Almost Whole Wheat Challah

Challah, the soft, golden egg bread at the heart of Jewish Shabbat and holiday tables, is usually braided by hand. This version takes a shortcut and lets the bread machine do the work, so you just measure the ingredients and press start.

It’s called ‘almost’ whole wheat for good reason. The dough blends whole wheat flour with some white flour, because a loaf made entirely of whole wheat would bake up dense and heavy. The white flour lightens the crumb and provides the gluten structure for a good rise, while the whole wheat brings nutty flavor and a welcome boost of fiber.

Eggs and oil enrich the dough, giving challah its signature tender, slightly sweet crumb and rich golden color. An egg wash and a scatter of poppy seeds finish the top with a glossy, classic look.

It’s a wholesome everyday loaf that makes wonderful toast, sandwiches, and unbeatable French toast.

Kitchen Tips

• Add the ingredients in the order your bread machine recommends, keeping the yeast away from the salt and liquid until mixing starts.
• Whole wheat doughs can be thirstier. If it looks dry or stiff during mixing, add a tablespoon of water at a time.
• For the classic glossy top, brush the loaf with beaten egg and sprinkle on poppy seeds before the bake cycle, or finish it in the oven.

Variations

• Use all white bread flour for a lighter, more traditional challah.
• Add raisins for a slightly sweet holiday loaf.
• Swap sesame seeds for the poppy seeds, or leave the top plain.