High Protein Challah Bread
Elevate your bread-baking game with this High Protein Challah Bread recipe, a nutritious twist on the traditional Jewish braided loaf. Packed with the goodness of whole wheat flour and fortified with whey protein isolate, this homemade bread balances rich flavor and added protein, making it perfect for a post-workout snack or a wholesome family meal. The golden, pillowy dough is lightly sweetened with honey and topped with sesame seeds for a delightful nutty crunch. Braided by hand and baked to perfection, this challah boasts a soft interior and beautifully golden crust. Whether served as part of a festive dinner, slathered with butter, or used for sandwiches, this high-protein recipe is both nourishing and versatile, catering to anyone looking for healthier bread options without sacrificing taste. Tags: healthy challah recipe, high-protein bread, whole wheat challah.
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 2 cups unbleached all-purpose flour
- 1 cup whey protein isolate
- 1 packet active dry yeast
- 1.5 cups warm water
- 0.25 cup honey
- 3 large eggs
- 0.25 cup olive oil
- 2 teaspoons salt
- 1 egg yolk
- 1 tablespoon water for egg wash
- 2 tablespoons sesame seeds
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and whey protein isolate. Mix well to ensure all ingredients are evenly distributed.
In a small bowl, dissolve the yeast in the warm water and add the honey. Stir gently and let the mixture sit for about 5 minutes until frothy.
In another bowl, whisk together 2 of the eggs and the olive oil until well combined.
Pour the yeast mixture and the egg-oil mixture into the dry ingredients. Add the salt, and mix together using a spatula or your hands until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Add additional flour in small amounts if the dough is too sticky, but avoid adding too much.
Place the dough in a lightly oiled large bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Once risen, punch down the dough to release any air. Divide the dough into three or four equal pieces, depending on how many strands you prefer for braiding.
Roll each piece into long ropes of even thickness. Lay the ropes side by side on a baking sheet lined with parchment paper, pinching the top ends together.
Braid the ropes together, tucking the ends underneath to form a neat loaf. Cover with a damp cloth and let rise for another 30 minutes.
Preheat your oven to 350°F (175°C).
In a small bowl, beat the remaining egg yolk with 1 tablespoon of water to create an egg wash. Brush the surface of the dough with this mixture.
Sprinkle sesame seeds generously over the top of the challah.
Bake in the preheated oven for 25-30 minutes, or until the challah is a deep golden brown and sounds hollow when tapped on the bottom.
Allow to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 5171 mg | 225% | |
| Total Carbohydrate | 426.1 g | 155% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 55.4 g | ||
| Protein | 184.8 g | 370% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 720 mg | 55% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2338 mg | 50% | |
*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.
