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Parve
Medium
3 Hours
Diets 
When you love to bake whole wheat for its health benefits, but you don’t want to compromise on the perfect fluffy challah slices for your Shabbat table, you can follow this recipe for perfect whole wheat challah every time. The recipe includes instructions for baking with 3 or 6 pounds of flour. The 3 pounds flour recipe makes 3 medium-sized challah loaves. The 6 pounds flour recipe makes 6 medium-sized challah loaves
2 ounces fresh yeast
3 pounds 100% Shibolim Whole Wheat or Shibolim Whole Wheat Blend (80% whole wheat) flour
2 eggs
1/2 cup oil
1/2 cup sugar (plus 1 teaspoon to proof the yeast)
3 and 1/2 cups water, divided
2 tablespoons salt
4 ounces fresh yeast
6 pounds 100% Shibolim Whole Wheat or Shibolim Whole Wheat Blend (80% whole wheat) flour
3 eggs
1 cup oil
1 cup sugar (plus 1 teaspoon sugar to proof the yeast)
6 and 1/2 cups water, divided
3 and 1/2 tablespoons salt
1 to 2 additional eggs, for egg wash
Gefen Sesame Seeds (or your favorite challah topping)
Crumble yeast into a small bowl. Add one cup of lukewarm water and one teaspoon sugar, mix, and let sit for five to 10 minutes until it becomes bubbly or foamy.
Pour half of the flour into the mixing bowl. Make a well in the center and add the proofed yeast mixture into the well.
Add the eggs, oil, sugar, and another cup of water and mix on low until combined.
Add the rest of the flour, the salt, and the rest of the water and mix until a dough is formed — approximately seven minutes.
Cover and let the dough rise for an hour. Deflate it and knead it just a bit before starting to braid. (Remember to do hafrashat challah.)
Divide the dough, braid the challahs, place them in greased pans, then cover and let rise for another half hour.
Brush the challah with egg wash and sprinkle with sesame seeds or your favorite challah seasoning.
Bake on 350 degrees Fahrenheit for one hour.
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