Whole Grain Challah

Yield = 2 loaves

Why on Earth wouldn’t you bake up a tall, lovely Challah with the most flavorful flours on the planet? Give this recipe a try using the best flour your can get your hands on. Hint: the best flours you can find are always stone ground, unbleached and rarely at eye level on your grocer’s shelves. We love the combination of Whole Grain Spelt and Whole Wheat Hard White.

Want to learn more about baking with whole grains? Visit www.thegourmandiseschool.com for current class schedule (Bread Camp is a must!) and online recipes.

Prep Time
2 1/2 hours
Cook Time
30 minutes


1 ½ C Water (360g)

2/3 C Honey

5 tsp Active Dry Yeast (14g, 2 pkg)

½ C Olive Oil

4 Large Eggs

2 1/3 C Spelt Flour (300g)

3 ¾ C + 2 Tbsp Hard White Flour (500g)

1 Tbsp + 1 tsp Kosher Salt

2 Egg Whites (for brushing)

Herbs & Seeds (for sprinkling), Optional, such as sesame seeds, fennel seeds, or poppy seeds


1.    Starting with your liquids and ending with the salt, place all ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Knead for 5 minutes on medium high speed.

2.    Cover and let the dough rise for 1 1/2 hours (longer in winter).

3.    Very lightly coat your counter and hands with flour. Divide the dough in half and set one half aside, covered, while you braid the other.

4.    Using one half of the dough at a time, divide into however many strands you like. You can do a traditional braid with 3 strands or go up to 8! Once the dough is braided, place it on a parchment lined baking sheet, or curve around inside a large ramekin – do what you like!

5.    Repeat with the second loaf. Let these proof for about 45 minutes.

6.    Preheat oven to 350F. Brush each loaf with egg whites and, if desired, sprinkle with seeds and/or herbs.  Bake immediately for about 30 minutes.