Make Ahead

Honey Wheat Challah

April  3, 2011
4 Ratings
Author Notes

I make challah every week, for the Jewish Sabbath. This one uses a combination of white and whole wheat flour. (It still has lots of eggs, honey, and oil so I'm not sure how healthy it is, but it sure is delicious!) - Ordinary Blogger (Rivki Locker) —Ordinary Blogger (Rivki Locker)

Test Kitchen Notes

This was my first time making challah, but it certainly won't be my last. What a beautiful, delicious, soft-as-a-cloud bread! There's just the right amount of honey and I love the flavor and texture that comes from the whole wheat. Everything is in perfect balance. I did have to look up on the internet how to braid 4 strands together, but once I got it, it looked great. Also, be aware that this recipe makes *a lot* of bread. I halved the recipe and still there was so much dough that my Kitchen Aid mixer was bucking and shimmying all over the counter! Or, maybe it was doing an celebratory dance for this wonderful bread! - vrunka —vrunka

  • Makes 6 large loaves
Ingredients
  • 4.5 tablespoons dry yeast (5 small packets)
  • 3 1/4 cups warm water
  • 6 eggs
  • 11 cups white flour
  • 8 cups whole wheat flour
  • 1/2 cup sugar
  • 1 cup honey
  • 3/4 cup oil
  • 3 tablespoons kosher salt
In This Recipe
Directions
  1. Mix the yeast and water together in a large mixing bowl. Add a drop of honey. Let sit for about 5 minutes till it starts bubbling.
  2. Add the remaining ingredients. Mix well. If you're using a mixer (I use a Bosch mixer which handles five pounds easily), mix for about five minutes until smooth. If you're kneading by hand, it'll take more like ten minutes (sorry!) but you'll get such satisfaction it'll all be worth it.
  3. Find a warm toasty spot (I use my bedroom!) and let the dough rise for 1-2 hours, till doubled. Take challah, with a blessing. Braid into six or seven loaves (I make mine with four strands of dough), lay the loaves on baking sheets, and then let rise for another hour.
  4. Prepare an egg wash using 2 eggs and about 1 tablespoon of water. Brush the loaves with egg.
  5. Preheat the oven to 350* and once it's hot, bake the challah for about 45 minutes until golden.
  6. Let the Challah cool completely on cooling racks before wrapping in bags and using or freezing.

See what other Food52ers are saying.

  • Michele Sutin
    Michele Sutin
  • BlueKaleRoad
    BlueKaleRoad
  • AntoniaJames
    AntoniaJames
  • kmartinelli
    kmartinelli
  • TheWimpyVegetarian
    TheWimpyVegetarian

13 Reviews

Michele S. January 15, 2020
I quartered this recipe and it makes 2-3 loaves depending on size. My measurements were as follows.

Dry Yeast 1 1/4 Tbsp
1 SCANT cup of water
2 Eggs
2 3/4 cups of white flour
2 Cups whole wheat flour
1/8 cup sugar
1/4 cup honey
3 Tbsp oil
3/4 Tbsp of Salt

Don't add all the white flour at once. Test the dough after adding it a little at a time. It might need slightly more or slightly less. The amounts listed are just too much for my stand mixer and I am too lazy to knead by hand. I also wanted to see the results. I may hand it next time.
 
Michele S. January 15, 2020
I meant to say half it next time, not hand.
 
BlueKaleRoad May 13, 2011
Congratulations on being an EP! Your challah looks lovely and delicious. I bake challah every week and will definitely try this recipe.
 
Author Comment
Ordinary B. May 13, 2011
Thank you! I am so honored. This is a family favorite (just made a batch last night) - it's great to be able to share.
 
AntoniaJames April 27, 2011
Have you ever made a smaller batch of this? I cannot see any occasion in the near future for which I'd need six large loaves . . . . Thank you so much. ;o)
 
kmartinelli April 27, 2011
I can't speak for Rivki, and six loaves is definitely a lot, but should the inspiration strike I can tell you from my own experience challah dough freezes well. I follow the recipe up to the braiding then freeze. To bake, allow to sit out for at least a few hours or overnight to allow it to defrost and rise, then brush with the egg and bake as normal.
 
Author Comment
Ordinary B. April 27, 2011
Kmartinelli is right - this freezes beautifully for at least 6 weeks. Or, you can make a couple of challahs and form the rest into individual rolls. But, you can easily make a half a recipe and I sometimes do. Simply divide all the ingredients in half and make just three large loaves, or four smaller ones. Enjoy!
 
Michele S. January 15, 2020
See my measurements for 1/4 recipe in these comments.
 
kmartinelli April 26, 2011
This looks like a lovely challah recipe! Love the honey wheat combo! Can't wait to try it :-)
 
TheWimpyVegetarian April 3, 2011
Beautiful!! This is the next bread I want to make!!!
 
Author Comment
Ordinary B. April 3, 2011
And I hope you do! It is well worth the effort.
 
TheWimpyVegetarian April 3, 2011
I'm targetting Tuesday to make this for a pot luck I'm going to! I think it would be perfect! I'll send you a note if I've got any questions as I get into it. Excited!
 
Author Comment
Ordinary B. April 3, 2011
Please do contact me if you have questions. There are also some more details (and a 100% white flour version if you prefer that) on my blog at http://www.koshercookingforordinarypeople.com/2011/04/honey-wheat-challah.html.