Whole Grain Challah

Whole Grain Challah


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Enjoy a healthier alternative for the traditional Jewish bread Challah. These braided loaves are made with whole wheat and unbleached flours.

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Time needed

20-25 min cooking

Serving Size / Yield

3 loaves


  • 3/4 C. warm water
  • 2 Tbs. active dry yeast
  • 3 tsp. sugar
  • 1 C. rolled oats
  • 1/2 C. sugar
  • 1/4 C. sweet dairy whey
  • 1 C. extra virgin olive oil
  • 6 eggs
  • 2 tsp. salt
  • 1 C. warm water
  • 5 C. whole wheat flour
  • 3 C. unbleached all-purpose flour
  • 1 egg, beaten with a bit of salt

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Pour water in a large bowl. Stir in yeast and 3 tsp. sugar. When foamy, add the next eight ingredients and stir until smooth. Cover and let it sit for 20 minutes. Stir in unbleached flour. Knead dough on lightly floured surface for a short time. Put dough in a very large, lightly oiled bowl. Turn to coat with oil. Cover and allow to rise until doubled its size.

Punch down and knead again. Return dough to bowl. Allow to rise until doubled again. Turn dough out and gently form dough into a ball. Cut into three equal pieces. Take one piece and cut into three pieces. Roll each piece into a rope about 14 inches long. Braid the three ropes together. Repeat braiding steps with the other two pieces after cutting each into three equal pieces. Place completed loaves on a greased cookie sheet. Cover and allow to rise for 1 hour.

Preheat your oven to 425 degrees F. Beat egg with a dash of salt and use the mixture to glaze the three loaves of bread. When oven is ready, place the loaves in. Lower the temperature to 350 degrees F. Bake for 20 to 25 minutes or until loaves are golden brown. Place loaves on wire rack to cool.

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