Whole Wheat Challah Recipe

Whole wheat flour: Provides a nutty flavor and hearty texture to the challah.

Active dry yeast: Helps the dough rise and gives the bread its airy texture.

Warm water: Activates the yeast and helps form the dough.

Honey: Adds natural sweetness to the bread.

Olive oil: Adds moisture and richness to the dough.

Eggs: Contribute to the bread's structure and give it a rich flavor.

Salt: Enhances the overall flavor of the challah.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough is too sticky, add a little more flour, but be careful not to add too much, as it can make the bread dense.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and texture, making it a good alternative for whole wheat flour.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, simplifying the process.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and moisture content, making it a suitable replacement.

• olive oil - Substitute with coconut oil: Coconut oil can provide a slightly different but pleasant flavor and similar fat content.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) can be used for a vegan alternative, providing similar binding properties.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content and flavor.

• To keep your whole wheat challah fresh, wrap it tightly in plastic wrap or aluminum foil. This helps to maintain its moisture and prevent it from drying out.
• Store the wrapped challah in a bread box or an airtight container at room temperature. It should stay fresh for up to 3 days.
• For longer storage, place the wrapped challah in a resealable plastic bag and store it in the refrigerator. This can extend its freshness for up to a week.
• If you want to freeze the challah, first wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the wrapped challah with the date before placing it in the freezer. It can be frozen for up to 3 months.
• When ready to enjoy, thaw the challah at room temperature. For a freshly baked taste, warm it in a preheated oven at 350°F (175°C) for about 10 minutes.
• If you have leftover challah, consider making French toast or bread pudding for a delicious twist on your breakfast or dessert.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the whole wheat challah in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the bread's texture and flavor.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Slice the challah and place the slices directly on the toaster oven rack or a baking sheet. Heat for about 5-7 minutes. This method is great for achieving a slightly crispy exterior while keeping the inside soft.

• Microwave Method: Place a slice of challah on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the bread chewy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Lightly butter or oil the skillet if desired. Place slices of challah in the skillet and heat for 1-2 minutes on each side, or until warmed through. This method can give the bread a nice, toasty exterior.

• Steam Method: If you have a steamer, place the challah in the steamer basket and steam for about 5 minutes. This method helps retain moisture and keeps the bread soft and fluffy.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place slices of challah in the air fryer basket in a single layer. Heat for 3-5 minutes, checking frequently to avoid over-crisping. This method can give the bread a slightly crispy texture while keeping it soft inside.

• Large mixing bowl: To dissolve the yeast in warm water and mix the ingredients together.

• Measuring cups: To measure the whole wheat flour, honey, and warm water accurately.

• Measuring spoons: To measure the active dry yeast, olive oil, and salt.

• Whisk: To mix the honey, olive oil, and eggs into the yeast mixture.

• Wooden spoon: To gradually mix in the whole wheat flour and salt until a dough forms.

• Floured surface: To knead the dough until it becomes smooth and elastic.

• Greased bowl: To place the dough in for rising.

• Damp cloth: To cover the bowl while the dough rises.

• Oven: To bake the challah at the required temperature.

• Greased baking sheet: To place the braided dough on for baking.

• Wire rack: To cool the baked challah before serving.

Prepare ingredients in advance: Measure and set aside whole wheat flour, yeast, honey, and other ingredients before starting.

Use a stand mixer: A stand mixer can save time on kneading the dough and ensure it's smooth and elastic.

Warm place for rising: Speed up the rising process by placing the dough in a slightly warm oven (turned off) or near a warm spot in your kitchen.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.

Batch baking: Double the recipe and freeze one challah for later to save time on future baking.