Name: Chana Susskind
Contact Information:, 828-505-0746
Category: Breads & Rolls
Title: 100% Whole Wheat Onion Challah

6 Packets (2 of the 3-packs) Fleishmann’s Dry Yeast
¾ Cup Warm Water
2 Teaspoons Honey
6 Large Eggs
1 ½ Cups Oil
1 ½ Cups Honey
2 Tablespoons Salt
4 Cups Almost Boiling Water
2 Tablespoons Vanilla Extract
5 Pound Bag King Arthur Whole Wheat Flour
2 sweet onions, finely chopped
Beaten Egg Glaze: 2 egg yolks, 1 teaspoon vanilla extract, 1 teaspoon cold water

Step by Step Instructions:
Dissolve yeast in a medium sized glass bowl, in the warm water and honey, until yeast foams.
In a large bowl combine eggs, oil, honey, and salt.  Add hot water. Mixture should  be warm.  Add vanilla, and then the yeast mixture. Add flour gradually and then knead 10 – 15 minutes.
Let dough rise until doubled in size.  Separate Challah, make the blessing, and divide dough into 6 equal parts. Divide each part into 3 "sticks". Roll each stick through the onions. Shape loaves, place each one in a large well-greased loaf pan, and let rise ½ hour.  Brush with egg glaze, sprinkle with poppy and sesame seeds, and bake in a preheated oven at 350 degrees for approximately 50 minutes.  Remove from loaf pans and let cool. Yields: 6 Large Challahs or 20 medium-large Challah rolls.  

I always made Challah from white flour, until a childhood friend of mine gave me this recipe. It's quite easy to follow, and calls for one whole bag of flour, so you don't have to measure cup by cup! I make it each week for Shabbat, and it is always a delicious treat with our Shabbat dinner.  

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