Challah bread is a beloved staple in many households, especially during special occasions and holidays. Its rich, slightly sweet flavor and delightful texture make it a comforting addition to any meal. This Simple Whole Wheat Challah Bread. recipe brings a nutritious twist to the classic version, incorporating whole wheat flour without sacrificing the traditional taste. Perfect for breakfast, lunch, or dinner, this bread is sure to become a favorite in your home.
Why Cooks Rave About It
This recipe for Simple Whole Wheat Challah Bread. has become a go-to for many home bakers. The combination of whole wheat pastry flour and all-purpose flour creates a well-balanced bread that is hearty yet fluffy. The use of brown sugar adds a hint of caramel sweetness, while the eggs contribute to its beautiful golden hue and rich flavor. One of the best parts? This bread is incredibly versatile; you can enjoy it plain, slathered with butter, or used for French toast. It makes a stunning centerpiece for any meal or gathering, and it’s easy to make—even for novice bakers!
What You’ll Need
To get started on your Simple Whole Wheat Challah Bread., gather the following ingredients:
- 4 1/2 teaspoons (2 packages) active dry yeast
- 1/2 cup + 1 tablespoon brown sugar
- 1 3/4 cups lukewarm water
- 1/2 cup olive oil plus more for greasing the bowl
- 5 large eggs, divided
- 1 tablespoon kosher salt
- 4 – 4 1/2 cups whole wheat pastry flour or white whole wheat flour
- 4 cups all-purpose flour
Appliances & Accessories
Before diving into the baking process, ensure you have the following appliances and accessories ready:
- Mixing Bowl: A large bowl for mixing the dough.
- Measuring Cups and Spoons: Accurate measurements are key to a successful bread.
- Stand Mixer (optional): If you have one, it can make kneading easier.
- Loaf Pan: This is optional; you can also braid the bread and place it on a baking sheet.
- Dough Scraper: Useful for handling the dough and transferring it.
Simple Whole Wheat Challah Bread. in Steps
Making your own Simple Whole Wheat Challah Bread. is a rewarding experience. Follow these steps for success:
Step 1: Activate the Yeast
Begin by combining the lukewarm water (make sure it’s not too hot) with the active dry yeast and 1 tablespoon of brown sugar in a small bowl. Stir gently and allow it to sit for about 5 to 10 minutes, until it becomes frothy.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the remaining brown sugar, olive oil, and 4 of the 5 eggs (reserve 1 egg for egg wash). Add the foamy yeast mixture to this bowl.
Step 3: Combine the Dry Ingredients
In another bowl, mix the whole wheat pastry flour, all-purpose flour, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring until the dough begins to come together.
Step 4: Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
Step 5: First Rise
Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.
Step 6: Shape the Dough
Once the dough has risen, punch it down to release the air. Divide it into three equal portions for braiding. Roll each portion into long strands, about 12-14 inches long.
Step 7: Braid the Dough
Carefully braid the strands together, pinching the ends to seal. Place the braided dough onto a greased baking sheet or in a loaf pan.
Step 8: Second Rise
Cover the braid with a kitchen towel and let it rise again for about 30-45 minutes until it puffs up.
Step 9: Prepare for Baking
Preheat your oven to 350°F (175°C). Beat the reserved egg and brush it over the braided dough for a shiny finish.
Step 10: Bake
Bake the challah in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 11: Cool and Enjoy
Remove the bread from the oven and let it cool on a wire rack. Slice and enjoy your Simple Whole Wheat Challah Bread. fresh or toasted!
Customize for Your Needs
This Simple Whole Wheat Challah Bread. recipe is quite adaptable. Here are some ways to make it your own:
- Sweet Additions: Add dried fruits like raisins or cranberries for a fruity twist.
- Seeds and Nuts: Incorporate sesame seeds, poppy seeds, or chopped nuts for added texture.
- Flavor Variations: Experiment with spices like cinnamon or nutmeg for a warm flavor profile.
