Whole Wheat Challah
Submitted by dixierose20
Whole wheat challah braided into a glossy three-strand loaf, blending nutty whole wheat flour with white for a tender, sturdier crumb. Egg-washed and poppy seed-topped, ready for Shabbat or weekend French toast.
YIELD
24 servingsPREP
20 minCOOK
45 minREADY
2 hrsWhole wheat challah keeps the pillowy braid you love but trades half the white flour for whole wheat, giving the loaf a nuttier flavor and a sturdier crumb. Blending the two flours matters: an all whole wheat loaf bakes up dense and heavy, while the white flour keeps the strands light enough to pull apart in soft ribbons.
Start by proofing the yeast with sugar in warm water. If it doesn’t foam within five minutes, the yeast is dead and the loaf won’t rise, so it’s worth the wait. Knead until the dough turns smooth and elastic, adding whole wheat flour a little at a time so it stays workable rather than stiff.
The egg in the dough enriches it, while the second beaten egg brushed on top gives that glossy, deep-golden crust and helps the poppy seeds stick. Two full rises are what build the airy, tender texture, so don’t rush them.
Kitchen Tips
- The dough is ready to braid when it springs back slowly after a poke. If it springs back fast, let it rise a bit longer.
- For a tight, even braid, pinch the three strands together firmly at the top and tuck the ends under so they don’t unravel as the loaf puffs.
- Day-old slices make standout French toast; the whole wheat crumb soaks up custard without going to mush.
Variations
- Swap poppy seeds for sesame, or brush the warm loaf with honey for a sweeter finish.
- Work a handful of raisins into the dough before braiding for a touch of sweetness, common around the High Holidays.
Ingredients
Directions
Dissolve the yeast and sugar in the ¼ cup of warm water.
Let stand for 5 minutes.
Combine the flours and salt in a mixing bowl.
Make a well in the center of the flour mixture and add the egg, oil, yeast mixture and remaining 1¼ cups of water.
Mix well. Knead the dough on a floured board, adding more whole wheat flour until the dough is smooth and elastic.
Place in an oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour.
Divide the dough into three parts.
Roll each third into a strip about 15 inches long.
Braid the strips together and place on a lightly-oiled baking sheet.
Brush with the beaten egg. Sprinkle on the poppy seeds.
Cover and let rise until doubled.
Bake in a 375℉ (190℃). oven for 40 to 45 minutes, or until golden brown.
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