Honey Whole Wheat Challah Recipe

Whole wheat flour: Provides a hearty texture and rich flavor to the bread.

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

Honey: Adds a natural sweetness to the challah.

Vegetable oil: Keeps the bread moist and tender.

Salt: Enhances the flavor of the bread.

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

Eggs: Adds richness and helps bind the dough together.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten in the whole wheat flour, resulting in a smoother and more elastic dough. If the dough feels too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much, as this can make the challah dense.

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

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

• honey - Substitute with maple syrup: Maple syrup has a similar sweetness and can provide a slightly different but pleasant flavor.

• vegetable oil - Substitute with olive oil: Olive oil can add a richer taste and is a healthier fat option.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without needing to be activated in water first, making the process quicker.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the dough.

• Allow the challah to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• Wrap the challah tightly in plastic wrap or aluminum foil. This helps to keep the bread fresh by preventing it from drying out.
• Place the wrapped challah in an airtight container or a resealable plastic bag. This provides an extra layer of protection against air and moisture.
• Store the challah at room temperature for up to 3 days. If you plan to keep it longer, consider freezing it to maintain its freshness.
• For freezing, slice the challah before wrapping it. This makes it easier to thaw and use individual slices as needed.
• Wrap each slice or the whole challah in plastic wrap, then place it in a resealable freezer bag. Squeeze out as much air as possible before sealing the bag.
• Label the bag with the date to keep track of how long it has been stored. Challah can be frozen for up to 3 months without significant loss of quality.
• To thaw, remove the desired amount of challah from the freezer and let it sit at room temperature for a few hours. For quicker thawing, you can use a microwave or toaster oven.
• If reheating, wrap the challah in aluminum foil and place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This helps to restore its fresh-baked texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the challah in aluminum foil to prevent it from drying out.
  3. Place the wrapped challah on a baking sheet.
  4. Heat for about 10-15 minutes or until warmed through.
  5. For a crispier crust, unwrap the challah for the last 2-3 minutes of reheating.

• Microwave Method:

  1. Slice the challah into individual pieces.
  2. Place a damp paper towel over the slices to keep them moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the challah and add additional 10-second intervals if needed, until warm.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Slice the challah into individual pieces.
  3. Place the slices on the toaster oven tray.
  4. Heat for about 5-7 minutes or until the slices are warmed through and slightly crispy.

• Stovetop Method:

  1. Heat a skillet over medium-low heat.
  2. Lightly butter or oil the skillet.
  3. Place slices of challah in the skillet.
  4. Heat each side for 2-3 minutes or until warmed through and slightly toasted.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Wrap the challah in a clean, damp kitchen towel.
  3. Place the wrapped challah in the steamer basket.
  4. Cover and steam for about 5-7 minutes or until the challah is warmed through.

• Large mixing bowl: To combine the warm water, honey, and yeast, and later to mix in the eggs, oil, salt, and flour.

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

• Measuring spoons: To measure the salt and active dry yeast precisely.

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

• Wooden spoon: To gradually mix in the whole wheat flour 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.

• Clean kitchen towel: To cover the bowl while the dough rises.

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

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

• Pastry brush: Optional, for brushing the dough with an egg wash before baking for a shiny finish.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the cooking process.

Use a stand mixer: A stand mixer can knead the dough for you, reducing the manual effort and time spent.

Warm environment for rising: Place the dough in a slightly warm oven (turned off) to speed up the rising process.

Preheat the oven early: Start preheating your oven while the dough is rising to ensure it’s ready when you need it.

Batch preparation: Double the recipe and freeze one loaf for future use, saving time on your next bake.