Sarah’s Whole Wheat Challah or Bread

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Years ago, a friend scribbled a challah recipe on a piece of paper.  Little did we know, this would become one of the most used recipes in our home!

While living in Israel recently, I made this bread recipe over and over again.  It was slightly complicated since there were ZERO measuring spoons and only one 2 cup measuring cup in the house (not to mention smaller bowls and odd sized pans!)  Take courage though!  This easy recipe still turns out great and best of all, you can bless others with fresh hot bread for dinner (and leftovers for toast or sandwiches tomorrow).

5+ cup flour
1 TBSP salt
2 TBSP yeast
1 TBSP rosemary (opt.)
1/4 – 1/2 cup honey
1/2 cup olive oil or melted butter
1 1/2 cup warm water
3 eggs, beaten

Stir 3 cups of flour and the other dry ingredients together.  Make a well, pushing the flour to the edges of the bowl.  Add all the wet ingredients.  Mix, adding flour as needed.  When the dough is difficult to stir, start kneading.  Continue for 8 minutes, adding flour as needed.  Oil then let the dough rise for an hour, or until doubled.  Braid into 2 medium sized challahs or shape 3 loaves of bread.  Rise until doubled, about 30 minutes.  Before you place the challah in the oven, carefully spread one of the toppings* with a brush … be carful not to make a drastic move and let the challah fall.  Bake at 350° F for 25 to 30 minutes.  Best if served warm with butter.  This is a very light bread and stays soft for a couple days.

Optional Topping:
*Brush challah with melted butter, generously grind garlic salt on top.
*Brush challah with egg wash (egg or egg yoke beaten with a couple tablespoons of water), generously grind garlic salt on top

Sarah's Challah

Ever wondered about what to do with all the leftover Matza after Passover?  Normally we make fresh matza for our family, but this year there was a lot of store bought matza in the house where we were staying.  So what do you do?  Grind it into crumbs!  Thank you Marti for the bright idea!  It would work great to grind it in a VitaMix or blender, but since the house did not contain those luxuries, I settled for the hand blender.  WARNING! BAD IDEA!  (unless your goal was to spread matza crumbs over the counters and floor)!  The mortar and pestle worked better, warning again though, it takes a lot of work to pound it all (thank you David for coming to the rescue!).

I added a few cups of matza crumbs to the dough and also rolled the loaf in them.  IT TURNED OUT DELICIOUS!  I have not experimented with it enough to know how much is best to add … if anyone has more experience I would be glad to hear.

Sarah's Challah- matza bread

9 thoughts on “Sarah’s Whole Wheat Challah or Bread

  1. Oh, that looks yummy! I want to try it! We have a Challah recipe, but it is with white flour, so this would probably be better for us than that. 🙂

    1. This recipe will work with either white whole wheat or red whole wheat flour… we usually use whatever is on hand, but, it seems that using half of each makes the BEST color and texture.

  2. I make Challah bread for our Shabbat gatherings. Yours looks so perfect! When I braid mine, it looks like a fish…big head, small tail! LOL! How do you get it to be even? I place it diagonally in a long cookie pan to bake it. Did you use rectangular bread pans? Also, what do you think of adding different ingredients for variety to use for Shabbat? We use mine for Kiddish, then eat the rest with our meal. Do you think it’s ok to use a “variety” bread for Kiddish? Or should it be plain? Thank you, Ruth for sharing!! Blessings!

    1. I think the best way to have an evenly sized challah is:
      #1 Make sure all three strips of dough are rolled out evenly.
      #2 Braid the challah, starting in the middle. Work your way toward each end separately.
      We cook the challah on a cookie sheet or in a 10″x14″ glass casserole dish (to keep the bread a lighter color).

      Not that what I think should determine what you do, but I do not see any reason to only have plain challah for the Kiddush. The Sabbath should be special… a day we prepare for and look forward to excitedly. Why not make the challah special too?!

  3. Your challah was so tasty at Sukkot that we decide we’ll splurge on a little gluten each Shabbat. 🙂 I was going to write and ask you for the recipe, but then I remembered it was on here. I can’t wait to try it out!

  4. I wanted to get this recipe from you, Ruthie, so I’m so glad that you posted it here on the blog! I made it last week for Sabbath and it was sooo good! 🙂

  5. Oh my, your Challa looks incredible! I have never made this, but would love to try. I am so glad you shared this with Roses of Inspiration. Thank you, my dear!

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