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+ servings

Challah Bread

Prep Time 4 hours 5 minutes
Cook Time 35 minutes
Total Time 4 hours 40 minutes
Servings 1 loaf (12 slices)


  • 2-1/4 teaspoons active dry yeast
  • 2/3 cup warm water
  • 1/4 cup butter melted
  • 2 tablespoons honey
  • 3 large eggs lightly beaten
  • 1-1/4 teaspoons salt
  • 3 cups white whole wheat flour
  • Softened butter and salt for top


  • In a stand mixer, dissolve yeast in warm water. Let stand 5 minutes, then on low speed, mix in melted butter, honey, eggs, and salt until smooth. Increase speed to medium, and add flour 1 cup at a time until mixture forms a soft dough. Knead dough at medium speed until smooth and elastic, about 3-4 minutes. Form dough into a ball and place in a greased bowl, turning once to grease top. Cover top with plastic wrap and let rise in a warm place until doubled, about 2 hours.
  • Once dough is doubled, punch it down to deflate it. Cover bowl with plastic wrap and let rise a second time until doubled, about 1 hour.
  • Punch dough down, and turn onto a floured surface. Divide dough into 3 equal pieces. Roll each piece into a 12 in long rope. Place dough ropes side-by-side, and working from the top to the bottom, braid the dough ropes. Pinch edges to seal and tuck underneath braided dough. Transfer bread to a parchment-paper lined baking sheet. Cover bread with plastic wrap and let rise until doubled, about 30 minutes.
  • Bake challah at 375F 30-35 minutes, or until golden brown. Brush top with additional butter and sprinkle with sea salt while warm. Let cool on a wire cooling rack 15 minutes before slicing. Serve warm.


Store challah in an airtight container at room temperature up to 2 days.