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Recipe by The Peppermill

White Whole Wheat Shabbat Challah

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Parve Parve
Easy Easy
20 Servings
Allergens

This healthier option is even tastier than traditional challah!  

Yields 5-6 Challahs

Ingredients

Whole Wheat Challah

  • 4 eggs

  • 3 tablespoons kosher salt

  • 2 eggs, beaten, for egg wash

  • sesame or poppy seeds, as desired

Directions

1.

Dissolve yeast with one cup water and one tablespoon sugar.

2.

Sift approximately one third of the bag of flour into the mixer bowl. Add oil, eggs, and remaining water. Add yeast mixture and knead five minutes.

3.

Add remaining flour and salt. Knead an additional five minutes.

4.

Remove from mixer bowl and let dough rise one hour. Take challah at this point. (Read more about hafrashat challah here.)

5.

Divide dough as desired. Braid each portion and place in greased challah pans. Allow to rise an additional half hour. Brush with egg wash and sprinkle with seeds, if using.

6.

Place challahs in a cold oven. Turn oven to 375 degrees Fahrenheit and bake for 45 minutes. Remove from oven and remove challahs from pans. Cool on wire rack.

White Whole Wheat Shabbat Challah

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Stacey Silverman
Stacey Silverman
3 months ago

Can we just assume 5 lbs flour is 2 kilos?

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Avigael Levi
Admin
Reply to  Stacey Silverman
3 months ago

5 lbs of flour is officially 2.26 kilos- a little over 2.