About this recipe: This is a wholemeal version of the classic Jewish, sweetened egg-enriched bread. It's relatively simple to make and the resulting bread is really yummy.
If you need to slow down the rising process, say, you make the dough on Wednesday evening, but want to bake it on Thursday evening, after you've placed the dough ball in the bowl, refrigerate it until Thursday morning. This should slow the yeast's growth so that you can leave it out on the kitchen surface until it's ready for the next stage in late afternoon or early evening.
This bread was easy to make and very flexible in it's rising time which is nice! The only tip I have is begin braiding in the middle of thethe loaf and braid out to each end (I find it easier to make a good looking loaf this way!) My only complaint was that the bread was denser and heavier then I expected Challah to be but that is because of the whole wheat flour... I shouldn't have been surprised Thanks for adding a good whole wheat bread recipe that is pretty enough to grace any dinner table! - 02 Dec 2009 (Review from Allrecipes US | Canada)
This is our favorite challah! I only made two other types before but once we found this recipe, well, it's always a winner. Sure, it's dense because of the wheat but it's SO tasty. I like to add some extra honey and sometimes add honey to the egg wash. - 26 Jan 2011 (Review from Allrecipes US | Canada)
Absolutely delicious and healthy too! I wouldn't change a thing. Makes great French toast and croutons, but trust me, it won't last that long. Thanks for sharing! - 29 Jan 2011 (Review from Allrecipes US | Canada)