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D's Whole Wheat Challah
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
230 minutes
Hearty whole wheat braided challah, egg-glazed and lightly sweetened with sucralose (or sugar).
Ingredients:
  • 2 (.25 ounce) packages active dry yeast
  • 1 cup warm water (100 degrees F or 38 degrees C)
  • 0.5 cup granular no-calorie sucralose sweetener (such as Splenda®)
  • 0.5 cup butter at room temperature
  • 2 teaspoons salt
  • 3 eggs
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 0.5 cup rolled oats, slightly crushed
  • 1 egg, beaten
Instructions:
  • Combine yeast and water in a large bowl and allow to sit until a creamy layer develops on top, approximately 5 minutes. Add in 3 eggs, sweetener, butter, whole wheat flour, all-purpose flour, and rolled oats. Transfer the dough onto a floured surface and knead until it becomes smooth and elastic, for 5 to 10 minutes.
  • Shape the dough into a round, place in an oiled bowl, and coat the dough by turning it over in the bowl. Cover with a damp cloth and let rise in a warm area until doubled in size, approximately 2 hours.
  • Gently deflate the dough, then divide it into 3 equal pieces. Roll each piece on a floured surface into 12-inch ropes, thicker in the middle and thinner at the ends. Join the ropes at the top, then braid by crossing the right strand over the middle, then the left over the middle. Repeat until fully braided, then pinch the ends together and tuck under for a clean finish. Transfer the braided challah onto a parchment-lined baking sheet, cover with a cloth, and allow it to rise in a warm spot for about 1 hour, until doubled in size.
  • Preheat the oven to 350°F (175°C) for the perfect bake.
  • Tenderly coat the loaf with 1 beaten egg, then bake in the preheated oven until it turns a beautiful golden brown, for 30 to 40 minutes. Allow it to cool before slicing into delicious portions.

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