Irresistible Whole Wheat Challah

Here is the rewritten review: I decided to make a half recipe just to be cautious, and brought it to my synagogue's small Sabbath service this morning. Everyone absolutely loved it! The bread was incredibly delicious, moist, flavorful, and had a wonderful chewy texture. They were so impressed that they asked me to make it again, and regularly too! Normally, I bake challah for my husband and myself every week, but he actually suggested switching to this recipe after trying it. I included wheat gluten in the recipe and omitted raisins, as I knew some people in attendance don't enjoy them. I plan to make it next Friday for our home challah, this time with raisins since my husband enjoys them. Thank you so much for sharing this incredible recipe!

Rewritten review: While some reviewers have mentioned that the recipe may not always turn out as expected, I have a few tips to share. Firstly, you can try adding the yeast directly to the flour without proofing it by ensuring that all the ingredients are at room temperature. Begin by using warm water and allowing the dough to autolyze before kneading. If you have a cold kitchen, it's best to use the proofing method. Warm the water and honey to 40°C (105°F), mix them, then add the yeast, stir, and let it sit in a warm place for 10 minutes. Incorporate the eggs and oil into the yeast mixture, then combine it with the dry ingredients. Secondly, I found that the rising times specified in the recipe were a bit too short, resulting in the bread puffing up massively in the oven. To achieve a better rise, I recommend letting the loaf proof for at least 45 minutes before baking. In my second attempt, I added a second punch down and allowed it to rise for an additional 30 minutes before shaping the loaf. Lastly, I ended up adding two extra cups of flour to achieve the right consistency. The trick is to start with the recommended amount in your mixer and gradually add flour, about 1/8 cup at a time, until the dough pulls away from the sides and leaves a slight amount sticking to the bottom of the bowl. For the honey, you can use approximately 1/3 less by filling a 2-cup measuring cup with the desired amount and then adding water to make a total of 1 1/2 cups. This way, you can maintain the liquid ratios. I also added sesame seeds for an extra touch, which worked out nicely. I enjoyed the bread while it was still warm, with a smear of delicious French butter - absolutely delightful!

This whole wheat bread recipe is hands down my favorite. It consistently turns out incredibly light, unlike any other 100% whole wheat bread I've tried making. Adding gluten has worked well for me, whether using commercial whole wheat flour or home-milled einkorn flour. I frequently halve the recipe and utilize the 1 lb whole wheat cycle on my bread machine, yielding fantastic results every time.

I just created an account solely to leave this review, which speaks volumes about how impressed I am with this recipe. It's truly outstanding. Any negative feedback in other reviews likely stems from user error or poor-quality yeast rather than the recipe itself. I was particularly struck by the texture of the bread – it was light, silky smooth, elastic but not chewy. It's unlike any other 100% whole wheat bread I've made or tried. My whole family adored it, preferring it over any other wheat bread I've baked, and it disappeared in no time. I halved the recipe but followed all the proportions as stated. I added gluten but omitted the raisins. The only adjustments I made were in the process, such as proofing the yeast first and changing the order of adding ingredients. These tweaks were more out of habit than a belief that my way was better. I doubt they significantly impacted my results. I shaped it into a round 4-strand Challah, which turned out beautifully. The way the pieces pulled away from the loaf was incredibly satisfying. Now that I know this base recipe works, I'm excited to experiment with different variations. I'm thinking of adding apples, raisins, and cinnamon, maybe incorporating some oat flour for added sweetness. This recipe exceeded my expectations – highly recommended.

As mentioned by others, I carefully followed the instructions but unfortunately, the dough failed to rise. I believe the issue lies in the recipe omitting the crucial step of activating the yeast first by letting it sit in warm water (preferably with a touch of honey) until it becomes frothy before incorporating it with the rest of the ingredients. I won't be attempting this recipe again, but if this initial step were to be added and the rest of the directions were followed, it might yield better results.

Wonderful recipe! I followed the instructions closely, but opted for the final rise in the refrigerator overnight. Afterward, I allowed it to come to room temperature before baking. I also substituted white whole wheat flour instead. It should be noted that using whole wheat flour can result in a denser texture, but the addition of vital wheat gluten can help to make it somewhat softer. Definitely planning to make this bread again!

I decided to use less honey, omitted the extra gluten, and began by creating a sponge: I mixed warm water, oil, and honey together; then I added 1/2 cup of flour and the yeast, covered it, and let it rest for 30 minutes. Next, I incorporated salt and eggs, and slowly mixed in more flour, stirring and kneading until well combined. The outcome is absolutely delightful - I will definitely continue baking this recipe.

I have tried many challah recipes, but this one is truly the best so far! Using just two eggs instead of the usual 3-4 yolks, and my favorite non-GMO organic whole wheat flour, made this bread light and fresh. The lightly salted white egg wash with white and black poppy seeds on top added an extra level of sweetness. This recipe is definitely a keeper!

I absolutely adore this recipe! It's the only bread I eat, and I even use this version when making white bread. Initially, it came out a bit wet when adding the liquid, but after reducing the water content, the whole wheat version turned out too dry. Now, I simply add a little extra flour and oil during the kneading process, and it works like a charm. The oil makes kneading easier and less sticky. This bread is truly versatile – you can enjoy it on its own, toasted with a spread, or even as part of a sandwich.

Fantastic! The recipe was simple and delicious when I made it for the first time. I made two adjustments: 1) I added some flour because the dough was too wet (which can happen depending on the moisture in the flour and the air). 2) I let the dough rise for longer than the minimum time recommended.

This bread is amazing, I absolutely adore it!