Get ready for Rosh Hashanah or Shabbat with the Ultimate Whole Wheat Challah Recipe.
This post is sponsored by Red Star Yeast. Thank you for supporting the brands I love and use in my own kitchen, and that help me continue to share free recipes with you.
From the day I started this blog, there’s one recipe that I’ve gotten request after request after request for. And somehow, the time never came to share said recipe. Until today.
Let me back-track. When I’m dieting carefully, one of the things I avoid completely is white flour, which means that I’ve eaten a whole lot of whole wheat bread over the years. After trying numerous kinds, I discovered that most whole wheat bread falls into one of two categories: either it’s not very whole (i.e. mostly white flour and/or loads of sugar) or it’s just…not that good. My quest for 100% whole wheat bread, especially challah, that tastes great and has a great texture led me to start baking my own bread, which in turn, helped me come up with this: The Ultimate Whole Wheat Challah Recipe. And today, I’ve partnered with Red Star Yeast to bring you this recipe, just in time for Rosh Hashanah and the rest of the holidays.
Here’s the thing about whole wheat challah: it’s often heavy. So instead of letting that bug me, I decided to embrace it, and created a slightly-heavy, almost-cakey, and absolutely delicious challah recipe, that’s super crusty on the outside. If you’re intimidated by making challah and other yeast-based treats, make sure to start with good quality yeast, which will help ensure success. I love Red Star Yeast, and use it in my own challah to get the best, fluffiest dough possible.
I often make whole wheat challah for myself (let the rest of the family eat white challah – I’m not so good at sharing!) in small loaves or even rolls, but when you find the whole family asking for your whole wheat challah, you’ll want to make big loaves instead. Either way, this challah is amazing. Life changing, even. I know you’re going to love it!
- 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
- 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.
- 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.
- 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.
- Preheat oven to 400.
- Grease oval shaped "challah" pans OR a baking sheet and set aside.
- 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.
- Place each loaf into a "challah" pan or on a baking sheet.
- Brush the top of each challah with beaten egg, then sprinkle sesame seeds over it.
- 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.
*Note: I like a sweeter challah, so I add 1 1/3 cups honey. If you prefer yours less sweet, add just a cup of honey.
Plan Ahead: This challah freezes nicely. Cool completely then store in an airtight bag. Reheat straight from freezer until warmed through.
With Rosh Hashanah right around the corner, there’s no need to eat food that will make you feel guilty and heavy! Start the new year right with the Ultimate Whole Wheat Challah Recipe.
P.S. The launch party for my cookbook is TOMORROW in Brooklyn and I can’t wait to meet all of you! Click here for details.
This post has been sponsored by Red Star Yeast. Follow them for great recipes on Pinterest | Pinterest | Instagram
Thanks folks for stopping by! I know you’re going to love this recipe – then make sure to come back soon for Holiday meal planning help! -Miriam
I am looking forward to using this recipe, especially since it has minimal amount of sugar as well
Can’t wait to try this. I don’t have a mixer – do I have to change anything/ knead for longer if I do it by hand? Thanks
How would I convert this recipe to make from 5lbs of flour?
There are 19 1/2 cups whole wheat flour in a 5 pound bag.
Hi, sounds like a great recipe, I would definitely try it for the upcoming chagim. If I were to make a smaller batch, can I just halve all the ingredients or should I make any other adjustments? Thank you
I noticed that the recipe doesn’t say to let the dough rise again after braiding it? Is there a specific reason for not letting it rise again? A second rising may make the challah lighter
The texture is meant to be kind of cakey. You can definitely let it rise a second time if you prefer that.
I also always use Red Star yeast!
When doubling the recipe any adjustments I need to do? I would like to double the flour to 18 cups so I can take challah with a bracha.
I want to make 5 lbs Of this. Can u help me convert this please?
I would really like to be able to make a brachah on this recipe. Is there anyway to make a larger amount at once?
