Low Sodium Traditional Challah
Dive into the comforting tradition of homemade bread with this Low Sodium Traditional Challah recipe, perfect for those looking to enjoy the pillowy delight of challah without excess salt. Crafted with simple ingredients like honey, all-purpose flour, and a touch of sugar, this recipe balances wholesome flavors and a tender crumb while catering to low-sodium dietary needs. Featuring easy techniques like braiding to achieve the classic challah shape, this bread is not just a treat for the taste buds but a beautiful centerpiece for any table. Whether topped with optional poppy seeds or served plain, this golden loaf pairs wonderfully with sweet or savory spreads, making it ideal for brunch, dinner, or holiday meals. With just 20 minutes of prep, it's an approachable yet impressive way to bring tradition into your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 1 packet Active dry yeast
- 1 cup Warm water
- 0.25 cup Honey
- 3 large Eggs
- 0.25 cup Vegetable oil
- 2 tablespoons Sugar
- 1 tablespoon Water (for egg wash)
- 1 tablespoon Poppy seeds (optional)
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 10 minutes, until the mixture becomes frothy.
In a separate bowl, whisk together 2 eggs, honey, and vegetable oil until well combined.
Add the wet mixture to the yeast mixture and stir to combine.
Gradually add the flour, one cup at a time, stirring with a wooden spoon until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, until the dough is smooth and elastic.
Lightly oil a clean bowl, place the dough inside, and cover it with a damp towel. Let the dough rise in a warm place for about 1.5 hours, or until it has doubled in size.
Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope and braid them together to form the traditional challah shape. Pinch the ends to seal them.
Place the braided dough onto a parchment-lined baking sheet. Cover loosely with a towel and let it rise again for 30–45 minutes.
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the remaining egg with 1 tablespoon of water to create an egg wash. Brush the egg wash generously over the braided dough.
Sprinkle the top with optional poppy seeds if desired.
Bake the challah in the preheated oven for 25–30 minutes, or until golden brown and the bottom sounds hollow when tapped.
Transfer the challah to a wire rack to cool before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 492.6 g | 179% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 76.0 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 286 mg | 22% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 1019 mg | 22% | |
*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.
