Honey Multigrain Challah Bread: A Deliciously Braided Loaf
2 hours 40 minutes
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About Honey Multigrain Challah Bread: A Deliciously Braided Loaf
Experience the rich tradition and irresistible taste of this Honey Multigrain Challah Bread. This beautiful, braided loaf combines wholesome multigrain flour with the sweetness of honey for a truly special treat, perfect for Shabbat, holidays, or any special occasion.The recipe expertly guides you through each step, from activating the yeast to achieving the perfect braid. Each bite offers a delightful interplay of textures and flavors, with a golden-brown crust and a soft, subtly sweet interior.Whether you're a seasoned baker or a beginner, this recipe is designed for success. Prepare to impress your family and friends with this iconic Jewish bread, elevated with the warmth of honey and the heartiness of multigrain flour.
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Recipe Time & More
Prep2 hours
Cook40 minutes
Total2 hours 40 minutes
Ingredients
Yeast Activation
- 2 tsp Active Yeast dry
- 1 tbsp Honey from the total 1/4 cup
- 1 cup Water 105-115°f (41-46°c)
Wet Ingredients
- 1/4 cup Vegetable Oil or neutral-flavored olive oil
- 2 Large Egg Yolks reserve egg whites for egg wash
- 1 Large Egg use whole egg if not using egg whites for egg wash
- 1/4 cup Honey remaining honey
Dry Ingredients
- 4 cup Multigrain Flour plus more for dusting
- 2 tsp Salt or to taste
- 1 tbsp Sesame Seeds
Instructions
Activate the Yeast
- Sprinkle yeast over lukewarm water in a small bowl. Add 1 tablespoon of honey and stir until dissolved. Let stand 10 minutes until frothy.
Combine Dry Ingredients
- Whisk together 4 cups multigrain flour and salt in a large bowl.
Make the Dough
- Create a well in the center of the flour mixture. Add egg yolks, whole egg (if using), yeast mixture, remaining honey, and oil. Whisk to form a slurry, gradually incorporating flour from the sides. Mix into a shaggy dough.
Knead the Dough
- Turn dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Add flour, a teaspoon at a time if needed, to prevent sticking.
First Proof
- Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 1/2 hours.
Shape the Challah
- Divide dough into equal pieces (3 for a classic braid). Roll each piece into a 1-inch thick, 16-inch rope. Let rest for 5 minutes if ropes shrink.
Braid the Challah
- Braid the ropes together, pinching the ends to secure.
Second Proof
- Place the braided loaf on a parchment-lined baking sheet. Cover loosely with a damp cloth and let rise for 30 minutes until puffy.
Prepare for Baking
- Preheat oven to 350°F (175°C). Whisk reserved egg whites with 1 tablespoon water. Brush over challah and sprinkle with sesame seeds.
Bake the Challah
- Bake for 30-35 minutes, rotating halfway through, until golden brown and sounds hollow when tapped.
Cool and Serve
- Let cool completely on a wire rack before slicing and serving.
Recipe Notes
Expert Tips for Perfect Challah
- Use high-quality multigrain flour for optimal flavor and texture.
- Don't over-knead the dough; it should be smooth but not tough.
- Ensure the yeast is fresh for proper rising.
- For an extra-rich flavor, add a teaspoon of vanilla extract to the dough.
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Recipe Nutrition
Calories: 249kcalCarbohydrates: 40gProtein: 6gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 456mgFiber: 1gSugar: 3g
Rekha Joseph
Articles: 32
5 Comments
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This looks so appealing! Thanks for sharing.
I’m loving this recipe already!
What a great recipe! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.
This is delightful! Thanks for the recipe.