Delicious Whole-wheat Challah
Believe it or not there is another Zissie! Not to be confused with me, the other Zisie is a fashion designer, turned baker, currently finishing up a 3 month Patisserie course. Her ultimate whole-wheat challah recipe is always a winner in her health-conscious family. She only uses whole-wheat flour but you can also use half whole-wheat, half all-purpose flour ratio when making her whole-wheat challah. For more irresistible local baked goods in Jerusalem and in the surrounding areas, get in touch; zisiebenchimol@gmail.com
Course: Side Dish
Cuisine: Vegetarian
Special Diet: Dairy Free, Soy Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Crumble up yeast into warm water and hand whisk together very well
  2. Add the sugar and continue to mix until sugar dissolves
  3. Sift flour into mixing bowl
  4. Slowly add the yeast water to the flour and mix well with dough hook till well combined
  5. Slowly add the eggs one by one
  6. Then add the oil bit by bit
  7. Add the honey
  8. Lastly add the salt
  9. Mix well on a low speed till mixture forms a smooth glossy dough
  10. Cover mixture with cling film or towel and leave to rise in warm place till it doubles in size
  11. Take Challah from it, say Blessing and burn
  12. Bash out the air from the mixture and roll Challah into shapes and leave again in warm area for 15-20 minutes to rise more
  13. Paint Challahs well with egg – add sesame/ poppy/ sunflower seeds, etc.
  14. Bake at 350°F oven for roughly 45 minutes till golden brown top and bottom