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Submitted by Lauren Zuckerman
A delicious, lightened version of challah using a white flour and whole wheat flour. Dough has a very easy consistency to work with and no eggs in the dough, only for egg wash.
5 tablespoons of dry yeast
3 and 1/2 cups warm water, divided
5 pound bag of Wonder Mills Whole Wheat Blend flour
1 more pound of flour (3 +2/3 cups =1 pound)
1 cup of sugar
1 and 1/2 cups honey
3/4 cups oil
2 cups seltzer
3 tablespoons kosher salt
1 egg for egg wash
Proof the yeast by placing the yeast and 2 cups of warm water into the mixing bowl. Let sit till it becomes bubbly.
Then add the rest of the ingredients EXCEPT the egg and let mix for 10 minutes.
Let dough rise until doubled in size (2-3 hours).
Braid. Let braided challahs rise again about 2 hours.
Egg the challah with egg wash and you can place seeds or toppings.
A half hour before baking time preheat oven to 350F.
I find the baking time to be a little shorter than regular white challah. For medium challahs, bake for 35 minutes.
This recipe makes 7 medium challahs
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