Double it – this is about 3 lb so double will make 6 lb.
Can this recipe be made using a bread machine on the dough cycle?
Can’t wait to try it.
i cant wait to try this! just curious can i make them in individual rolls? or they get to dry
Hi! Love all your great recipes! Is the recipe as is enough flour to take off challah with a Bracha? Also do you know how many packets of yeast 2 tbs equals ?
The recipe as-is is 3 lb. Double it to 6 lb to make a bracha.
There are 3 teaspoons per tablespoon. And each packet of used holds 2.25 tsp. So roughly 3 packets.
Hi! Is there a way to make it with egg whites instead of whole eggs? Or can i do half and half?
Thanks!! Looks delicious!
How can this be converted for a bread machine? I use a bread machine to make challah.
You can use this one instead. http://overtimecook.com/2012/07/12/whole-wheat-challah-guest-post-by-estee-lavitt/
can you use fresh yeast? whats the conversion?
Does this take so much yeast because whole-wheat flour requires more of it to rise? (I use slightly less than 1T of yeast with 5 cups of AP flour mixed with 1 cup of ww flour.) Thanks!
Hi, will this recipe work with stone ground whole wheat flour?
It will, but it will definitely be heavier.
Just want to thank you for this wonderful recipe. I have made it a couple times and it is just perfectly delicious! It enhances my Shabbos table and I look forward to serving it.
I do let it rise a second time after I braid it.
LBZ
After over 40 years of baking white flour challah, I’m really looking forward to trying this recipe. One question – do you sift the four? Before or after measuring it?
Best to sift before measuring.
I tried the recipe and the challah is excellent. My husband and I prefer it to white flour challah. I did not sift the flour as I had not yet heard from you; should I assume that sifting is not important at all? I did notice that my Bosch mixer was wheezing when making this dough. Do you use a KitchenAid?
Thanks for sharing this recipe and for all your helpful hints.
When doubling the recipe do I literally double everything, i.e 8 eggs, 1 1/3 cups of oil, etc.?
Yes
What’s the purpose of starting at a high temperature and then lowering? My oven is old and would take a while to adjust. So is it a must?
It’s fine if you skip. I like the way it makes a great crust.
Thanks! Trying it this week.
I am a very seasoned baker and this challah did not rise 🙁 Disappointed.
Mine didn’t either 🙁 I’m not sure where I went wrong.
has this ever been tried without honey? would the recipe work just not be sweet? (looking for a 100% whole wheat sugar free recipe but can’t have honey either) thanks!
Would sprouted wheat flour work with this recipe?
I just made this challah recipe again after trying it twice before and this time it came out really delicious. I changed it up a bit – used 3 packets of rapid rise yeast, 1/2 C Sugar and abt. 1/2 + 1/3 C. honey. I made some into rolls (shape of garlic nuts) and some into 3 braided challahs and sliced it & froze them all (for breakfast:)). Thanks for the great recipe!
Tried this with spelt flour (the 80% one) and it came out much better than my original spelt Challah recipe, absolutely delicious! Got so many compliments on it 🙂
Thank you for a great recipe, definitely a huge hit in my home. I will be making this regularly and not just for the holiday. I did let it rise once braided.
Thank you for this delicious recipe!! I enjoy it much better than white challah.
Can I make rolls instead of loaves? If so, how long should I bake it for?
Thank you!
Twice, this recipe has caused the motor in my Kitchen Aid mixer to burn out. What size mixer do you recommend for this recipe? I have a 5-Quart mixer and each time I have followed this recipe to the exact instructions, and just after incorporating the flour, the mixer struggles and — burns out. Thx for any advice / suggestions.
I live in Israel, this is the first American challah recipe to succeed.
I halved the recipe as was nervous that it would not work out, but to my surprise it was delicious, I used fresh yeast instead of dry, everyone asked for the Recipe.
The challah was fluffy, tasty and light.
Thank you for your amazing recipe