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D's Whole Wheat Challah

Breakfast 🍳Side Dish 🥗Snack 🍿 Israeli 🇮🇱Jewish 🇮🇱American Low-SodiumVegetarian 🥦Halal 🕌Kosher ✡️Comfort-FoodPescatarian 🐟

D's Whole Wheat Challah braids tender crumb with a nutty, hearty flavor from half whole-wheat flour and a touch of oats. Lightly sweetened and finished with a glossy egg wash, it bakes up golden with a soft, pull-apart texture—ideal for brunch, holidays, or a special Friday night table.

  • Prep20 mins
  • Cook30 mins
  • Serves12
  • DifficultyMedium
D's Whole Wheat Challah
  1. 1

    Combine the yeast and water in a large bowl, and let sit until a creamy layer forms on top, about 5 minutes. Beat in 3 eggs, sweetener, butter, whole wheat flour, all-purpose flour, and rolled oats. Turn the dough out onto a floured surface and knead until smooth and elastic, 5 to 10 minutes.

  2. 2

    Shape the dough into a tight round and place it in an oiled bowl. Turn the dough several times in the bowl to coat its surface with oil, cover the bowl with a damp cloth, and let rise in a warm place until doubled in size, about 2 hours.

  3. 3

    Punch down the dough and divide it into 3 equal pieces. On a floured surface, roll each piece into a rope about the thickness of your thumb and about 12 inches long, making the ropes thicker in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them: starting with the right strand, move it left over the middle strand (that strand becomes the new middle). Take the far-left strand and move it over the new middle strand. Keep braiding, alternating sides each time, until the loaf is fully braided, then pinch the ends together and fold them underneath for a neat finish. Place the braided challah on a baking sheet lined with parchment paper. Cover the loaf with a dry cloth and let it rise in a warm spot until doubled, about 1 hour.

  4. 4

    Preheat the oven to 350 degrees F (175 degrees C).

  5. 5

    Brush the loaf with 1 beaten egg, and bake in the preheated oven until golden brown, 30 to 40 minutes. Let it cool before slicing.