Oat and Honey Challah (Bread)

READY IN: 1hr 45mins
Recipe by Sarah Chana

A chewy, delicious, easy challah/bread recipe. The proportions of white to whole wheat flour can be varied to taste. A variation on a recipe found in the Crowning Elegance cookbook

Top Review by LillyZackMom

Every 3-4 weeks I make small challah loaves & freeze them for the following Shabbats. I halved this recipe and got 3 good-sized loaves which were a bit large for my family...next time I'll make 4 loaves. The texture was wonderful! I've never made challah with no eggs and only one rise, so I was happily surprised with it! VERY subtle grainy taste with the oats & wheat flours. Absolutely divine with some butter! The only reason I'm not giving it 5 stars is because it has almost no flavor on its own. I'm used to sweet challahs, so this was a bit disappointing when eaten plain. BUT - I plan on keeping this recipe & tinkering with it a bit...maybe some cinnamon or vanilla?? Thanks for sharing!

Ingredients Nutrition


  1. In a small bowl, combine 3/4 cup warm water with yeast. Let stand until yeast is dissolved and begins to bubble, about 5 minutes.
  2. Place the yeast mixture in your mixer (if you have one large enough for this recipe), or in a large bowl. Add the additional water, oats, honey, oil and salt. Mix well to combine.
  3. Gradually add in the flours, mixing/kneading well, until a soft dough is formed. Knead another 5 minutes, adding small quantities of flour, until the dough feels like an ear lobe.
  4. Place in a large, oiled bowl, turning dough to coat, and cover with a damp towel. Plase in a warm place and let rise until doubled in size, about one hour.
  5. Punch down the dough, divide into 6 pieces (or more ifyou are making rolls) and shape into loaves or braid or do whatever you do with your challah dough.
  6. Place on greased pans (I prefer using parchment paper, ungreased), and brush with beaten egg. Sprinkle with seeds or extra oats.
  7. Bake at 350F for about 35 minutes for loaves, or 20+ minutes for rolls.

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