Whole Wheat and Oats Challah Bread


Some moments make you really proud.

Six and four braided challah rolls.
 Of your prowess as a teacher . And of an extremely enthusiastic and able student.
I have recently started spreading the love and calories. Baking classes to get the Baketitude around.
Truth be told… a simple realisation,that of I don’t bake as much as I used to, I’ll be lost.
So when sweet child flies the nest, my baking skills and blog may as well die a slow and unpleasant death.
So, I decided to teach.
One of my first group of students were two ladies who rarely cook. And have never ever baked bread.
They tried their hands at the chrysanthamum bread and loved it. One of my students went home and baked it on her own. Awesome, for someone who has never EVER baked bread before.
See for yourself.

So ,since the blog has been much ignored these last few days it was time to bake and break some bread.

And sliced…

Challah and Babka

Very Jewish.
A little complicated.
A whole lot wholesome.
And a whole lot yummy.

I’ve done the challah bread before for a daring bakers challenge.
So it was time for a review
5 braid Challah.
You can make two challah loaves with this dough or do what I did. One challah and one babka.

For the


Whole Wheat and Oats Challah Bread

You need

4 1/2 tsp instant yeast or active dry yeast1
1 cup warm water
2 cups whole wheat flour plus a little extra
2 cups plain flour or maida plus 1/2 cup extra
1/2 cup quick cooking oats flour-oats run in the dry grinder
3 eggs
1/2 cup neutral vegetable oil-I used Fortune Vivo
2 tsp salt
1/2 cup sugar

1 beaten egg to brush challah

Seeds to sprinkle- I used sesame, nigella and poppy
And sea salt

Start with the yeast and the water in a large bowl. Mix and let it sit for 5 minutes. Now add in the eggs and oil and sugar and salt and whisk.

Whisk in the whole wheat flour,oat flour and some of the all purpose flour. You may need to set aside the whisk and knead the rest of the flour in.
If you’re using a stand mixer ,follow the same procedure.

Knead till the dough is nice and elastic. Form a large ball.
In a large bowl , pour a little oil, and drop the dough ball coating in oil as you turn it around.
Set aside to prove till double.

Once double,punch it down and slightly knead again.
Cut into two and make two challah loaves by braiding.

The first time round I did a simple 6 braid challah and a Chocolate Cinnamon babka.
The next day, I did the babka and a small round challah and 6 small 4 braid,6 braid rolls.
Set aside atleast an hour.

Preheat oven to 180C and brush rolls and challah with beaten egg.
Sprinkle seeds and bake the challah for 20-25 minutes in the centre of the oven or till done.
Same hollow sound and you know it’s done.

You can brush the hot out of the oven challah with butter if you want.
Wait an hour before you cut the challah for a perfect crumb.

The challah may be a Jewish bread, but it’s a healthy and beautiful addition to your dinner table.
Whole wheat and oats and eggs and oil… What’s not to like in this bread?

So go through the videos. Coz I’m not Jewish and if I can make beautiful challah braids you can too.

A word of advice. I practiced with shoe laces then chapati atta before I tried proven dough.
And squish the braids together to make your braids beautiful. Even if you miss a step, it matters not. Dough is like a mother. She always will forgive and when your bread bakes it will be gorgeous.

Add the goodness of whole grains to your diet. 
PS the Chocolate Cinnamon Babka is next.
So what are you baking today???

7 comments

  1. arjun says:

    thanks for sharing.. click here

  2. Kalpanaa M says:

    Wonderful photos. Feel like eating these immediately.

  3. Shivanjali says:

    Baked the challah today. It came out quite good. Wanted to know the size of the tin if u have to bake a loaf. Thanks for sharing Stalin. You r amazing.

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