These honey whole wheat challah is perfect for Rosh Hashanah. And instead of a savory topping like the ones I used, you could add a sprinkle of cinnamon sugar on top for an extra sweet and healthy, new year ahead. Honey whole wheat challah is an egg-based, tender wheat bread. Challah is known for it’s glossy surface. This is a result of brushing the loaves with an egg wash before baking.
Honey Whole Wheat Challah Recipe
- 2 1/4 tsp (1 packet) active dry yeast
- 3/4 cups warm water
- 1 tbsp honey
- 1 tsp kosher salt
- 2 cups all-purpose flour (plus more for dusting)
- 1 1/4 cups whole wheat flour
- 1 large egg
- 1/3 cup olive oil
- 1 egg beaten
- 2 tsp of flax or sesame seeds
- 1 tsp pumpkin seeds
- 2 tsp sunflower seeds
In a stand mixer bowl, add both flour types, dry yeast, honey and salt. Attach the kneading hook and mix. While mixing, add the water, one large egg and olive oil and mix until all dough is unified. Knead, either by hand on a floured surface or with a dough hook for 7-10 minutes, adding more white flour as necessary (but try not too add too much), until you have a smooth and slightly sticky dough. Flour the bowl and make the dough into a ball shape. Let it rise at room temperature for an hour or until it doubles in size.
After the dough has risen, set the oven to 375°F and divide the dough to 6 or 8 pieces (depending on how big you’d like your loaves to be). Roll each piece into a rope, about 12 inches long and after that roll them into spirals to get round loaves. Let them rise for 30 minutes more. Brush your little breads with egg wash and garnish with seeds and place them on a parchment lined baking sheet.
Bake until golden brown (begin checking after 20 minutes). Cool them slightly.