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Someone requested i post my whole wheat challah recipe, and i think it’s perfect timing because Shabbos is just around the corner! It always seems to sneak up on us doesn’t it? If you have never made whole wheat challah before, this is a great recipe for you because it’s a mix of both whole wheat flour and bread flour. It has the soft doughy consistency of whole wheat flour, and the look, but is a bit denser.

TIP* ( For any novice challah bakers) if your yeast does NOT bubble, it is dead and your challah will have a funny taste and WON’T rise :(. I have had the luck of using dead yeast on more than one occasion. One time i figured eh…and made challah anyway and ended up having to chuck the whole thing!

You will need:
4 Tbs active dry yeast
1¼ cups sugar
3 cups warm water

2 cups additional water
3 eggs
1¼ cups canola oil
2½ lbs white bread flour
2½ lbs whole wheat flour
¼ cup kosher salt

Put the yeast, sugar and 3 cups of warm water in a bowl, mix and let sit for 10 minutes.

After your yeast has bubbled (hopefully!), place your eggs and oil into a big bowl. Next add your yeast mixture and the flours and salt, alternating with bits of your remaining 2 cups of water.

Knead your challah really well, then cover and let rise in the refrigerator for at least 2 hours ( or overnight).

Knead, braid, add egg wash and sesame seeds if you’re feeling fancy, let rise again for about an hour, then bake!

350 for 40-45 minutes. This recipe made me 5 medium sized challahs.Image