Whole Wheat Challah Bread

Mouthwatering Honey Whole Wheat Challah Bread: A Sweet Tradition

Imagine the scent of sweet, freshly-baked bread wafting through your home, its golden crust and soft, glossy interior enticing your senses. Our Honey Whole Wheat Challah Bread is the perfect harmony of flavor and texture, melding the rich sweetness of honey with the wholesome goodness of whole wheat flour. This cherished bread is not only a symbol of tradition but also a proof that baking can be both simple and immensely satisfying.

Here's why this recipe deserves a place in your repertoire: its dual-flour dynamics offer a nutritious twist on a classic delight, while honey and raisins (if preferred) lend a natural sweetness that dances across your palate. Critical to its success is understanding the role of each ingredient and the techniques used to achieve the perfect loaf. Your journey begins with activating the yeast and adequately kneading the dough to unveil its full potential. Preheat your oven and gather your tools—this bread embodies the celebration of baking's artistry.

To ensure a tender crumb wrapped in a braided crust, be meticulous in following these tips: Use a stand mixer for ease and consistency, and watch for the dough’s texture—it should be smooth and glossy after mixing. Keep your work surface lightly floured to prevent sticking as you braid, creating a showstopping loaf. Before you dive in, consider these tricks: excess browning harms charm, so consider a loose foil shelter while baking to maintain its radiant facade. Trust in these steps to give birth to a bread that will captivate and satisfy, slice after slice.

Ingredients

• 1 ¼ cups + 2 tablespoons water, divided - for perfect dough hydration and yeast activation.
• ¼ cup honey - lends natural sweetness and encourages a tender crust.
• ¼ cup canola oil - contributes to a moist and rich texture.
• 3 cups all-purpose flour (+ more for dusting) - provides structure while keeping the bread soft.
• 2 cups whole wheat flour - adds fiber and a hearty, nutty flavor.
• 1 tablespoon active dry yeast - the leavening agent for rise and airiness.
• ¼ cup granulated sugar - balances flavors and aids yeast activity.
• 1 teaspoon kosher salt - enhances flavor and strengthens gluten structure.
• 3 large eggs, divided - adds richness and aids in dough structure and glaze.
• ½ cup golden raisins (optional) - introduces bursts of sweet flavor and color contrast.
• Cooking spray - for preventing sticking and aiding rise.
• Plastic wrap - retains moisture during rising.
• Parchment paper - provides a non-stick surface for baking.

Step-by-Step Instructions

1. Begin by warming 1 ¼ cups of water in the microwave for about 1 minute until it reaches 100°F. Stir in honey and canola oil until they’re well blended; this creates the essence of sweetness and helps integrate with the flours.
2. In the bowl of your stand mixer, combine the all-purpose flour, whole wheat flour, active dry yeast, granulated sugar, and kosher salt. Stir these dry ingredients to evenly distribute the yeast and prevent clumping, ensuring an even rise.
3. Add the warm water mixture, two eggs, and optional golden raisins to the dry ingredients. Using the paddle attachment, mix on low until just combined to avoid a tough dough.
4. Switch to the dough hook attachment. Beat on high for 5–6 minutes, watching closely as a smooth, glossy ball forms. This ensures gluten development for a chewy yet soft loaf.
5. Coat a large bowl with cooking spray and transfer the dough into it. Gently spray the top of the dough and cover with plastic wrap to maintain moisture. Allow it to rise in a warm place for 30 minutes, or until doubled in size.
6. Line a baking sheet with parchment paper. Lightly flour a work surface, scrape the doubled dough out, and divide it into four equal pieces. Roll each piece into a log, then extend each into a 16-inch-long rope, about 1 inch thick.
7. Braid the ropes starting from one end to the other, tucking in the ends for a neat loaf. Place the braided dough on the prepared baking sheet and cover again with plastic wrap. Allow it to rise for another 30 minutes, or until doubled in size.
8. Preheat your oven to 350°F while the dough completes its second rise. Beat the remaining egg with 2 tablespoons of water to create an egg wash, brushing it generously over the loaf to create a glossy finish.
9. Bake for 30–35 minutes until the bread is golden and the internal temperature reaches 190°F, indicative of a fully baked loaf. If it browns too quickly, cover loosely with foil and continue baking.
10. Once baked, let the bread cool on a rack completely before slicing. This allows the interiors to set properly, preventing a gummy texture.

Tips for Troubleshooting If Something Goes Wrong with the Recipe

• Too thick? Slowly add water, tablespoon by tablespoon, until you achieve the desired dough consistency.
• Too spicy? If using raisins isn’t to your liking, omit them or balance their sweetness with a mild cream cheese spread upon serving.
• Difficult to unmold? Further coat the bowl and dough with oil during the first rise to ensure easy transfer. Parchment paper beneath the braided loaf will assist with sticking issues during baking.
• Over-browned crust? Introduce a shield of foil during the second half of baking to prevent excessive browning while still allowing internal heat to penetrate.

Ideas for Pairing with the Recipe

This Honey Whole Wheat Challah Bread opens up a world of pairing potentials, each enhancing its unique strands of sweetness and texture:

• Side Dishes: Complement with a fresh, crisp green salad adorned with citrus segments. The brightness cuts through the bread’s richness beautifully.
• Drinks: Enjoy with a glass of light-bodied white wine, such as a Riesling, or indulge in homemade iced tea with lemon for a refreshing contrast.
• Desserts or Garnishes: Finish with a smooth chocolate ganache or a berry compote atop slices, offering color and a sumptuous end to the meal.

Encourage your creative pairings—introduce a spread of hummus for a savory touch or a honey-barbecue glaze that harmonizes with the bread’s inherent sweetness.

How to Store Properly

• For refrigeration: Once cooled, wrap the bread in plastic wrap or place it in a resealable bag, making sure it's airtight. Store in the refrigerator for up to a week.
• For freezing: Slice the bread beforehand and wrap each piece in wax paper, followed by foil or a freezer bag. Store for up to three months, allowing easy single servings later.
• Reheating: For slices, gently microwave for 10–15 seconds or toast lightly to refresh the texture. Entire loaves can be revived in the oven at 325°F for 10 minutes when thawed.
• Plan on making a couple of loaves at once to optimize your baking time and have extras on hand for quick, delightful breakfasts or fanciful dinners.

FAQs

• Can I substitute the honey?Yes, agave or maple syrup can be used in equal quantities for a different sweetness profile and to maintain moisture.
• How do I know if my yeast is still good?The yeast should quickly react and foam upon adding to warm water. If not, it may be expired and should be replaced.
• Can I make this bread gluten-free?While this specific recipe is not ideal for gluten-free adaptations due to the reliance on wheat flour’s gluten, specialist gluten-free flours may work, though experimentation for structure is necessary.
• What if my dough isn’t rising?This might be due to water temperature. Ensure it is around 100°F for yeast activation. Patience is also key; ambient temperature affects rising time.