Multigrain Seeded Challah

Elevate your baking game with Multigrain Seeded Challah: A nutritious twist on tradition and a seriously brilliant bread.

Prep Time 40

Cook Time 30

Proofing 1 30

Total Time 2 40

Servings Slices

In a large mixing bowl, combine warm water, sugar and yeast. Let it sit for 5-10 minutes until foamy.
1 cup warm water, 1 sachet active dry yeast
Add 2 eggs, vegetable oil, salt and half of the flour to the yeast mixture. Mix until well combined.
3 cups bread flour, 2 large eggs, 1/4 cup olive oil, 1 tsp salt, 1 cup whole wheat flour
Gradually add the remaining flour, kneading until a smooth dough forms.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide it into three equal portions. Roll each portion into long ropes and braid them together.
Preheat your oven to 375°F (190°C). Beat the remaining egg and brush it over the risen challah.
Sprinkle flaxseeds, sunflower seeds, and pumpkin seeds evenly over the egg wash.
2 tbsp flax seeds, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds
Bake for 30-35 minutes or until the challah is golden brown and sounds hollow when tapped on the bottom.
Let it cool slightly before slicing and serving.