How To Make Challah With Fresh Milled Flour

This Challah made with fresh milled flour is so surprisingly flavorful with a soft and tender crumb. Challah has a subtly sweet flavor, which is perfect for tearing into. I just love the beautiful crust, because it is fluffy, shiny, golden, and braided so adorably. And did I mention, oh so so appetizing, just a perfect loaf for any meal! This bread just earned a spot on my list of favorites!

What Is Challah?

Challah is a traditional Jewish bread that is known for its rich, slightly sweet flavor and soft, eggy texture. It’s typically braided and often enjoyed on Shabbat and other Jewish holidays. The shiny, golden crust adds to its appeal, making it a beloved staple in Jewish cuisine. But, it can be enjoyed all year as well!

What To Serve With Fresh Milled Flour Challah

Although, we enjoyed this bread plain with some softened fresh butter. Freshly milled flour challah also pairs well with a variety of accompaniments. Here are some ideas:

1. Honey Butter: A combination of softened butter and honey makes a delightful spread for warm slices of challah.
2. Cheese Platter: Serve slices of challah alongside a selection of cheeses such as brie, camembert, or aged cheddar for a delicious contrast of flavors and textures.
3. Avocado Mash: Spread mashed avocado seasoned with salt, pepper, and a squeeze of lemon on slices of challah for a simple and satisfying snack or light meal.
4. Soup: Serve fresh milled flour challah alongside a warm bowl of soup such as tomato basil, butternut squash, or chicken noodle for a comforting and complete meal.
5. Fruit Jam: Spread slices of challah with your favorite fruit jam or preserves for a sweet and tangy treat that complements the bread’s flavor.
6. Nut Butter: Spread almond butter, peanut butter, or cashew butter on slices of challah for a protein-rich snack or breakfast option.

These pairings enhance the flavor and texture of the challah while offering a variety of tastes to suit different preferences and occasions.

The Best Bread For French Toast!

So, I shared some wonderful pairings above to top your Challah with. But, if you want to make the most scrumptious French toast ever, then try making it with Challah! Because of its rich flavor and soft texture, it is one of the best bread choices for French toast!

The soft and slightly sweet interior of challah absorbs the egg mixture beautifully, resulting in French toast with a rich, custardy center. The bread’s sturdy structure allows it to hold up well to soaking without becoming overly soggy, while its crust caramelizes beautifully when cooked, adding a delightful contrast of textures.

Additionally, the rich flavor of challah, often characterized by its subtle sweetness and hints of egg, elevates the taste of French toast, making it more indulgent and flavorful compared to using regular sandwich bread. And, now I want some French toast…. Excuse me while I get started making another loaf.

What To Top My Fresh Milled Flour Challah With?

Sprinkling toppings on top of your challah loaf can add both flavor and visual appeal. Here are some great options:

1. Sesame Seeds: Sprinkle sesame seeds over the top of your challah loaf before baking for a classic and nutty flavor.
2. Poppy Seeds: Poppy seeds add a subtle crunch and a hint of nuttiness to your challah loaf, as well as a striking visual contrast.
3. Everything Bagel Seasoning: For a unique twist, sprinkle everything bagel seasoning over your challah loaf before baking. This seasoning blend typically includes sesame seeds, poppy seeds, dried garlic, dried onion, and salt.
4. Coarse Salt: A sprinkle of coarse salt on top of your challah loaf can enhance its flavor and provide a satisfying contrast to the sweetness of the bread.
5. Cinnamon Sugar: Mix together cinnamon and sugar and sprinkle it over the top of your challah loaf before baking for a sweet and aromatic twist.
6. Herbs: Fresh or dried herbs such as rosemary, thyme, or parsley can add a savory flavor and aroma to your challah loaf. Simply sprinkle them over the top before baking.

Choose one or a combination of these toppings to customize your challah loaf to your taste preferences and enjoy the delicious results!

Braiding Challah

There are several ways to braid Challah, and so many videos out there. I am going to focus on the Four strand braid for this loaf. I chose this braid method, because I think it looks beautiful, it compliments the bread, and it a little less complicated than the six strand or braided ball. But, it is a little more complex than the traditional braid with three strands.

Four Strand Braid Bread – Fresh Milled Flour Challah Edition

I will try my best to explain the four strand braid process, but I suggest watching the video, and looking at the photos I took as well to help. So, rather you are a visual, auditory, or kinesthetic learner, I have a resource for you!

It is important to note that when you are braiding your dough, try not to pull too tight, you don’t want t super taunt braid, because we want to leave room for expansion and rise!

Firstly, start out with four equal rolled out pieces of dough to make long 12-14 inch strands. Roll from the middle outwards so that the center is slightly larger than the ends. This will make your loaf more even, and make it easier to attach the ends.

