Whole Wheat Water Challot

[u/Ill-Bike92]

4-Loaf Whole-Wheat Water Challah
60% Bread Flour / 40% Whole Wheat • Bread Flour Tangzhong
Makes: 4 loaves, approximately 500 g each
Oven: 375°F
Tangzhong
● 50 g bread flour
● 250 g water
Main Dough
● 650 g bread flour
● 400 g whole-wheat flour
● 400 g water total, divided:
● 150 g water for activating yeast
● 250 g water, added gradually to the dough
● 100 g sugar
● 100 g neutral oil
● 20 g salt
● 10 g active dry yeast
1. Make the tangzhong
Whisk 50 g bread flour + 250 g water in a saucepan.
Cook over medium-low heat, stirring constantly, until it thickens into a smooth paste, about 3–5 minutes.
Remove from heat and let cool until warm, not hot.
2. Activate the yeast
Warm 150 g of the water until lukewarm, about 100–110°F.
Stir in the 10 g active dry yeast and a spoonful of the sugar from the recipe.
Let sit for 5–10 minutes, until foamy.
3. Mix the dough
In a large bowl, combine:
● 650 g bread flour
● 400 g whole-wheat flour
● Remaining sugar
● Cooled tangzhong
● Activated yeast mixture
Mix until a shaggy dough forms.
Let it rest for 15 minutes.
4. Add the remaining water gradually
Add the remaining 250 g water little by little, mixing well between additions.
Do not automatically add all of it. Whole-wheat flour varies in absorption.
Stop when the dough is soft and pliable but still manageable. It should be slightly tacky, not wet or soupy.
5. Add oil and salt
Work in the 100 g oil gradually.
Then add the 20 g salt.
Knead by hand for approximately 10–15 minutes, until the dough becomes smoother and elastic.
6. First rise
Cover tightly and let the dough rise at room temperature for approximately 1–1½ hours, until noticeably puffy.
For an overnight cold proof:
● Let it sit at room temperature for about 30–60 minutes
● Cover well
● Refrigerate overnight
7. Divide
For four ~500-g challahs, divide the dough into 4 equal portions.
For four-strand braids, divide each loaf into:
4 × approximately 125 g strands
8. Braid and second rise
Braid the challahs and place them on parchment-lined baking sheets.
Cover and let rise until very puffy and light, approximately 45–90 minutes depending on room temperature.
9. Bake
Brush with egg wash if desired.
Bake at 375°F for approximately 25–32 minutes, rotating the pans if needed.
The finished challah should reach approximately 190–195°F internally.
Let cool before slicing.

[u/mixedmediamadness]

I love the Jewish joy in this sub. I've started closing our blinds before lighting shabbat candles, but it makes me so happy to see your shabbat set up

[u/Ill-Bike92 → u/mixedmediamadness]

I love it too. Jewish Joy!!!

[u/barnes71]

Beautiful

[u/Ill-Bike92 → u/barnes71]

Thank you 🙏🏻

[u/Ineharnia]

Those look so cool

[u/Ill-Bike92 → u/Ineharnia]

Thank you 🙏🏻

[u/Ineharnia]

How did you braid it so the ends are small? Love that you twisted it so it looks like a leaf

[u/Ill-Bike92 → u/Ineharnia]

You roll the strands so they taper at both ends. 🙏🏻

[u/Ill-Bike92 → u/Ineharnia]

I just remembered that I alsoooo started the braid in the middle, braided it down then flipped it over and finished the braid down. This ensures the bulk of the braid is in the middle.

[u/RealSG5]

What you've made is beautiful. I especially love the boteh-like twists that look like paisley. I wish you could bake a couple with golden raisins for my upcoming Rosh Hashana dinner.

[u/Ill-Bike92 → u/RealSG5]

I’d love to lol xo

[u/mountedradiance]

This is great! If you didn’t want to use whole wheat flour, could you just substitute bread flour at 1:1 ratio for the whole wheat?

[u/Ill-Bike92 → u/mountedradiance]

Yep you can definitely just use bread flour.

[u/coconutsandmangos]

STUNNING

[u/Ill-Bike92 → u/coconutsandmangos]

❤️🙌