Perfect Whole-Wheat Challah

Chumi Borenstein Chumi Borenstein
5.0 (12 reviews)
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This is the perfect whole-wheat challah recipe that’s not too healthy, neither heavy nor grainy, and most importantly – FREEZABLE, duh! (I adapted my regular amazing challah recipe to create this perfect one!) If you have any questions about the recipe, please comment! My kids loved it, which is a score in my books because it’s brown. I really hope you enjoy it too.

 

Watch Chumi and Naomi make this delicious challah here!

 

Yield: 4 challahs

4h 30m 8
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Egg

Episode for this recipe

8 10:31

The Best Whole Wheat Challah With Chumi Borenstein

Sunny Side Up with Naomi Nachman

Naomi Nachman

Ep. 24

Sep 12, 2019

Watch now

Directions

Prepare the Whole-Wheat Challah

  1. Put all the dough ingredients in a bowl.

  2. Knead well. You may need to add up to one cup of additional flour to get a smooth, non-sticky dough. Cover and rise for three to five hours (in a warm area, or overnight in the fridge).

  3. Shape and cover to rise for another 30–60 minutes.

  4. Preheat oven to 375 degrees Fahrenheit.

  5. In a cup beat the egg and water. Brush over the challah and sprinkle with your choice of toppings. (I use everything spice from Trader Joe’s). Bake for 40 minutes. Cool on a wire rack.

Notes:

I like my challah to be on the sweeter side especially if it’s whole-wheat. But feel free to halve the amount of honey if it’s too sweet for you.

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What Cooks Are Saying

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17 Comments

Shira Koenigsberg •

If anyone can do the recipe with weight it'd be very helpful for me. I don't have that brand flour and want to make enough to be mafrish with a bracha. Thanks! Looks great in the video. (Ps it'd be helpful to adjust the writeup to include the details Chumi shared about the order of ingredients, pausing for 2 min before finishing the kneading, etc. It all helps :)
Thanks so much for the gr8 content

Raquel Malul Kosher.com Team •
Reply to Shira Koenigsberg

I put this recipe through a converter and got these measurements. I have not tested it so don’t know if it’s exact but if you’d like, you can give it a try.

Wet Ingredients

  • 4 eggs: ~200 g (based on large eggs)
  • Warm water: 590 g
  • Oil: 108 g

Dough (Dry Ingredients & Sweeteners)

  • Shibolim Whole Wheat Blend Flour: 1,360 g (3 lbs)
  • Honey: 170 g
  • Sugar: 100 g
  • Himalayan pink salt (or kosher salt): 25 g
  • Instant dry yeast: 18 g (approx. 2 tbsp)

Optional Additional Flour:

  • Up to 120 g (about 1 cup) added gradually as needed during kneading to achieve a smooth, non-sticky dough.
I ❤️ kosher.com •

I made a double batch and the dough came out perfect

Leah Rotenberg •

Hi everyone keeps mentioning a video about making this challah. How can I find this video

Leah Gottheim Kosher.com Team •
Reply to Leah Rotenberg

I think you mean this one that just came out this week! https://www.kosher.com/video/the-most-dreamy-challah-bake-youve-ever-seen/

I ❤️ kosher.com •
Reply to Leah Rotenberg

It's on "sunny side up" by Naomi nachman

Leah Rotenberg •

Hi where is this video everyone is speaking about?

Tziporah Brieger •

how many cups/kilo how many cups/kilo would this be? i live in israel
thanks

Raquel Malul Kosher.com Team •
Reply to Tziporah Brieger

3lb of flour is about 1.36 kilo.

Esther Leah •
Reply to Raquel Malul

There are 7 - 8 cups in a kilo. Open a bag and measure it. That is what I do.

Esther Leah •
Reply to Esther Leah

I also live in Israel. I buy the pre-sifted flour and I think it varies a bit because it is already sifted. I forgot to mention this.