Gila's Half Whole Wheat Challah

I know many people cringe when they hear the words “whole wheat,” however, this
challah always gets rave reviews!
Whole wheat is denser than white flour- but here are some tips and tricks to help with
1- don’t use only whole wheat flour, try half whole wheat and half high

2- sift your flour! This adds air to it and makes a much fluffier product.

3- use white whole wheat. This is just a different variety of whole wheat. One is red whole
wheat and one is white whole wheat. White whole wheat is lighter in color and flavor.

4- Use high gluten flour because you will get a great shape and texture

Gluten is not poison ! (unless maybe you are celiac).

Listen up, gluten is a protein that is created when you add water to certain grains and we mix and knead it! Unless you have a hard time processing gluten it is not bad for you and don't let any nutrition quack tell you otherwise!

This recipe is delicious and also forgiving.

Don’t have 5 eggs, use less. Don't want to use 2 cups of sugar, swap it out for 1 and ¼ cup of honey.

Want it completely white, take out the whole wheat.

I know you will have a happy crowd!
Gila Glassberg
Gila Glassberg,MS, RD, CDN
 Half Whole Week Challah

Half Whole Wheat Challah  Ingredients:

  • 4.5 TBSP yeast
  • 4.5 cups warm water 
  • 2 cups Sugar
  • 8 cups white whole wheat flour
  • 8 cups high gluten flour
  • 1 cup olive oil 
  • 5 eggs
  • 2.5 tbsp kosher salt


Activate the yeast by adding yeast, water and sugar to a bowl. Mix, set aside for about ten minutes until the yeast starts to have a little bit of bubbles on the surface.

Meanwhile, sift both flours. (Whole wheat flour is much denser then white flour. Sifting it will aerate it and make it much fluffier. Once I am sifting, I just sift the high gluten as well.

Add eggs and oil to the yeast mixture and mix. Add the yeast mixture to the flour and start kneading until you get a dough (knead for about 5 minutes).

Put a towel on top of the dough and let it rise for at least 1 hour (it can rise for a long time - up to 6-8 hours).

When your dough is ready, and it has doubled in size, punch the dough down again.

Braid your dough. This will make 6 medium challahs or 8 small challahs.

Note- using real pans will create a much better product.

Spray your pans.

Add the braided challah to the pans.

Egg each challah and add your favorite toppings.

We like everything, Jalapeno everything (Trader joes). Kosher salt. Sesame seeds. Cinnamon Sugar.
For Rosh Hashanah, we use a very special challah topping:

  • 3/4 cup flour
  • 3/4 cup sugar
  • 1/4 tbsp oil 
Bake on 375 for about 25-35 minutes. Check at the 25 minute mark. They should be golden but not burnt at all. Enjoy!


 Half Whole Week Challah

Gila Glassberg is a Master's level registered dietitian and a Certified Intuitive Eating Counselor. As a teenager, she was faced with constant diet talk, body shaming and obsessive guilt around food. She struggled with disordered eating. This is what propelled her into the field of nutrition. She uses a non-diet, weight-neutral approach called Intuitive Eating. She helps growth oriented women break out of chronic dieting, and regain clarity into what is really important to them.