Sourdough Challah! What could be better than a soft, slightly sweet braided loaf of bread. This bread is enriched with eggs and is delicious served with just a pat of salted butter.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

Challah is a traditional braided Jewish bread eaten during holidays. It is very similar to Brioche or other enriched breads but without dairy or meat products. This bread can contain raisins or saffron in some countries. Challah gets its rich golden brown color from an egg wash that is brushed on before baking.

If you have any leftover challah it will make the best French Toast! That is, if you have any leftover. It’s hard to stop at one slice when you are eating this challah. . . .it’s so soft and delicious!

If you have been following my blog you will know that I love to bake with sourdough. Fermenting the dough makes it easier for your body to digest. Some people who are sensitive to gluten can eat sourdough bread since it has been fermented which breaks the phytic acids down. To me, there is something special about taking flour and water and turning it into a bubbling starter.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. Sourdough was the usual from of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains part of the culture today.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

You can make your own starter by following the instructions on this blog post Making a Sourdough Starter. You can even buy a Sourdough Beginner Kit that will have a mature starter, flours, vital wheat gluten, and an Around the Family Table Cookbook included.

Sourdough Challah, THM XO, DF, SF

• 1 cup (226 grams) active sourdough starter
• 1 cup (226 grams) water
• 1/3 cup (68 grams) olive oil
• 3 eggs
• 3 1/4 – 3 1/2 cups (410-440 grams) Prairie Gold White Whole Wheat Flour
• 5 donks THM Stevia
• 3 tablespoons (28 grams) vital wheat gluten
• 2 1/2 teaspoons (12 grams) salt
• 1 egg white
• 2 tablespoons water
• poppy or sesame seeds to garnish if desired
• Mixing the dough: In a 6 quart bowl combine starter, water, oil, eggs, 1/2 of the flour, Stevia, and vital wheat gluten. Mix well until the ingredients are well combined (I use a Danish Dough Whisk) . Add remaining flour and salt. Mix well. Cover the bowl and allow it to ferment for 1 hour. Remove the lid and do one set of stretch and folds. Do 3 more sets of stretch and folds within the next 4 hours. After the dough has fermented for 5 hours counting from the time you mixed it, it is ready to shape. Shaping the dough: Prepare a baking sheet by laying a piece of parchment paper on it. Divide the challah dough into 4 equal pieces. Lay one dough piece aside. Take the remaining 3 dough pieces and roll each piece into an 18 inch rope. Braid the 3 ropes together, tucking the ends under. Place the braided loaf on the baking sheet. Take the remaining piece of challah dough and divide it into 3 pieces. Roll each piece into a 12 inch rope. Braid the 3 pieces together. Lay the smaller braid on top of the larger bread. Cover the challah loaf with well greased plastic wrap. Allow the loaf to proof for 1.5-2 hours. Baking: Preheat your oven to 350 degrees F. Beat the egg white and water until frothy. Brush the loaf with the egg wash making sure cover the entire surface. If desired you can sprinkle the loaf with the seeds of your choice. Bake for 30-32 minutes or until bread reaches an internal temp of 210 F. Remove challah from the oven and cool on a wire rack. 1 challah loaf–18 slices.

If you have questions about feeding your starter, watch this video. It may help you understand how the starter should look after it is fed.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon

The Bosch Mixer is the BEST mixer for kneading bread dough. I have had mine for years and I love it. This mixer can handle dough for 5 loaves of bread.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Mineral salt Stevia Powder

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Sourdough Challah, THM XO, DF, SF

Course Side Dish

Prep Time 15 minutes

Cook Time 32 minutes

Servings 16

Author Glenda Groff

Ingredients

• 1 cup 226 grams active sourdough starter
• 1 cup 226 grams water
• 1/3 cup 68 grams olive oil
• 3 eggs
• 3 1/4-3 1/2 cups 410-440 grams Prairie Gold White Whole Wheat Flour
• 5 donks THM Stevia
• 3 tablespoons 28 grams vital wheat gluten
• 2 1/2 teaspoons 12 grams salt
• 1 egg white
• 2 tablespoons water
• poppy or sesame seeds to garnish if desired

Instructions

1. Mixing the dough: In a 6 quart bowl combine starter, water, oil, eggs, 1/2 of the flour, Stevia, and vital wheat gluten. Mix well until the ingredients are well combined (I use a Danish Dough Whisk) . Add remaining flour and salt. Mix well. Cover the bowl and allow it to ferment for 1 hour. Remove the lid and do one set of stretch and folds. Do 3 more sets of stretch and folds within the next 4 hours. After the dough has fermented for 5 hours counting from the time you mixed it, it is ready to shape. Shaping the dough: Prepare a baking sheet by laying a piece of parchment paper on it. Divide the challah dough into 4 equal pieces. Lay one dough piece aside. Take the remaining 3 dough pieces and roll each piece into an 18 inch rope. Braid the 3 ropes together, tucking the ends under. Place the braided loaf on the baking sheet. Take the remaining piece of challah dough and divide it into 3 pieces. Roll each piece into a 12 inch rope. Braid the 3 pieces together. Lay the smaller braid on top of the larger bread. Cover the challah loaf with well greased plastic wrap. Allow the loaf to proof for 1.5-2 hours. Baking: Preheat your oven to 350 degrees F. Beat the egg white and water until frothy. Brush the loaf with the egg wash making sure cover the entire surface. If desired you can sprinkle the loaf with the seeds of your choice. Bake for 30-32 minutes or until bread reaches an internal temp of 210 F. Remove challah from the oven and cool on a wire rack. 1 challah loaf–18 slices.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.