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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.
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 would you recommend putting the dough in the fridge overnight? I put it in plastic wrap but one of them burst their bonds during the night and dried out a bit in one spot.
Thanks
If all I have on hand is organic white pastry flour, can I use that instead of the whole wheat pastry flour? =)
Hi! That will be fine, hope you love this!
I’m making this bread today and now on the final rise, the bread is looking beautiful. Thank you for a great recipe. I’m sure it will taste just as good as it looks
Hope you love it!!
Used this recipe to make challah rolls- absolutely delicious! Perfect. Easy to work with dough. Thank you 🙂
So happy you loved it! Thanks!
I am not able to find Platinum yeast in Canada, would you recommend any other kind? I’ve tried making bread a couple of times but the dough is not aired at all and the bread turns into a block of cement after a day.
I meant in Montreal, Quebec, Canada more specifically
Hey Diana! Kind you find yeast where you live? If you can’t you can also order it online. Here is the link to one I like on Amazon. Link
Let me know if you have any other questions.
Found your FB page and this recipe when Crazy for Crust suggested your FB page. I’m now following you on FB. I have a question for you…if you don’t mind. I have baked bread all my life but I’ve never used a wheat flour in doing so… does using wheat flour change the way you make bread in any step of making it?
Thanks for the FB like!!
Using whole wheat flour does not change the steps at all, but the bread is a little denser. Still good, but just a little less fluffy.
Thanks again!
I’m sorry but if you won’t tell us your news, then I am going to request you take some photos of food ideas with some of that snow behind. It is Christmas time after all.
The bread is gorgeous too!
Haha! The news is nothing that fun, but the bread recipe goes up in the morning! 🙂
Thank you!
That crust! It’s just stunning! And the slices look gorgeous too Tieghan! What a fabulous recipe…can’t wait to see what part two is 🙂 Pinned!
Thanks so much, Trish! 🙂
Punch it, punch it good! Look at this heavenly braid of delicious carb overload! I am loving it. Challah rules for making a mean French toast — I’m thinking this would be no exception!!
Haha! I think you are so right!
Thanks Hayley!
Your breads are always soooooo pretty! Love this challah!
Thank you so much, Brenda! Hope you are staying warm!
These pictures are gorgeous! Do you mind me asking what camera you use to take your photos?
Thanks Chris! I use a canon 60D
OMG thanks sooooo much for this recipe- is it just me or do you need to make french toast with this- STAT?! LOL! Yummmmm! Pinning, would love to try this for Christmas morning!
Thanks Sophia!
Thanks Sophia!! Hope you love this!
One of my favorite things in the world is challah bread. This looks amazing!
Thanks Marla! Hope you guys are staying warm!
Wow, a totally whole wheat challah? Killing it again Tieghan! This definitely has to be made at some point!
Also, I know – Christmas is coming up super fast and I’ve been thinking the same thing; how in the world will there be time to post all those holiday recipes and do everything else that needs to be done?? I feel like I should have started in early November!
I know, right!! Life is too busy!!
Thanks Alexandra! 🙂
Looks divine and I can’t wait to make it, but could you clarify what that 4 – 2 1/2 cups whole wheat pastry flour means?