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Multigrain Challah
Photo credit Miguel Maldonado

Multigrain Challah Recipe 

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4.9 from 7 reviews

There’s nothing better than tearing into a challah on Shabbat. This multigrain challah is the perfect healthy alternative!

  • Total Time: 2 hours 30 minutes
  • Yield: 1 loaf

Ingredients

  • ¼ cup warm water
  • 1 ½ Tbsp active dry yeast
  • 6 Tbsp raw honey, divided
  • ½ cup avocado oil
  • 4 eggs, one used for the egg wash
  • 2 ½ cups bread flour or all-purpose flour
  • 1 cup rye flour
  • ½ cup spelt flour or wholewheat flour
  • 1 ½ tsp Himalayan sea salt
  • ½ tsp ground black pepper
  • ½ Tbsp turmeric
  • 1 Tbsp nigella seeds (known also as black cumin)

For the egg wash: 

  • 1 egg
  • splash of water

Instructions

  1. In the bowl of a stand mixer put the warm water, yeast and 1 Tbsp honey. Let that sit until it gets bubbly and the yeast activates. 
  2. Add in the  remaining 5 Tbsp honey, the avocado oil and the three eggs. Mix well. 
  3. Sift the all-purpose flour with the rye flour and spelt flour. If using wholewheat, don’t sift it because we want the bran that comes with it. 
  4. Add the Himalayan salt, black pepper and turmeric to the flour. 
  5. Combine the flour mix with the wet ingredients and knead on a medium speed until a dough ball forms. If you notice it’s too sticky, feel free to add more all-purpose flour. 
  6. Once you have a uniform dough, add in the nigella seeds and mix in for another minute or so. 8. Place the dough in a greased bowl and cover with a damp towel or plastic wrap to let it rise until doubled in volume. About 1 hour, depending on the temperature of your kitchen. 
  7. Preheat your oven to 375°F.
  8. Shape the dough into two medium braids and let them rise for 20 minutes on the baking tray lined with a silicone pad or parchment paper. Cover, so the dough doesn’t develop a dry exterior. 
  9. Combine one egg and a splash of water in a small bowl, and brush the braided challah with the egg wash. If you want a really golden color, you can brush the challah twice with the egg wash. 
  10. Bake for 30-35 minutes until it browns on top. (If it’s browning too much but 30 minutes haven’t passed,  lower the temperature of the oven to 350°F and leave for a few more minutes in the oven.)If you’re not sure if it’s cooked through, tap it on the bottom and it should sound hollow. 
  11. Let cool and enjoy!

Notes

  • If you want to do the blessing for hafrashat challah, then you have to quadruple the recipe in order to have enough dough.
  • You can buy nigella seeds in Middle Eastern grocery stores, specialty food markets and on Amazon.
  • This recipe is perfect to make ahead a few days and freeze! As soon as it cools down, you can wrap it up in plastic wrap and freeze for up to a month. The water should be warm, but not hot, otherwise the yeast can be deactivated. If you’re able to put your finger in it and you can leave it in for a few seconds, then it’s the perfect temperature.
  •  If you want to make the dough ahead, place it in the fridge, covered in plastic wrap, overnight and bake the next day after shaping it and letting it come to room temperature.
  • Author: Alissa Guindi
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Category: Entree
  • Method: Baking
  • Cuisine: Basics

Find it online: https://www.myjewishlearning.com/the-nosher/multigrain-challah-recipe/