneading by hand to get it to the proper consistency. If you use the dough hook of your stand mixer, it will take less time.
Try the “Window Pane” test, where you stretch a piece of dough between your fingers until it appears translucent without ripping. If it rips, it is not elastic enough and should be kneaded longer and rechecked.
The most accurate method for checking if your challah is done is to use an instant-read thermometer like a Thermapen (affiliate link). When the loaf reaches 190°F, it is done.
You May Also Like These Braided Loaves:
- 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
- And check out my recipe index for all my Bread Recipes.
Whole Wheat Challah Recipe
A rich egg bread made with whole wheat.
Ingredients
- 2 (.25 ounce) packages instant yeast, I use Red Star Platinum
- 1 cup warm water
- ½ cup brown sugar
- ½ 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)
- ½ cup old-fashioned rolled oats
- 1 egg, beaten with 1 teaspoon water
Instructions
- 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 divide 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.
Notes
Use an instant-read thermometer to check for doneness. It should read 190° when the loaf is fully baked.
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Nutrition Information:
Yield:
24Amount Per Serving: Calories: 1657Total Fat: 58gSaturated Fat: 32gTrans Fat: 2gCholesterol: 362mgSodium: 1317mgCarbohydrates: 246gFiber: 21gSugar: 37gProtein: 45g
46 Comments on “Whole Wheat Challah”
This challah could not look more perfect! You are a fantastic bread baker!
Mmmmm… Its breakfast time right now, what Id do for a slice of this beautifully braided bread.
Liz what a beautiful loaf I would love a slice right now, I must try this at some point.
Lizzy,
I love whole wheat bread. I don’t have a lot of practice braiding – with the wild, curly hair, there wasn’t much braiding going on.
Annamaria
Hi Liz, your challah looks perfect, I bet this is delicious!
I’m going to have to give in and learn to make Challah. No one, not one bakery around here sells it or takes orders for it. Crazy right! This is a beautiful loaf Liz and I do want to make one.
This looks beyond delicious, Liz. I love esp. that you have used wholewheat flour here. So much healthier!
How badly I wish I had a loaf of this right now!
I grew up on Challah and love it to this day. However, I avoid it like you now because of the refined carbs.
While carbohydrates are essential for health and are our bodies we’re better off with “smart carbs” like fruits, vegetables, legumes, low-fat dairy, and whole grains. The White, refined foods can be part of a healthy diet, but moderation is key.
So for this recipe I’m giving 2 thumbs up. Now I can love my Challah and eat it too! Thanks to you! I can’t wait to try this.
I love baking my own bread but never tried to make Challah. Your version is not only healthier but looks gorgeous.
There is nothing like warm, fresh bread.
YUM
Thanks for sharing
Julie
Yes braided loaves are gorgeous and you are a pro, always beautiful! I adore Challah but I have never seen a whole wheat version, so will have to try.
Love the memories evoked by challah…So glad you landed on this lovely recipe….As always your artisanship in the kitchen is stellar! Bravo!
Oatmeal is a great addition to this beautiful-looking bread!
I love challah bread and this is an absolute beauty!
You have inspired me to try this beautiful braided loaf! The tutorial by Tori Avery is fantastic. Thanks for sharing this!
Baking Challahs is actually something I specialize with. And I bake challahs every week (usually with white and whole wheat flours)
Your looks FANTASTIC !!
Oh the Challah, I keep on saying to myself I have to give it a go…
Thanks for sharing.
xox
Challah is so similar to our tsoureki! I love your whole wheat version, makes it more healthy!
Oh my this looks good! I love the addition of whole wheat flour and was surprised to see oatmeal! :@)