Oat and Honey Challah Bread
Sweet, nutty, and irresistibly tender, this Oat and Honey Challah Bread is a stunning twist on the traditional braided loaf. Made with wholesome rolled oats and sweetened naturally with honey, this recipe brings together rich flavor and a soft, pillowy texture that’s perfect for any occasion. The dough is enriched with eggs and vegetable oil, yielding a beautiful golden braid topped with an irresistible combination of honey glaze and oat sprinkles for a rustic yet elegant finish. Whether you’re serving it as a showstopper at your holiday table, enjoying it with butter and jam for breakfast, or transforming it into decadent French toast, this challah is as versatile as it is delicious. Plus, the straightforward directions make it accessible even to beginner bakers. With just a few pantry staples and a bit of hands-on love, you’ll have a golden, aromatic loaf worthy of celebration!
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Recipe Information
Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Honey
- 3 large Eggs
- 0.25 cup Vegetable oil
- 3.75 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 cup Rolled oats
- 1 large Egg (for egg wash)
- 1 tablespoon Honey (for brushing)
- 2 tablespoons Extra oats (for topping)
Instructions
In a small bowl, mix the warm water and honey, then sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until the mixture is frothy.
In a large mixing bowl, whisk together the eggs and vegetable oil. Add the yeast mixture and stir to combine.
In a separate bowl, mix the all-purpose flour, salt, and rolled oats. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or using a stand mixer equipped with a dough hook.
Once the dough comes together, transfer it to a lightly floured surface and knead for 8-10 minutes (or knead with your stand mixer for about 5 minutes) until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Punch the dough down lightly and turn it onto a floured surface. Divide it into three equal parts, roll each portion into long ropes, and braid them together to form a braided loaf. Pinch the ends to seal them.
Transfer the braid to a parchment-lined baking sheet. Cover it loosely with plastic wrap and let it rise for another 30-45 minutes.
Preheat your oven to 350°F (175°C).
Whisk the egg for the egg wash and gently brush it over the risen braid. Drizzle the loaf with the honey for brushing and sprinkle the top with the extra oats.
Bake the loaf in the preheated oven for 25-30 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and cool on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2651 mg | 115% | |
| Total Carbohydrate | 447.8 g | 163% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 68.3 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 206 mg | 16% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 1144 mg | 24% | |
*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.
