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Hi, hi! Happy Sunday!
I am sort of out of words to say today. Well actually, my brain is just a little distracted. I have tons to tell you, but it needs to wait until the time is right.
I am all about the right timing.
Speaking of timing.
I just spent the last hour trying to figure out how to get in all my Christmassy posts before Christmas! How is it only sixteen days away? I have so much to share and so little time.
Oh, and did I mention I have not even given my Christmas shopping a thought. Like not even for a second. I have been too busy making cupcakes, cakes, cinnamon rolls, stir fry, hot cocoa, brownies, burrito bowls, greek food and maybe watching a few too many Christmas movies. 🙂
Today is the day though. I plan on spending my whole day glued to the computer until I am done. It is a good day for online shopping since, one the temps are freezing (we have not gone above zero in days!!) and two, it is snowing pretty good out.
Actually, I am kind of excited now!
This bread is part one of a killer recipe I have in the works. Part two will be coming sometime soon.
And it is good.
But first the bread.
Challah is an egg bread that is incredibly easy to work with and one of my favorites to make.
The dough has three risings, but after any rising you can choose to slow down the process and refrigerate the dough for up to three days. I highly recommend doing this. It helps the bread to develop amazing flavor!
It is great for breakfast, sandwiches, stuffings, sweet desserts and pretty much everything in between.
Plus, it so pretty! If you are entertaining this is the bread to make. It is kind of a stunner!
And fresh out of the oven?
Oh my gosh, SO good and doughy and just delicious!
Oh, and this recipe makes two loaves. Feel free to freeze one loaf or divide the recipe in half. If I were you I would just freeze the dough of one loaf (wrap the unbaked dough in plastic wrap and allow the dough to thaw completely and rise again before baking) to have on hand. Trust me, you will love having this guy in the freezer to put in the oven for a quick bread!
Simple Whole Wheat Challah Bread.
Servings: 12 servings
Calories Per Serving: 465 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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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
Instructions
- In a large bowl, dissolve the yeast and 1 tablespoon brown sugar in the warm water. Let sit for 5 minutes until foamy.
- Whisk the oil into yeast, then beat in 4 eggs, one at a time, with remaining brown sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard mixer. This amount of dough actually broke my 7 quart mixer, but my mixer was already going, so I am not sure it was entirely the dough's fault.
- Turn dough onto a floured surface and knead until smooth, about 5-10 minutes. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. (At this point you can let the dough sit, overnight in the fridge or continue on to the next rising.) Punch down dough, cover and let rise again in a warm place for another half-hour. (Again, at this point you can let the dough sit, overnight in the fridge or continue on to the next rising.)
- To make a 3-braid challah, divide the dough in half and place one half in the oiled bowl and cover. Take the remaining half of the dough and form it into 3 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Pinch the tops of the strands together. Bring the right outside rope over the center rope; that rope now becomes the center. Bring the left outside rope over the new center rope; that rope now becomes the center. Continue braiding until you reach the end. Pinch the ropes together to seal.
- If baking immediately, preheat oven to 375 degrees. Beat remaining egg and brush it on loaves. Allow the bread to rise another hour or place it in the fridge to rise overnight.
- When ready to bake, brush loaves again with the egg wash. Sprinkle bread with sesame seeds, if using.
- Bake in the middle of the oven for 30 to 40 minutes, or until golden. Cool loaves on a rack.
- The bread can be frozen unbaked or baked.
Notes
Adapted from [Smitten Kitchen | http://smittenkitchen.com/blog/2008/09/best-challah-egg-bread/]
And the crust? Down right incredible!
How much brown sugar?? Recipe says to add the oil with the remaining brown sugar but the brown sugar is not listed on the recipe other than the one tablespoon
Hi Mary,
The recipe calls for 1/2 cup plus 1 tablespoon of brown sugar, so you will want to use 1/2 cup of brown sugar in step 2. Please let me know if you have any other questions! xTieghan
Do you bake this directly on the oven rack or on a pan? Thanks!
Hi Erin,
I would line a sheet pan with parchment paper and bake on that. I hope you love the recipe, please let me know if you give it a try! xx
So we add both types of flour when u say mix the flour in?
Hi Jacki,
Yes, that is correct. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Can I use regular flour instead of the whole wheat? If yes what kid should I use: all purpose or cake flour?
Hi Paulina,
Yes, you can use an equal amount of all purpose flour here. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
The recipe goes fine until the challah completes its final rising and gets a second coat of beaten egg before baking. The weight of the egg flattens out the bread which also deflates while the egg is brushed onto it. By the time it goes into the oven it has flattened out and lost its height. What can I do to keep the loaf high?
Hi Deborah,
So sorry to hear this! Were you layering on a thick layer of egg? It really just needs to be a light brushing. Let me know if that helps! xTieghan
Just made this today and the loaves turned out perfect! Such a great recipe, thank you!
Hey Carole,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
Can’t stop baking bread! Going to make these today but think I’m going to freeze one loaf. When the time comes, can I just take the braid out of the freezer and thaw on the counter for a couple hours to wait for it to rise again before baking or thaw in the fridge overnight then wait pull it out then rise then bake?
Hey Kelly,
I would just thaw on the counter and then bake:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
A wonderful challah recipe, almost fool proof and savory results every time.
Love that! Thank you Joseph! xTieghan
Hi,
It actually must have set it to American by default, you may have to change it to be Jewish origin.
Have a question too. I notice it says 12 servings but you mentioned it makes two loaves in the comments. Is that correct? Wouldn’t that make it be twice the serving size???
Ben
Hey Ben! yes, this will make 2 loaves of bread. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan