Ultimate Honey Whole Wheat Challah
Recipe type: Bread
Cuisine: Jewish
Serves: 3-5 loaves
  • 2 slightly heaping Tablespoons Red Star Active Dry Yeast
  • 1 Tablespoon Sugar
  • 2 cups warm water, divided
  • 4 teaspoons salt
  • 1-1⅓ cups honey* (see note)
  • 4 eggs
  • ⅔ cup oil
  • 9 cups whole wheat flour, preferably white whole wheat
  • 1 egg, lightly beaten, for egg wash
  • sesame seeds, for topping
  1. In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar and ½ cup of warm water. Mix lightly to incorporate ingredients, then allow mixture to sit for about 5 minutes, until it starts bubbling.
  2. Add remaining water, salt, honey, eggs and oil. Turn mixer to low and add the flour, about two cups at a time, until all flour has been added and a dough is formed.
  3. Knead dough on medium-low for about ten minutes, then cover the dough and allow it to rise for about an hour and a half.
  4. Preheat oven to 400.
  5. Grease oval shaped "challah" pans OR a baking sheet and set aside.
  6. Divide dough into 5 portions for small challah, or 3 portions for large challahs. Divide each portion into 3 or 4 strands and braid into a loaf. Dough may be sticky, so use additional flour, as needed, to braid.
  7. Place each loaf into a "challah" pan or on a baking sheet.
  8. Brush the top of each challah with beaten egg, then sprinkle sesame seeds over it.
  9. Bake at 400 degrees for 5 minutes, then lower the temperature to 350 and bake for an additional 30-40 minutes, depending on the size of the challah.
Recipe by Overtime Cook at http://overtimecook.com/2015/08/31/ultimate-whole-wheat-challah/