"This is a slightly heartier Challah bread recipe with the same great taste. Very easy!! The recipe can be easily cut in half for a medium sized loaf. Sprinkle with oats, poppy seeds, or whatever strikes your fancy." — Ms. Chaka
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2 (.25 ounce) packages
active dry yeast
warm water (100 degrees F or 38 degrees C)
granular no-calorie sucralose sweetener (such as Splenda®)
butter at room temperature
whole wheat flour
rolled oats, slightly crushed
My, this bread was tasty! I used 1/2 cup sugar instead of Splenda, since we didn't have any on hand. Also I extended the second rising time to 2 hrs. instead of the 1 hr. the recipe calls for. Everyone loved it; it looked and tasted like genuine artisan bread! Another thing I liked about it was that it wasn't dense like many homemade breads tend to be. 5 stars for D's Whole Wheat Challah!
We couldn't stop eating it, the whole wheat flour is a really nice touch. Love this recipie. I halved the recipie & also started it too late in the evening. I ended up having to the second rise in the fridge & finish baking it the next day, it was still awesome.
You cant really put the eggwash on the loaf after the 2nd rise.. or it will collapse. It would make more sense to eggwash after you braid the loaf and then let it rise. The consitency and taste are nothing like challah I'm used to. Not to say it isn't a nice bread. it reminds me a lot of any other whole wheat bread.
* Percent Daily Values are based on a 2,000 calorie diet.
D's Whole Wheat Challah
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 255
** Calories from Fat: 92
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