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Perfect Whole-Wheat Challah


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


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.


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.