Daring Bakers: Challah Bread

There is nothing like a good Challah bread.

Okay, so maybe this is the first time I have ever baked/tried challah before, but it was an extremely delicious experience. Thank you, Daring Bakers, for giving me the chance to try this! 

May's Daring Baker's challenge was pretty twisted - Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from "A Taste of Challah," by Tamar Ansh, she encouraged us to bake beautifully braided breads

The bread I chose to make a six strand, whole wheat challah. I even sprinkled some oats on top just to make it pretty. Did it work?

This bread was lightly sweet and makes delicious toast.

Before baking!
This was also surprisingly easy to make. It simply requires patience (it takes lots of rising time!)

Out of the oven it comes!
I highly encourage you to try making this bread. It's very hearty and I think it would make delicious sandwich bread!

Here's the recipe - straight from the Daring Baker's! Let me know what you think if you decide to try it for yourself!

Ruth’s “Go-To” Whole Wheat Challah

(adapted from D’s Whole Wheat Challah)
Servings: 12
2 (.25 oz.) packages (4½ teaspoons) (22½ ml) (15 gm) (½ oz) dry yeast
1 cup (240 ml) warm water (100°F/38°C)
½ cup (120 ml) (100 gm) (3½ oz) brown sugar, firmly packed
½ cup (one stick) (120 ml) (115 gm/4 oz) margarine or unsalted butter – room temperature
2 tsp. (10 ml) (15 gm) (½ oz) salt
3 large eggs
2 cups (480 ml) (280 gm/10 oz) whole wheat flour
2 cups (480 ml) (280 gm/10 oz) all-purpose flour
½ cup (120 ml) (50 gm) (1¾ oz) rolled oats (Old Fashioned work just fine!)
Additional flour for kneading (½ to 1 cup) (120 to 240 ml) (70 to 140 gm) (2½ to 5 oz)
1 egg beaten with 1 tsp. water for glaze
1. In the bowl of your stand mixer, dissolve yeast in warm water. Allow to stand about 5 minutes until creamy/foamy.
2. With paddle attachment beat 3 eggs, sugar, margarine (or butter), whole wheat flour, all purpose flour and oats into the yeast mixture. Or, if mixing by hand (ok, spoon), combine eggs and margarine/butter with yeast mixture until well mixed. Add flours and oats and mix until it becomes difficult to mix.
3. Once combined, switch to the dough hook and knead for 5 to 10 minutes until smooth and elastic, adding flour as/if needed. If kneading by hand, this should take about 10-12 minutes.
4. Form dough into a round, compact ball. Turn in oiled bowl, cover with a kitchen/tea towel. Let rise in warm area (I put it in the oven with the light on) until doubled, approx. 2 hours.
5. Once dough has doubled, punch down. Recover with towel, allow to rise again for an hour, but even 30 minutes will be fine if you’re in a hurry.
6. Punch the dough down again, divide in two.
7. Shape each half as desired (3, 4 or 6 strand braid, rolls, etc.). Place shaped loaves onto parchment covered baking trays. Cover with the towel and allow to rise another hour.
8. Preheat oven to 350 degrees.
9. Brush loaves with egg wash. (Sprinkle with vanilla sugar/sesame seeds/poppy seeds/other topping here if desired)
10. Bake 30 to 40 min. until the loaf sounds hollow when tapped on the bottom.
11. Transfer loaves to a wire rack to cool before serving.

Much love, 


  1. what a gorgeous loaf of challah! i love how it's braided like that! thanks for the recipe!

  2. That looks beyond delicious! There is something about a fresh challah that is just irresistable. I haven't had one in forever because of the eggs, but you are kind of inspiring me to try and make a vegan "challah". Can you really call it challah without eggs? I love the 6braid. Gorgeous!

    1. i think it would be easy - just try subbing egg replacer!

  3. I agree, challah makes AMAZING toast! Your braid looks great and I love the oats sprinkled on top :)

  4. I LOVE the oats on top - it looks absolutely delicious and your braid came out beautiful and so even! Wonderful work.

  5. Looks so good, I bet that would make an amazing bread pudding!

  6. Why did I never think to put ats on top? Your challah looks stunning! I am so glad that you enjoyed the challenge, and that you have now been introduced to the fun and yumminess that is challah. Thank you for baking with me this month!

  7. That looks fantastic - especially with the oats sprinkled on top!