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Parve
Medium
2 Hours
Diets 
Whenever I do this challah recipe and I have guests, they don’t realize its whole wheat and they go crazy when I tell them!! Worth to try it out!!
12 cups Shibolim Whole Wheat Flour
4 cups white flour, such as Mishpacha Flour
4 eggs (plus 1 more for brushing)
1 cup sugar
1 cup oil
6 tablespoons Gefen Dry Yeast
1 cup warm water
up to 4 cups water (I never had to use all the 4 cups)
4 tablespoons salt
In a cup add the yeast to the warm water and sprinkle with a little bit of sugar. Let rise.
In the meantime put in mixing bowl the sugar, eggs, oil and salt. Add the flour on top of the wet ingredients and make a hole in the middle. Once the yeast has risen pour in the hole in the flour and cover with flour. Let rise again.
Start mixing and add slowly the four cups water until it forms a nice and not dry dough. Let dough rise in a warm place until it’s doubled.
Form challahs, brush with egg, sprinkle sesame seeds over it and bake!! Voila!!
Yields 4 big or 6 medium challahs
How Would You
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Baking How long and what temperature should these be baked on? I did 350 F for about 30 minutes. Haven’t tried yet, waiting until shabbos, but looks good!
I bake mine on 400 for fifteen minutes and then lower to 350 till done. I hit the challahs to hear if they are hollow.
My favorite! Best whole wheat recipe I’ve made so far! We love it with sweet crumbs or everything spice on top.
Those are great toppings.