Honey and Oat Challah
Prep
2 hrs
Cook
35 mins
Servings
8
Difficulty
Medium
This is my favorite challah recipe, and honestly, it's become a weeknight staple in my kitchen. The addition of rolled oats gives the bread a wonderfully tender crumb while adding fiber and staying power, so you feel satisfied longer. What I love most is how forgiving this dough is, making it perfect even if you're new to bread baking. The whole process takes just over two hours from start to finish, and there's minimal hands on time. The honey creates a beautiful golden crust that's both crispy and glossy, while the sesame and oat topping adds a lovely nutty texture. It's become the bread I make when I want something special but don't have all day in the kitchen.
Ella x
Ingredients
- 250 mlwarm water
- 7 gactive dry yeast
- 80 mlhoney
- 100 grolled oats
- 60 mlvegetable oil
- 3eggs(divided)
- 8 gsalt
- 550 gbread flour
- 100 gwhole wheat flour
- 30 gsesame seeds
- 40 gextra oats for topping
- 30 mlhoney for glaze
Detail level
Instructions
- 1
Combine warm water, yeast, and honey in a large bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.
Tip: Water temperature should be around 40-45°C for optimal yeast activation.
- 2
Stir the oats and oil into the yeast mixture, then beat in 2 eggs one at a time. Mix well to combine.
Tip: Save the third egg for egg wash later.
- 3
In a separate bowl, whisk together bread flour, whole wheat flour, and salt. Gradually add the dry mixture to the wet ingredients, stirring until a shaggy dough forms.
Tip: Mix until all flour is incorporated but the dough will still be slightly sticky.
- 4
Knead the dough on a lightly oiled surface for 8-10 minutes until smooth and elastic. The dough should spring back when poked.
Tip: If the dough is too sticky, add flour 1 tablespoon at a time.
- 5
Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes until doubled in size.
Tip: A warm spot near a sunny window works well for rising.
- 6
Punch down the dough and divide into three equal pieces. Roll each piece into a long rope approximately 40 cm in length.
Tip: Keep the work surface lightly oiled to prevent sticking.
- 7
Braid the three ropes together starting from the middle and working outward. Pinch the ends to seal and place on a parchment-lined baking sheet.
Tip: A tight braid will result in a more defined loaf after baking.
- 8
Cover the braided loaf and let rise for 45 minutes until puffy. Preheat oven to 190°C.
Tip: The loaf should increase by about 50% in size, not double.
- 9
Whisk the reserved egg with 1 tablespoon water and brush generously over the braided loaf. Sprinkle with sesame seeds and oats.
Tip: Use a pastry brush for an even, professional-looking egg wash.
- 10
Bake for 35 minutes until golden brown. The loaf should sound hollow when tapped on the bottom. Brush warm loaf with honey glaze immediately after removing from oven.
Tip: Cover loosely with foil if the top browns too quickly during baking.
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