Directions To Braid Four Strands Of Bread Dough

Take the outer left and bring it to the center. Then, take take the outer right and take it all the way to the left. Now, there is a new outer right strand, take it to the middle. you are left with one strand you have not moved yet, and that is the second to the left now. That strand goes all the way to the outside right.

Now each strand has been moved. Let’s start the next set of moves. This is kind of like chess right? LOL That outer left strand that is on the top, that one now goes to the center. Then, the strand on the right of it (the second from the right strand) moves all the way to the outer left. Then the outer right strand goes to the center. And the second from the left goes all the way to the outside right.

Ok, take a deep breath, are you still with me? Alright now take the outer left strand and bring it to the center. Then, the second to the right strand goes all the way to the outside left. Then the outer right strand goes to the center. And the second from the left goes all the way to the outside right.

Are you seeing a pattern yet? You will continue these moves until you get to the end of the loaf. Then, pinch all the ends together to keep them from unraveling. Now, tuck both ends under the loaf.

Ingredients To Make Fresh Milled Flour Challah

Ingredients For Challah Dough

• 2&2/3 cup Fresh Milled Flour 320g (I used 270g of Hard White Wheat and 50g of Kamut)
• 3 whole eggs 150g
• 1/2 cup of room temperature water 120g
• 1 TBSP honey 21g
• 1/8 cup olive oil 30g
• 1 tsp salt 4g
• 2 tsp instant yeast 6g

Toppings & Egg Wash Ingredients

• 1 egg for egg wash
• 1 tsp water
• 1 TBSP sesame seeds *Optional – could use any topping, or keep plain

Instructions To Make Fresh Milled Flour Challah

Make The Dough

1. Firstly, mill the flour.
2. In a stand mixer, add water, eggs, honey, olive oil, and salt. Mix these together until combined.
3. Add the flour into the water & egg mixture, mix until incorporated, and there is no dry flour left.
4. Cover the dough, and let it rest (Autolyse) at room temperature for 15-20 minutes.
5. After the rest period, add the yeast and then start the kneading process.
6. Knead dough until it is nice and stretchy. Lightly oil the dough ball and bowl.
7. Cover the dough and let it rise for 1-2 hours at room temperature until the dough has doubled.

Pre-shaping & Shaping The Dough

1. After the dough has doubled, lightly oil your work surface and hands. Remove dough and divide into 4 equal parts.
2. Pre-shape each piece by pressing each one into a flat rectangle, and fold the long edge to the center of the dough, then the other half on top of the first half. Press to seal the dough, they should be cylinders now. Repeat with each piece, then cover and let rest for 15 minutes.
3. Once the dough cylinders have had a chance to rest, then it is time to roll them out into long 12-14 inch strands. If the dough keeps shrinking on you, then cover and let it rest for 10 more minutes.
4. To shape the cylinders into the strands, on the lightly oiled surface, roll each piece from the middle outwards so that the center is slightly larger than the ends. This will make your loaf more even, and make it easier to attach the ends.
5. It is important to note that when you are braiding your dough, try not to pull too tight, you don’t want t super taunt braid, because we want to leave room for expansion and rise!
6. Now braid the dough strands with a Four strand braid. *See above in the post, notes, or video for braiding instructions.

Finishing The Challah Loaf

1. Make the egg wash.
2. Place the braided loaf onto a parchment paper lined baking sheet, brush all over with the egg wash, cover, and then let the loaf rise for 1-2 hours.
3. Be sure to check on the dough so that it does not over-proof. To test, wet or oil your finger, and lightly press the dough. If the indent springs back quickly, then the dough still needs to proof longer. If the dough springs back slowly, then it is ready to bake. (Even if the indent doesn’t fill back in all the way, you are looking for the speed that it springs back.)
4. Near the end of this second rise, preheat the oven to 350*F.
5. Once the dough has risen, it will look puffy and soft. Gently do a second egg wash on the loaf, and sprinkle with sesame seeds or any toppings you desire.
6. Bake loaf for 20-25 minutes, or until the center of the loaf reaches 190*F. The loaf should look golden brown.
7. Let the loaf cool on the pan for 10 minutes, then move the loaf to a metal cooling rack.
8. Enjoy!

Storing Fresh Milled Flour Challah

While Challah is best enjoyed warm and fresh, you can cover and leave at room temperature for 2-3 days. For longer storage, I recommend letting the loaf cool completely, then put in a freezer bag, and freeze for up to 3 months.

