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Whole Wheat Challah


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Whole Wheat Challah


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Whole Wheat Challah

You can try this with 100% whole wheat flour too, just add another tbsp. of vital wheat gluten. This gives the instructions for a food processor but you can use a mixer or do it by hand.


  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min




  • 6 Tbsp. sugar
  • 2 packs active dry yeast
  • 3/4 cup warm water
  • 3 cups All purpose flour
  • 3 cups whole wheat flour
  • 1 tbsp. vital wheat gluten
  • 2 tsp. salt
  • 3/4 cup plus 1 tbsp. cold water
  • 1/2 cup vegetable oil
  • 2 large eggs
  • egg wash of 1 egg with 1 tbsp. water


1 Dissolve yeast and 2 tsp. sugar in warm water in a 2 cup liquid measure and let stand until foamy about 5 minutes.
2 In food processor, insert dough blade. Add flour, vital wheat gluten, rest of sugar, and salt. Pulse until combined.
3 cold water, oil and eggs to yeast mixture in measuring cup.
4 With machine running on dough speed add yeast mixture through tube in steady stream as fast as the flour absorbs it. Once dough cleans the sides of the work bowl and forms a ball, continue processing for 45 seconds to knead dough.
5 Place dough in a floured plastic ziplock and seal. Let dough rise in a warm place until doubled in sized about 1 to 11/2 hours.
6 Place dough on lightly floured surface and punch down. Let rest 10-15 minutes. Divide dough into two. Shape.
7 Place shaped bread on cookie sheet sprayed. Cover with plastic wrap coated with spray and let rise until double about 45 minutes.
8 Preheat oven to 375.
9 Brush with egg glaze, bake in lower third of oven for 20 minutes. Lower temp to 350. and baked until brown and hollow – 10 minutes. Cool on wire rack.

Special instructions

You can try this with 100% whole wheat flour too, just add another tbsp. of vital wheat gluten. This gives the instructions for a food processor but you can use a mixer or do it by hand.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




16 Responses to Whole Wheat Challah

  1. avatar says: minnyc

    What is vital wheat gluten and what does it do for the challah?

  2. avatar says: Tamar

    Good question. Vital Wheat Gluten is the the protein in flour the same gluten that many people need to avoid if they have sensitivity, it is what gives breads their elasticity. Whole wheat flour is lower in gluten so adding the gluten to breads that use whole wheat flour is particularly helpful in making it fluffier and less dense. I do sometimes make it without it, but find it is always better with it.

  3. This is the best easiest challah I have made.

  4. avatar says: Yocheved

    What time and temperature is used for this recipe???

  5. Some one help me out. Every since I moved to Nevada from Florida my challah never rises and I have not done anything differently. Does any one know why this is, or has anyone else had a similar problem?

  6. avatar says: Sara

    Is this challah soft? usually with whole wheat challah i find it usually comes out a little hard but if it works, I’m so excited to try this recipe!

  7. avatar says: Miriam

    How much challah rises can also be effected by humidity levels in the air, and Florida is much more humid than Nevada!

  8. I have lived in the the US, Australia and now Israel and have had to adjust my challah recipes with each move.

  9. avatar says: Barbara

    How do you adjust the recipe for sprouted whole wheat flour?

    • I have never used sprouted whole wheat flour before, so I can’t say, but if you have substituted it in other recipes I am sure it would be similar.

  10. avatar says: Chana

    Does the recipe call for 3/4 c cold water or 3/4 + 1 tabl cold water or just 1 tb cold water? I’ve never put cold water in a bread or challah recipe. Won’t the cold water stop the yeast and dough from growing

    • 3/4 cup plus 1 tablespoon is correct and the cold water works fine when using active dry yeast that has already started to work with the mixing of warm water.

  11. avatar says: Emmy

    Using the appropriate yeast, could I make the dough using a bread machine with the same ingredients? I usually make my challah dough in the bread machine and then take it out, braid it, let it rise and bake it in the oven.

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