Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Music and Dance
Product Reviews

(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Bran Honey Challah

This is an amazing challah – a gentle, brown bread which has a touch of bran and honey in it. The result is a nutritious and wholesome challah that is lovely fresh and better toasted. To make it for holiday festive, you can add plumped raisins.


1 ½ cups warm water
2 tablespoons instant yeast
3 eggs
1/3 cup vegetable oil
1/3 cup honey
1 cup bran flakes (not the cereal, real bran)
2 ½ teaspoons salt
½ cup whole-wheat flour
3-4 cups or more, as required, white bread flour

Finishing Touches
Egg wash
Bran flakes for dusting

In a mixer bowl, briskly stir together water and yeast. Then blend in eggs, oil, honey, bran flakes, salt, whole-wheat flour and 1-2 cups of the white flour. Mix and then knead, adding in more white flour as required to make a soft dough. Knead until smooth and elastic, about 5-8 minutes.

Remove dough hook and place a plastic bag over entire mixer. Let rise until almost doubled in size.

Stack two baking sheets together and line the top one with parchment paper.
On a floured board, gently deflate the dough. Divide in three ropes or lengths. Braid into a braided challah or make into three balls and place the three in a largely loaf pan, that has been sprayed with non-stick cooking spray. Brush with egg wash and dust with bran. Cover with a large plastic bag and let rise until almost doubled in size, about 45-60 minutes.

Preheat oven to 350 F. Bake until bread is firm to the touch and gently browned, about 40 minutes.

Makes one large loaf


© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
Printer-Friendly VersionRecommend This Page