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Irresistible Whole Wheat Challah

Rated as 4.55 out of 5 Stars

"Warm and light, fresh out of the oven with butter and salt sprinkled on top, it is a delicious gift or dessert for any occasion. Best with whole wheat, but just white flour or a mixture works. It is easy and fun, but takes all day. Trust me, it is so worth it!"
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2 h 40 m servings 215
Original recipe yields 16 servings (2 loaves)


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  1. In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
  2. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
  3. Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
  4. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 215 calories; 8 32.9 5.8 23 157 Full nutrition

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  1. 76 Ratings

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Most helpful positive review

I made a half recipe, just in case I wasn't crazy about it, and took it to my synagogue this morning (Saturday) for our small Sabbath service (our big one is Friday night). Everyone went CRAZY ...

Most helpful critical review


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I made a half recipe, just in case I wasn't crazy about it, and took it to my synagogue this morning (Saturday) for our small Sabbath service (our big one is Friday night). Everyone went CRAZY ...

This was absolutely delicious! By far the best and sweetest whole wheat Challah I've made! I'll definitely stick with this recipe.... I didn't use the vital wheat gluten or raisins.... It also d...

I had been looking for a whole wheat bread machine challah recipe for a while. I tried various recipes, without much luck. Finally, I decided to look for a regular whole wheat challah recipe a...

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 ...

This recipe is fantastic! 5 stars however many bakers may find that they need to add a little more flour because the dough is too sticky. My recommendation is to only add 1 tablespoon at a time...

This is a delicious recipe! I've made it twice now and noticed a big difference in rising/texture when I let it rise in a warm place, as instructed. The warmth really helps make it light and a...

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.

Excellent recipe. The texture is very moist for a whole wheat challah. Many people assume that in order to make a good whole wheat bread you must combine white flour and whole wheat, here's a re...

Very nice bread! I braided one half of it and used the rest of it for a regular loaf. I put it at 375, which works best for my oven, for about 35-40 minutes, and they both came out perfect. T...