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Parve
Easy
4 Hours, 30 Minutes
Diets 
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
3 pounds Shibolim Whole Wheat Blend
1/2 cup Gefen Honey
1/2 cup sugar (you can sub for honey if you want to be super healthy!)
1 and 1/2 tablespoons Himalayan pink salt (or sub with kosher salt)
2 tablespoons instant yeast such as Gefen Instant Dry Yeast
4 eggs
20 fluid ounces warm water
1/2 cup oil
1 egg
2 tablespoons water
topping/s of choice
Put all the dough ingredients in a bowl.
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).
Shape and cover to rise for another 30–60 minutes.
Preheat oven to 375 degrees Fahrenheit.
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.
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how many cups/kilo how many cups/kilo would this be? i live in israel
thanks
3lb of flour is about 1.36 kilo.
There are 7 – 8 cups in a kilo. Open a bag and measure it. That is what I do.
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.
instant yeast? can I use avocado oil?
and what is instant yeast I went to my store they didn’t have… they had quick rise is that the same?
Yes, you can use avocado oil and you can use quick rise or active dry yeast instead of instant yeast- they are all very similar.
Flour Can I use spelt flour for this recipe?
Hi, I am not sure, I’ve never tried it. I would recommend trying one of our spelt challah recipes though https://www.kosher.com/search/recipes?k=spelt%20challah&nd=on
Salt Can I use fine sea salt instead of kosher salt?
yes
Perfect whole wheat challah Can you use white whole wheat challah flour for this recipe and if I want to use 5 lbs of flour what would be the amounts
Yes. If you want to make 5lbs, I would recommend making 2 batches of this challah (that would be 6 lbs) but it’s the safest way. Many times if you play around with the measurements of doughs the challah won’t turn out as good.
Chumi’s Challah Can you use regular whole wheat flour (not ultra fine?) Don’t know if my store carries Shibolim.
Can you do hafrasha with this amount?
If you can’t find extra fine, I would recommend using whole wheat pastry flour (almost all supermarkets carry this) and it is similar to extra fine. Ask you Rav.
Perfect Whole-Wheat Challah how can I make this in a bread machine?
I’ve never tried this recipe in a bread machine, however, I am assuming it would be the same. I would recommend putting all the wet ingredients first and then the dry ingredients on top and putting your machine on the dough kneading cycle.
This was tasty, if less sweet than the usual challah (but I’m not complaining!). It came out very nice, and to the previous reviewer’s comment about the dough rising, I found that it took longer than I was expecting, but the dough did rise for me.
Can you use spelt for this challah?
Hi, I have never tried it with this recipe. We do have challah recipes that specifically call for spelt https://www.kosher.com/search/recipes?k=spelt%20challah&nd=on
Delicious but… Taste is great but it didn’t rise nicely. Was much more dense than shown.
Excellent recipe Very easy and comes out perfect every time
yumm Firt of all, i am so happy that finally a bracha was made on kosher.com!!! it is so lovely to see Jewish women in the kitchen and make brachos! also i made it with mishpacha white whole wheat flour and it was yummm!
We are so happy to hear that you enjoyed this!
100% Whole Wheat verses Blended Flour I am not usually one to write reviews but I feel like I had to post this for all of you who wish to make this recipe.
The recipe calls for “3 pounds Shibolim Extra Fine Whole Wheat Flour”. HOWEVER…. in the video she uses “BLENDED” flour. There is very big difference between the two. I bought as per the ingredient list above, the 100% Extra Fine WW Flour. My dough was very dense (hard to knead) and pretty dark brown, unlike the dough shown in the video.
My challah B”H came out delicious and beautiful but it is much darker and denser than shown. For those with “picky eaters” stick with the Blended Flour if you want a whiter color challah.
I also suggest reducing the 100% WW Flour by at least 1 cup, in order to lighten the dough.
Thanks!!
Thank you for pointing this out! We will change the recipe so that the correct flour is mentioned.