Challah Bread with Fresh-Ground Wheat

🍞 Challah Bread with Fresh Ground Wheat

(Vitamix, NutriMill, Zojirushi, KitchenAid, or Manual Method)

There is something deeply grounding about baking bread. The slow rhythm, the kneading, the waiting, the way it brings people together.

This challah bread recipe has been a favorite in our home for its soft, rich texture and the way it feels like more than just food. For our family it is a reminder of how important it is to carve out moments that feed your soul, whatever that looks like for you.

Maybe it is a yoga practice, a quiet morning at church, a walk in nature, or a weekly dinner with friends. However you honor that space, it matters. Spiritual wellness is not about a single definition. It is about creating time to rest, reflect, and reconnect with yourself and your community.

So here is my take on challah. Soft, slightly sweet, and made with half fresh ground wheat for a rustic touch. Easy enough for a weekend bake, special enough to share.

This is not religious advice, just bread that feeds the soul.

🌾 Ingredients

Dough:

• 1 cup (240 mL) water

• 2 large eggs, beaten

• 2 Tbsp (40 g) honey or ¼ cup (50 g) sugar

• ¼ cup (54 g) vegetable oil

• 2 cups (256 g) bread flour

• 2 cups (256 g) fresh home ground whole wheat flour (from wheat berries)

• 1 tsp (5.6 g) salt

• One packet or 2½ tsp (7 g) instant dry yeast

Topping:

• 1 large egg yolk, beaten (for glaze)

🧡 Grinding Your Fresh Flour

Wheat Berries:

I love using Grand Teton Hard White Wheat Berries for this recipe. They grind beautifully and create a soft, flavorful flour that keeps the bread light but nutrient rich.

Vitamix:

Grind wheat berries in the Dry Grains container on High for about one minute until you have a fine, warm flour.

👉 You can find the dry container here: Vitamix Dry Grains Container  (affiliate link).

Let the flour cool 5 to 10 minutes before using so it does not affect the yeast.

Nutrimill:

If you prefer a dedicated grain mill, the NutriMill Classic Grain Mill is a fantastic choice. It mills wheat berries quickly and evenly with an adjustable texture setting. Allow the flour to rest briefly to stabilize its temperature and hydration before mixing.

🕰️ Note: Freshly milled flour absorbs water more slowly than store bought flour. During kneading the dough may seem stickier at first. Give it time. After a few minutes it will naturally tighten as the bran and germ fully hydrate.

Replacing half the bread flour with fresh ground wheat berries adds nutrients and a rustic, hearty flavor while still keeping the bread light enough for that soft challah texture.

🥣 Kneading Methods

Choose whichever method fits your kitchen setup. They all create a beautiful, golden loaf.

🥖Bread Machine Method (Zojirushi)

1. Load and Start Dough Cycle

   
   

   Add ingredients in the order your machine recommends (liquids first, then dry ingredients, yeast last).

   
   

   • For Zojirushi BB CEC20 or BB PAC20, select the Regular Dough setting.

   • Instant yeast can go straight in with the dry ingredients.

   
   

2. Remove and Punch Down Dough

   
   

   When the cycle ends, press Cancel (or Start/Reset).

   
   

   Turn the dough onto a floured surface and gently press down to deflate.

   
   

3. Proceed to Shaping and Baking below.

🍞KitchenAid Method

If you own a KitchenAid Professional 600, you will be happy to know this recipe fits perfectly. It can knead up to about 8 lbs of dough without strain. While the Professional 600 model has been discontinued, the new KitchenAid 7 Quart Bowl Lift Stand Mixer has nearly identical specs, power, and torque. It is officially rated for bread doughs up to 8 lbs and performs beautifully with fresh ground flour recipes like this.

1. Combine warm water, eggs, honey (or sugar), oil, yeast, salt, and flour in the mixing bowl.

2. Using the dough hook, knead on Speed 2 for 8 to 10 minutes until smooth, elastic, and starting to pull away from the sides of the bowl.

3. If sticky, add 1 tablespoon of flour at a time. If dense, drizzle in 1 teaspoon of warm water at a time.

4. Once smooth and soft, move to the First Rise step.

If using fresh ground flour, let the dough rest for 5 to 10 minutes halfway through kneading to allow the flour to finish absorbing water before deciding whether to add extra flour or liquid.

🤲Manual Kneading and Rise Method

1. Mix the Dough

   
   

   In a large bowl, whisk together water, eggs, honey (or sugar), and oil. Add salt, flours, and yeast.

2. Knead by Hand

   
   

   Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.

   
   

   • Check with the windowpane test: stretch a small piece thinly. If it tears, add small amounts of water or flour until it stretches without breaking.

   
   

3. First Rise

   
   

   Place dough in a lightly oiled bowl, cover, and let rise until doubled (1 to 2 hours, depending on temperature).

4. Proceed to Shaping and Baking.

Let the dough rest midway through kneading if you are using fresh ground flour. This short rest allows full hydration and helps the dough become smoother and easier to handle.

🌸 Shaping and Baking (All Methods)

1. Divide Dough

   
   

   Shape into a circle and divide into three equal portions.

   
   

2. Roll Into Ropes

   
   

   Roll each piece into ropes about 16 to 18 inches long.

   
   

3. Braid

   
   

   Pinch the top ends together, braid the three strands evenly, and tuck the ends underneath.

   
   

   Place on a parchment lined baking sheet.

   
   

4. Glaze and Proof

   
   

   Brush the loaf with beaten egg yolk.

   
   

   Cover lightly and let rise until doubled (about 1 hour at room temperature).

   
   

5. Bake

   
   

   Preheat oven to 375 °F (190 °C).

   
   

   Bake for 25 to 30 minutes until golden and hollow sounding when tapped.

   
   

6. Cool and Enjoy

   
   

   Let rest 10 to 15 minutes before slicing. Best enjoyed warm or at room temperature.

✨ Quick Notes

• Fresh ground flour takes longer to absorb moisture. Resist the urge to add extra flour too soon. Let the dough rest during kneading or after mixing so hydration balances before adjusting texture.

• Honey or sugar both work. Honey adds floral depth, sugar yields a lighter crumb.

• If the dough feels dense, knead in water 1 teaspoon at a time.

• If sticky, add flour 1 tablespoon at a time.

• For extra shine, brush with a second coat of egg wash before baking.

• For a soft crust, brush with melted butter or oil right after baking.

🛒 Affiliate Disclosure

Some of the links on this site are affiliate links, including Amazon Associates and other partner programs. This means I may earn a small commission at no extra cost to you if you make a purchase through one of these links.

I am not sponsored by any of the brands or companies mentioned. Every product I share is something our family personally uses, tests, and genuinely recommends.

Products from this post:

• Grand Teton Hard White Wheat Berries 🌾

• Vitamix Dry Grains Container ⚙️

• NutriMill Classic Grain Mill 🌿

• KitchenAid 7 Quart Bowl Lift Stand Mixer 🍞

You can explore more of our trusted kitchen tools and ingredients at saviwellnessfw.com/shop.