Here's a great tip:
Enter your email address and we'll send you our weekly magazine by email with fresh, exciting and thoughtful content that will enrich your inbox and your life, week after week. And it's free.
Oh, and don't forget to like our facebook page too!
Contact Us

Perfect Water and Whole Wheat Challah

Perfect Water and Whole Wheat Challah

Low Carb, Fat Free

 Email

Yield: 6 loaves

Challah often uses 7 ingredients, alluding to the seventh day of the week, Shabbat. The quantity of flour used in the following recipe is sufficient to fulfill the mitzvah (Torah commandment) of Separating Challah. Use the whole wheat, oat, rye and spelt combination to make small 1-ounce rolls and small loaves for the whole week.

  • 21/2 ounces fresh yeast, or 21/2 tablespoons instant dry yeast
  • 8-9 cups very warm water, or half water and half sodium-free seltzer (see note below)
  • 5 tablespoons sugar
  • 5 pounds flour (21/4 kilo or 20 cups)
  • 2 tablespoons salt
  • 1/2 cup canola oil
  • 2 eggs plus 2 egg whites

Glaze:

  • 1 egg yolk diluted with a little water
  • seeds for sprinkling (poppy or sesame)

Mix yeast with 1/4 cup warm water, 1 tablespoon sugar and 1/4 cup flour. Put in a warm place and allow to proof, about 10 minutes. It will become bubbly and start to foam. In the meantime, combine rest of dry ingredients in an extra-large mixing bowl. After the yeast has proofed, add to the bowl, along with 6-7 cups of water, the oil and the eggs. If using dry, instant yeast, simply add it to the dry ingredients, making sure that it does not come into direct contact with the salt.

Knead well, either by hand or with an electric mixer using a dough hook attachment, until the dough is soft, but not too sticky and it comes away from the sides of the bowl. You will need to add flour and/or water as you knead to reach this consistency. Allow dough to rest for 10 minutes and then knead for another few minutes. Allow dough to rest again for 10 minutes and then knead for a minute or 2.

Spray the top with non-stick cooking spray, cover with a plastic bag and set aside to rise until double in bulk, at least 1 hour. (If it is cold in the kitchen, this stage will take longer.) Punch dough down and set aside to rise a second time. Punch dough down and divide into 6. Take 4 of the pieces of dough and divide each one into as many strands as you want to braid for each loaf. While braiding these challahs, cover the remaining 2 pieces of dough with plastic wrap. This way they will retain their moisture and provide the best rising medium. Cover the 4 challahs with a towel and let them rise for 30-45 minutes.

Baking

Preheat the oven to 425F. Just before putting them in the oven, apply a glaze made of 1 egg yolk diluted with a little water, and sprinkle with sesame or poppy seeds or both. Position the challahs on a cookie sheet lined with baking paper and place on the middle rack in the oven, taking into account the height of the finished loaves. Now braid the last 2 challahs. (While the 4 are baking, these 2 will rise without rising too much, which makes them lose their shape.)

Bake for 10 minutes at 425F, then reduce heat to 375F and bake an additional 25 minutes. To test if done, remove and tap bottom of loaf – it should make a hollow sound. To avoid moisture from accumulating on the bottoms of the loaves, remove them immediately from the cookie sheet and cool on a rack. For challah rolls, 10-15 minutes at the highest heat is sufficient. Challah freezes nicely, but it must be well-wrapped.

Option: For loaves and rolls, you can use half canola and half olive oil. Sprinkle with mixed oats, black and white sesame seeds and/or poppy seeds.

Note: Most people find that high-gluten flour – the flour that makes our challahs rise so well – contributes to a faster surge in blood sugars. I racked my brain for a solution so that my family could enjoy the challahs they were used to and I wouldn't suffer from such a surge … and Heaven helped. I tried using sodium-free seltzer in place of half the water, and we now enjoy beautiful, light challah without the high-gluten content. This works just as nicely with a white/ whole-wheat flour combination or with whole-wheat flour on its own.

Variation: You can make the above recipe substituting whole-wheat, spelt, oat or any combination of higher-fiber flours.

The carb count will be a bit lower (due to the higher fiber count). However, the real gain is a more wholesome bread. Due to the density of whole wheat flour, this dough will call for a little more water – and again – using half seltzer and half water will give you a lighter and fluffier texture.

© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with Chabad.org's copyright policy.
 Email
Join the discussion
1000 characters remaining
Email me when new comments are posted.
Sort By:
Discussion (7)
October 5, 2016
Challah
What seeds are kosher for the challah?
Cheryl
Texas
April 29, 2011
Separate and Make a Bracha!
Chayale is right! For those looking for how to perform the mitzvah of challah:
1- When the dough is still whole, before baking, recite the blessing:
"Baruch ata Ado-nai Elo-haynu melech haolam, asher kid'shanu bimitzvotav, vitzivanu, lihafreesh challah".
2- Then take off about 1 ounce of the dough, hold it up and say "ha-ray zeh challah" or "this is challah"
3- Then burn the piece you took off (if in the oven, not at the same time you are baking something).
Good Shabbos!
Ilana
Brooklyn, NY
December 14, 2010
whole wheat chala
i love the recipe - but i dont want to use any eggs - what can i use instead?

thank you so much!
rivka
far rockaway, NY?USA
July 31, 2010
Yum!
This Challah recipe is really excellent! I just think that being that this recipe is posted on chabad.org, it should clearly say within the recipe the right time to separate the challah and make the bracha during preparation.
Thank you!
Chayale
Brooklyn
March 15, 2008
Better late than never
Do I shape it before or after I put it in the freezer?
Anonymous
Seal beach, CA
March 13, 2008
Better late than never!
To freeze dough, lay it out on a lined baking pan and pop it in the freezer (when you'd usually let it rise again). When it's hard (over an hour usually), transfer to freezer bags. This way they'll keep their shape and not stick together. Before Shabbos next week, pull out one or two and let them defrost and bake!
Anonymous
July 10, 2007
Freezing Challah dough
For those of us who have small families or are empty nesters, and have to watch our bread intake, can you suggest a way to freeze the dough in small rolls or loaves so they can be thawed and baked fresh each week without having to make a large quantity of dough each week. Thank you.
Anonymous
Seal Beach, CA