Irresistible Whole Wheat Challah

Vegetarian
Dairy Free
Health score
12%
Irresistible Whole Wheat Challah
160 min.
16
155kcal

Suggestions


Welcome to the delightful world of baking with our Irresistible Whole Wheat Challah! This recipe is not just a treat for the taste buds; it’s a wholesome, vegetarian, and dairy-free option that everyone can enjoy. Perfect for family gatherings, festive occasions, or simply as a comforting addition to your meals, this challah is sure to impress.

Imagine the warm, inviting aroma of freshly baked bread wafting through your kitchen, enticing everyone to gather around the table. With its beautiful braided shape and golden-brown crust, this whole wheat challah is as visually stunning as it is delicious. Each slice reveals a soft, fluffy interior that is perfect for slathering with your favorite spreads or enjoying on its own.

What sets this recipe apart is the use of whole wheat flour, which not only adds a nutty flavor but also packs in extra nutrients, making it a healthier choice. The combination of honey and olive oil lends a subtle sweetness and richness, while the active dry yeast ensures a perfect rise, resulting in a light and airy texture.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. So roll up your sleeves, gather your ingredients, and let’s create a loaf of challah that will become a cherished staple in your home. Your friends and family will be begging for seconds!

Ingredients

  • 2.3 teaspoons yeast dry
  •  eggs 
  • 0.5 cup honey 
  • 0.5 cup olive oil 
  • teaspoon salt 
  • cup water 
  • cups flour whole wheat

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven

Directions

  1. In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins.
  2. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
  3. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
  4. Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
  5. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Bake in the preheated oven until golden brown, about 30 minutes.
  8. Serve warm for best flavor.

Nutrition Facts

Calories155kcal
Protein11.76%
Fat14.44%
Carbs73.8%

Properties

Glycemic Index
3.27
Glycemic Load
4.55
Inflammation Score
-3
Nutrition Score
8.8086956431684%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg

Nutrients percent of daily need

Calories:155.43kcal
7.77%
Fat:2.66g
4.09%
Saturated Fat:0.49g
3.07%
Carbohydrates:30.54g
10.18%
Net Carbohydrates:27.19g
9.89%
Sugar:8.84g
9.82%
Cholesterol:20.46mg
6.82%
Sodium:155.17mg
6.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.86g
9.73%
Manganese:1.23mg
61.59%
Selenium:20.35µg
29.07%
Fiber:3.35g
13.4%
Vitamin B1:0.2mg
13.39%
Phosphorus:121.2mg
12.12%
Magnesium:42.36mg
10.59%
Vitamin B3:1.68mg
8.4%
Vitamin B6:0.14mg
7.03%
Iron:1.24mg
6.88%
Copper:0.14mg
6.76%
Folate:26.23µg
6.56%
Zinc:0.91mg
6.07%
Vitamin B2:0.1mg
5.66%
Potassium:126.22mg
3.61%
Vitamin B5:0.33mg
3.31%
Vitamin E:0.47mg
3.1%
Calcium:14.59mg
1.46%
Vitamin K:1.4µg
1.33%
Source:Allrecipes