Honey Whole Wheat Challah

Dining In Dining In
4.8 (11 reviews)

Challah is a rich, braided bread traditionally eaten by Jewish people during Shabbat and holiday meals and other ceremonial occasions. Baking challah with whole wheat is a great way to fit more whole grains into a traditional Jewish meal, which are often heavy. Whole wheat challahs can sometimes be less fluffy than their white-wheat counterparts, but luckily this is one recipe that breaks the mold! In this challah recipe, honey is used instead of sugar. This recipe is one of the best whole wheat challah recipes we’ve found and is really popular with Kosher.com readers.

Want to follow a step-by-step guide for making challah? Check out our guide

3h 45m 2
Medium Vegetarian Pescatarian No Refined Sugar Parve

Contains: Gluten, Wheat, Egg

Directions

Make the Challah

  1. Dissolve yeast in water in a large bowl. Add eggs, honey, salt, oil, and about three and a half cups flour. Mix well, by hand or with mixer.

  2. Add remaining flour to make a soft dough. Knead for five to ten minutes, adding more flour, if necessary. Use as little flour as possible for a lighter texture.

  3. Let rise one and a half to two hours. Punch down. Let rise again until double.

  4. Shape into two braided challahs. Place challahs on baking sheets. Let rise again until doubled.

  5. Brush with beaten egg and sprinkle with poppy or sesame seeds, if desired.

  6. Bake at 350 degrees for 45 minutes or 375 degrees for 35 minutes, until golden brown.

Credit

Variations:

You can substitute brown rice syrup for the honey for a slightly different taste and lower sugar content.

Description:

Photography and Styling by Chavi Feldman

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bread challah challah dough complex carbs jewish foods low sugar Shabbos shabbos food traditional traditional shabbos food whole grain whole wheat
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What Cooks Are Saying

4.8 out of 5

11 global ratings

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Tell Us How It Went: Share Your Experience

5 Comments

Yael Bruckenstein •

My son got into his head that he wants whole wheat challah for erev Yom kippur. By mistake I put ½ c oil in so I had to add flour but it still came out delicious! Fluffy inside. Nice crust on the outside. A little annoying that you need to wait so long for the rise but it was definitely worth it and I would make it again.

Tamar Michelsohn •

Can this recipe be doubled without any ajdustments?

Goldy G Kosher.com Team •
Reply to Tamar Michelsohn

Yes, we'd keep it to three total spoons of salt.

Leah •

Can you use whole spelt for this challah?

Chayale Man •

Heaven!!!! Dough is super ez to work with! Great texture! Challa Is heavenly delicious!

Raquel Malul Kosher.com Team •
Reply to Chayale Man

We are so happy to hear that you enjoyed working with this recipe!

Raquel Pasvi •

So tasty! I just added a little bit of flour but that's ok, I really enjoyed the way it turned out. Thank you!