Bread Machine Honey Whole Wheat Challah
Discover the perfect blend of wholesome and sweet with this Bread Machine Honey Whole Wheat Challah recipe. Made with a mix of whole wheat and bread flour, this soft, golden braid combines rich honey sweetness with the hearty goodness of whole grains. Crafted effortlessly using a bread machine, the dough is expertly kneaded and risen, saving you time and effort. The tender loaf is beautifully finished with an egg wash for a glistening crust and optional sesame or poppy seeds for added crunch. Perfectly suited for holiday gatherings, family dinners, or simply elevating your weekly bread routine, this challah is as visually stunning as it is delicious. Whether you enjoy it plain, toasted, or as the base of indulgent French toast, this recipe is an irresistible addition to your baking repertoire!
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 0.25 cup Honey
- 0.25 cup Vegetable oil
- 1 teaspoon Salt
- 2 whole Large eggs
- 2 cups Whole wheat flour
- 1.5 cups Bread flour
- 2.25 teaspoons Active dry yeast
- 1 whole Egg yolk
- 1 tablespoon Water (for egg wash)
- 1 tablespoon Sesame seeds or poppy seeds (optional)
Instructions
Add the following ingredients to your bread machine pan in the order recommended by the manufacturer: warm water, honey, vegetable oil, salt, eggs, whole wheat flour, bread flour, and active dry yeast.
Set the bread machine to the 'Dough' cycle and start it. Allow the machine to mix, knead, and rise the dough according to the cycle instructions (approximately 1.5 hours).
When the Dough cycle is complete, transfer the dough to a lightly floured surface.
Divide the dough into three equal portions and roll each portion into long ropes, about 12-14 inches in length.
Braid the three dough ropes together, pinching the ends to seal and tucking them underneath the loaf.
Place the braided loaf on a parchment-lined baking sheet, cover it with a clean kitchen towel, and let it rise for about 30-45 minutes, or until puffy.
Preheat your oven to 375°F (190°C) after the dough has risen for about 20 minutes.
In a small bowl, whisk together the egg yolk and water to make an egg wash. Gently brush the egg wash over the entire surface of the loaf.
If desired, sprinkle sesame seeds or poppy seeds over the top of the loaf for added texture and flavor.
Bake the challah in the preheated oven for 20-25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the challah from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 86 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
