Reviewed: May 4, 2012

This challah is amazing! I put the ingredients in my bread machine on the dough setting. When the dough is ready, I braid it, let it rise, and brush with an egg wash and sesame seeds. I haven't made it with raisins or the vital wheat gluten. Everyone who has tried it loves it! It doesn't last long in my house.

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Reviewer:

Judi

Reviewed: Apr. 29, 2012

Amazing. :) This is the BEST whole wheat bread I've ever tasted. Most WW bread is dense and dry, but this tastes like Nature's Own Whole Wheat bread. Only 5x better. I use the dough and then the bake setting on our bread maker, and the loaf rises so much that is pushes the top off. :) It is delicious, and stays moist for 4-5 day. I use it to make my sandwiches, and it tastes delicious microwaved with a little bit of honey drizzled on top. DELISH!

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Reviewer:

Seabrookgirl

Cooking Level: Intermediate

Reviewed: Apr. 9, 2012

Delicious and healthy (love the fact that the recipe doesn't call for sugar). I have never made challah before so was a bit nervous, but this was easy and foolproof. Iwill definitely make this my go-to challah recipe. Note:If you want. it's possible to make this into one large loaf instead of two smaller loaves. I just did a six-strand braid with the dough instead of three and it turned out well.

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Reviewer:

Golightly

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Living In: Seattle, Washington, USA

Reviewed: Feb. 28, 2012

This is our family's new favorite whole wheat recipe! We like to swap out half the honey for molasses. We also like to use this as a base recipe for cinnamon raisin swirl bread. Yum!

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Reviewer:

mdhohn

Reviewed: Jan. 16, 2012

healthy, delicious. I added extra egg for enhanced flavors

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Reviewer:

JMa@Taipei

Home Town: Taipei, Taipei, Taiwan

Reviewed: Aug. 19, 2011

We tried many different challah recipes trying to get something close to a whole wheat version of Cheryl Ann's challah in Boston. Everything else was too dry, but this is very moist. I double the recipe and make 4 loaves at a time and freeze what I don't use. I do all the mixing and kneading in my kitchen aid mixer. I have made a few minor changes from a direct doubling of ingredients. I use 1/2 cup honey and 1/2 cup sugar, 1 tablespoon salt, and 5 eggs instead of 4. I also proof the yeast in 1 cup warm water in a 2 cup measuring cup until it's bubbling near the top and add it as a liquid ingredient. I use the wheat gluten even though it's listed as optional, but not the raisins. I cut the total water to 1.5 cups instead of 2. I also typically need more rise time than the recipe calls for and gt a better result if I can make the time to lunch down the dough and give it a second rise before I braid it. Overall this recipe is a winner even among people who don't usually eat whole wheat. For the Cheryl Ann's fans out there, this is less sweat than Cheryl Ann's but just as moist.

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Reviewer:

JamRowZ

Reviewed: Jul. 30, 2011

I used 1/4 C honey and 5 Tbsp olive oil, omitted the raisins, and included the wheat gluten. It turned out great! The color of the loaves is gorgeous, and they have a fine crumb with a medium texture-- not too dense, not too light. Thanks for sharing.

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Reviewer:

Jennifer

Reviewed: May 15, 2011

amazing challah!! we used sugar instead of honey. its awesome!! even our white floured guests loved it!!

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Reviewer:

cordon bleu

Reviewed: Feb. 13, 2011

this is by far the best challah bread i have ever tasted!!!!! I make this recipe every week for shabbat and everybody loves it. I usualy half the recipe to make one loaf and leave out the vital wheat gluten. I would give this ten stars if I could! thanks dollop of daisy for this fabulous recipe!!!!

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Reviewer:

spunky chef

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Fort Mill, South Carolina, USA

Reviewed: Jan. 5, 2011

This challah is the best whole wheat challah I've ever made. However, the method is not fool proof because you don't proof the yeast first. So, I had a batch that didn't rise. Annoying.

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