• Leanne Maala - For Micah Siva

Mini Seeded Whole Wheat Challah

They’re not small… they’re fun-sized!


Tiny but mighty! Don’t let their size fool you because these mini challahs are PACKED with flavor and all of the delicious challah goodness you’ve been craving for. Tiny in size but BIG in flavor.



This challah recipe has the same rich flavor as my other challah recipes, but it’s healthier because it has more whole grains. Instead of just white flour, I used half whole wheat and half white flour. Plus honey for sweetness! When made with whole wheat flour, challah can be both a delicious and healthy addition to your table.


If you’re new to making homemade challah, I highly recommend you start with this recipe. Smaller challahs make for great practice- it isn’t intimidating at all and yields delicious results.


Off to the kitchen we go! Try out this simple and easy Mini Seeded Whole Wheat Challah recipe for the perfect bite-sized braided treat.

 

Mini Seeded Whole Wheat Challah

Author: Micah Siva


Ingredients

  • 1 package instant yeast

  • 1 tbsp sugar

  • 1 ½ cup lukewarm water, divided

  • 2 large eggs

  • 1 egg yolk

  • 1/3 cup honey or maple syrup

  • ¼ cup olive oil (or preferred oil)

  • 2 tsp sea salt

  • 2 cups whole wheat flour

  • 2-3 cups all-purpose flour

  • ¼ cup sesame seeds

  • ¼ cup pumpkin seeds

  • ¼ cup sesame seeds

  • 2 tbsp poppy seeds

  • ¼ cup flax seeds, whole

  • Reserve 1/4cup seeds

Egg wash

  • 1 egg

  • 2 tbsp water

  • Sesame seeds, optional

Preparation:

  1. Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. if the yeast does not bloom, you may need to get fresher yeast

  2. Add remaining water, egg, egg yolks, honey, oil and salt, mixing on low to combine. Replace the paddle for the dough hook.

  3. Add flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour. If you do not have a stand mixer, use a wooden spoon to mix until the dough is too thick, and knead in the bowl until smooth, about 10-15 minutes.

  4. Preheat the oven to 350F. Line a baking tray with parchment paper.

  5. Punch down dough to remove any air bubbles, and transfer to a floured surface.

  6. Cut into 6 even pieces. Roll each piece into a rope, approximately 12 inches long. Cover with a damp cloth and let rest for 10-15 minutes.

  7. Lay 3 ropes down vertically, and the other 3 horizontally across. Weave the ropes together, and braid the remaining rope, tucking underneath to form a circular loaf.

  8. Make the egg wash: whisk together egg and water. Brush with egg wash, and top with sesame seeds (optional)

  9. Bake for 20 minutes, turning the tray halfway through and brushing with additional egg wash.

  10. Let cool

  11. Enjoy!


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