Whole Wheat Challah Bread
3h 30m
“This soft, rich and delicious challah recipe is even better with whole wheat flour for extra fibre!”
— Hannah and Jabari


Serves 4


Step 1

Mix the yeast into 1 cup/250ml warm water along with a pinch of sugar and allow to stand until a frothy layer forms on top. Preheat your oven to 350ºF/180ºC

Step 2

Add flour, sugar and salt into a large mixing bowl and stir well. Add 2 eggs and 1 egg yolk (set the white aside for the egg wash), then add the oil and mix well

Step 3

Add the yeast-water solution and mix and knead for 10 minutes until you have a soft, smooth dough

Step 4

Set the dough aside and spray the bowl with spray oil, then readd the dough and cover the dough to allow it to rise for 1 and a half hours

Step 5

Sprinkle some flour onto a surface and tip the dough out. Cut it into quarters and roll each quarter into a long, thin sausage shape. Slice them in half and set 4 aside whilst you plait the first 4. Place 2 “sausages” horizontally on your surface and 2 vertically on top to make a cross shape, the weave over and under and cross each strand from right to left, then left to right until all the dough is plaited, tuck in the edges and repeat with the second set of dough

Step 6

Set the dough on parchment paper, sprinkle with flour, then cover with a tea towel and allow to rise for an hour

Step 7

Brush with egg white whisked with 1tbsp water and bake for 30-35 minutes, be sure to rotate halfway through. Serve and enjoy!
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