- Vegan Option: Substitute eggs with flaxseed meal mixed with water for an egg-free version.
Mistakes Even Pros Make
Even experienced bakers can run into issues. Here are some common pitfalls to avoid when making Simple Whole Wheat Challah Bread.:
- Too Hot Water: Using water that is too hot can kill the yeast, preventing the dough from rising.
- Over-Kneading: Kneading too much can make the bread tough; stop when it’s smooth and elastic.
- Under-Rising: Failing to let the dough rise long enough can result in dense bread.
- Oven Temperature: Not preheating the oven can lead to uneven baking. Always ensure it’s hot before placing the bread in.
Prep Ahead & Store
To make your baking experience even smoother, consider these prep and storage tips for your Simple Whole Wheat Challah Bread.:
For prep ahead, you can prepare the dough and let it rise in the refrigerator overnight. Just make sure to bring it back to room temperature before shaping and baking. Once baked, store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, consider slicing the bread and freezing it. It will retain its deliciousness for up to three months!
Questions People Ask
Can I use all whole wheat flour instead of a mix?
Yes, but keep in mind that the texture may be denser. Whole wheat flour absorbs more moisture, so you may need to adjust the liquid in the recipe.
How can I tell if my bread is done baking?
The bread should be golden brown and sound hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach around 190°F (88°C).
What can I do with leftover challah?
Leftover challah is perfect for making French toast, bread pudding, or even croutons for salads.
Can I add flavors like rosemary or garlic?
Absolutely! Fresh herbs or minced garlic can be mixed into the dough for a savory twist to your Simple Whole Wheat Challah Bread.
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Final Bite
Baking Simple Whole Wheat Challah Bread. is not just a task; it’s an experience filled with the warmth of home and the joy of sharing. Whether you’re enjoying it fresh from the oven or using it in a creative dish, this bread is sure to please everyone at the table. With its wholesome ingredients and easy preparation, it’s a recipe you’ll turn to again and again. So roll up your sleeves, and let the aroma of freshly baked bread fill your kitchen!
Simple Whole Wheat Challah Bread.
Ingredients
- 4 1/2 teaspoons active dry yeast (2 packages)
- 1/2 cup brown sugar
- 1 tablespoon brown sugar
- 1 3/4 cups lukewarm water
- 1/2 cup olive oil plus more for greasing the bowl
- 5 large eggs divided
- 1 tablespoon kosher salt
- 4 - 4 1/2 cups whole wheat pastry flour or white whole wheat flour
- 4 cups all-purpose flour
Instructions
- Begin by combining the lukewarm water with the active dry yeast and 1 tablespoon of brown sugar in a small bowl. Stir gently and allow it to sit for about 5 to 10 minutes, until it becomes frothy.
- In a large mixing bowl, whisk together the remaining brown sugar, olive oil, and 4 of the 5 eggs. Add the foamy yeast mixture to this bowl.
- In another bowl, mix the whole wheat pastry flour, all-purpose flour, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring until the dough begins to come together.
- Transfer the dough to a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Divide it into three equal portions for braiding. Roll each portion into long strands, about 12-14 inches long.
- Carefully braid the strands together, pinching the ends to seal. Place the braided dough onto a greased baking sheet or in a loaf pan.
- Cover the braid with a kitchen towel and let it rise again for about 30-45 minutes until it puffs up.
- Preheat your oven to 350°F (175°C). Beat the reserved egg and brush it over the braided dough for a shiny finish.
- Bake the challah in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool on a wire rack. Slice and enjoy your Simple Whole Wheat Challah Bread fresh or toasted!
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Stand mixer
- Loaf Pan
- Dough scraper
Notes
- For prep ahead, you can prepare the dough and let it rise in the refrigerator overnight.
- Store any leftover bread in an airtight container at room temperature for up to three days.
- For longer storage, consider slicing the bread and freezing it for up to three months.