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Challah Made With Fresh Milled Flour Printable Recipe

Challah Made With Fresh Milled Flour

This Challah made with fresh milled flour is so surprisingly flavorful with a soft and tender crumb. Challah has a subtly sweet flavor, which is perfect for tearing into. I just love the beautiful crust, because it is fluffy, shiny, golden, and braided so adorably. And did I mention, oh so so appetizing, just a perfect loaf for any meal! This bread just earned a spot on my list of favorites!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

rise time & braiding time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs 25 minutes mins

Course Appetizer, bread

Servings 1 loaf

Ingredients

  

Dough Ingredients

• 2&2/3 cup Fresh Milled Flour 320g I used 270g of Hard White Wheat and 50g of Kamut
• 3 whole eggs 150g
• 1/2 cup Room temperature water 120g
• 1 TBSP honey 21g
• 1/8 cup olive oil 30g
• 1 tsp salt 4g
• 2 tsp instant yeast 6g

Egg Wash & Topping

• 1 egg for egg wash
• 1 tsp water
• 1 TBSP sesame seeds *Optional could use any topping or keep plain

Instructions

 

• Firstly, mill the flour.
• In a stand mixer, add water, eggs, honey, olive oil, and salt. Mix these together until combined.
• Add the flour into the water & egg mixture, mix until incorporated, and there is no dry flour left.
• Cover the dough, and let it rest (Autolyse) at room temperature for 15-20 minutes.
• After the rest period, add the yeast and then start the kneading process.
• Knead dough until it is nice and stretchy. Lightly oil the dough ball and bowl.
  
• Cover the dough and let it rise for 1-2 hours at room temperature until the dough has doubled.
• After the dough has doubled, lightly oil your work surface and hands. Remove dough and divide into 4 equal parts.
• Pre-shape each piece by pressing each one into a flat rectangle, and fold the long edge to the center of the dough, then the other half on top of the first half. Press to seal the dough, they should be cylinders now. Repeat with each piece, then cover and let rest for 15 minutes.
  
• Once the dough cylinders have had a chance to rest, then it is time to roll them out into long 12-14 inch strands. If the dough keeps shrinking on you, then cover and let it rest for 10 more minutes.
  
• To shape the cylinders into the strands, on the lightly oiled surface, roll each piece from the middle outwards so that the center is slightly larger than the ends. This will make your loaf more even, and make it easier to attach the ends.
• It is important to note that when you are braiding your dough, try not to pull too tight, you don’t want t super taunt braid, because we want to leave room for expansion and rise!
  
• Now braid the dough strands with a Four strand braid. *See above in the post, notes, or video for braiding instructions.
  
• Make the egg wash.
• Place the braided loaf onto a parchment paper lined baking sheet, brush all over with the egg wash, cover, and then let the loaf rise for 1-2 hours.
  
• Be sure to check on the dough so that it does not over-proof. To test, wet or oil your finger, and lightly press the dough. If the indent springs back quickly, then the dough still needs to proof longer. If the dough springs back slowly, then it is ready to bake. (Even if the indent doesn’t fill back in all the way, you are looking for the speed that it springs back.)
• Near the end of this second rise, preheat the oven to 350*F.
• Once the dough has risen, it will look puffy and soft. Gently do a second egg wash on the loaf, and sprinkle with sesame seeds or any toppings you desire.
  
• Bake loaf for 20-25 minutes, or until the center of the loaf reaches 190*F. The loaf should look golden brown.
• Let the loaf cool on the pan for 10 minutes, then move the loaf to a metal cooling rack.
  
• Enjoy!

Video

Notes

*Wheat Berry Alternatives – You can use all hard white, all hard red. or substitute spelt, emmer, or einkorn for the Kamut portion in the recipe.

*Shaping the 4 Strand Braid – Take the outer left and bring it to the center. Then, take take the outer right and take it all the way to the left. Now, there is a new outer right strand, take it to the middle. you are left with one strand you have not moved yet, and that is the second to the left now. That strand goes all the way to the outside right.

Now each strand has been moved. Let’s start the next set of moves. This is kind of like chess right? LOL That outer left strand that is on the top, that one now goes to the center. Then, the strand on the right of it (the second from the right strand) moves all the way to the outer left. Then the outer right strand goes to the center. And the second from the left goes all the way to the outside right.

Ok, take a deep breath, are you still with me? Alright now take the outer left strand and bring it to the center. Then, the second to the right strand goes all the way to the outside left. Then the outer right strand goes to the center. And the second from the left goes all the way to the outside right.

Are you seeing a pattern yet? You will continue these moves until you get to the end of the loaf. Then, pinch all the ends together to keep them from unraveling. Now, tuck both ends under the loaf.

*How To Store The Loaf- While Challah is best enjoyed warm and fresh, you can cover and leave at room temperature for 2-3 days. For longer storage, I recommend letting the loaf cool completely, then put in a freezer bag, and freeze for up to 3 months. 

Keyword braided bread, braided loaf, challah, four strand braid, fresh milled flour, fresh milled flour challah, jewish bread, sesame seed loaf

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