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Honey Wheat Challah

Work in progress to create a optimized challah recipe for my family
Prep Time 3 hrs
Cook Time 30 mins
Total Time 3 hrs 30 mins
Cuisine Jewish
Servings 12


  • 320 g all purpose flour (2 2/3 cup)
  • 475 g fresh milled hard white wheat (can substitute 3 1/2 cups whole wheat flour)
  • 2 tsp salt
  • 1 3/4 tsp instant yeast
  • 1/4 cup honey (85 g)
  • 1 cup warm water (~90 F)
  • 4 eggs beaten
  • 1/3 cup vegetable oil
  • 1 egg beaten for glazing


  • Combine first four ingredients in the stand mixer bowl and mix well
  • Combine honey, water, eggs, and oil in a small bowl and whisk to combine
  • Add wet ingredients to dry ingredients and mix at low speed until well blended
  • Let sit for 15 minutes
  • Switch to dough hook and mix at speed 2 for 12-14 minutes.
  • Turn dough onto floured surface and kneed by hand until it passes the window test.
  • Put dough in greased bowl and cover with plate.  Let rise 60 minutes or until doubled in bulk. 
    Overnight modification: Put dough in greased bowl and cover with a plate.  Put in fridge overnight.  When ready to continue, take out of fridge and let sit on counter for 30 minutes or until doubled.
  • Turn the dough onto a lightly floured surface.  Punch down and divide into 12 equal sized balls.  Cover them with a damp towel and rest for 30 minutes.
  • Roll each ball into a long snake.  Braid 4 snakes into a challah.  This will result in 3 medium loafs.
  • Put loafs onto a sheet plan with a silicon mat and cover with a damp kitchen towel.  Allow to proof until a indent doesn't spring back.  About 30 minutes
  • Brush dough with beaten egg.
  • Bake until it reaches an internal temperature or 195 F.  About 25 minutes.  rotate half way though.
  • Cool before slicing.


To freeze: wrap individual challah in plastic wrap and place in a freezer bag
To serve: thaw on counter for 24 hours.  Wrap in foil and bake at 325 for 20 minutes to warm./p>