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Parve
Medium
2 Hours, 30 Minutes
Diets 
Light and airy braided challah bread made from whole-wheat flour and an egg-free dough.
2.2 pounds (1 kilogram) Shibolim Whole Wheat Flour
1 and 3/4 ounces yeast
1 tablespoon sugar
1 teaspoon salt
4–5 cups warm water
1/4 cup oil
1 egg, beaten (optional)
sesame seeds (optional)
Knead together flour, yeast, sugar, salt, and water. Add oil and continue kneading until the dough separates from the sides of the bowl. Cover dough and let rise for about an hour.
Punch down the dough and knead it a second time. Let rise again. This is what will make the dough light and airy.
Shape the challahs. Brush with beaten egg and sprinkle with sesame seeds (optional).
Preheat oven to 390 degrees Fahrenheit (200 degrees Celsius). Bake for about 30 minutes. Do not overbake or challah will come out dry.
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What about the calorie count? At the risk of being scoffed at by the accomplished bakers among the site readers, my wife can make pretty decent challah, but her attempts at whole wheat challah have never been crowned with success. In fact, even our local bakery can’t seem to get it right. When my nephews and nieces come for Shabbos, they say our bakery’s challah is way better than theirs, but our bakery’s whole wheat challah is pathetic compared to theirs.
I’m a bit curious about the calorie count. This page https://challah-cover.com/blogs/welcome-the-shabbos-queen/how-many-calories-in-challah-bread has a whole lot of info on the challah calorie count, but doesn’t seem to say if whole wheat challah is higher in calories.
Hi! We don’t have a calorie counter. However, if you have the exact recipe you can google a calorie counter and it will yield you the calorie count to any recipe.