Kamut Challah

Challah is the delicious, slightly sweet, braided egg bread that is a staple on Jewish tables for Sabbath and other holidays. Challah has become a treasured part of holiday and every day family meals for families from all over the world and in every ethnicity.

Challah is perfect for just eating, but really shines when used for French Toast, stratas and even toasted for sandwiches.

The braiding technique can be as simple as a 3-strand braid or the more intricate 4, 5 or 6-strand braids. Some families make a smaller 3-strand braid and place it atop the larger 3-strand braised loaf  making a lovely picture of tastiness.

Every Sabbath, 2 Challot (plural of Challah) grace our table and this recipe makes 4 loaves. You can give 2 away, freeze them until needed, but be sure to save some out for French Toast!

I’ve updated my Bubbe’s recipe, using freshly-ground whole grains and my favorite is Kamut, an ancient non-hybridized wheat. You can use whole wheat instead of Kamut if you prefer.

Mill whole Kamut grain into flour.    

Yield: 4 loaves

Place the following in a mixer or mixing bowl:
3 cups warm water (110 degrees)
3 cups Kamut flour, freshly-ground
1 Tablespoon SAF instant yeast
1 teaspoon organic apple cider vinegar (optional)

Stir well. Cover and let sit (sponge) for 30 minutes. The sponge should be risen and bubbly. Stir batter releasing the air.

Add in:
4 large eggs, beaten with
2 egg whites (save the yolks for egg wash)
1/2 cup extra virgin olive oil
1/2 cup raw honey
1 teaspoon salt
1/2 cup vital gluten (optional)

Stir until dough pulls together and away from the sides of the bowl.

Additional freshly-ground Kamut, enough to make a study but moist dough, approximately 4-5 cups. Only add enough flour to have the dough form a ball and pull away from the sides of the bowl. Mix well until dough holds together.

If using a stand mixer, knead on medium-low for 5 minutes, or until dough is smooth and springy, but not sticky. If kneading by hand, this will take 10-12 minutes on an oiled surface.

Cover and let rise in a warm place until doubled, about 30-45 minutes.

Stir down dough and divide into 4 equal portions.  Divide each portion into strips for braiding. Braid each loaf and place on a greased baking sheet pan or greased loaf pan to rise. Cover with a clean cloth and let rise for 30-45 minutes or until loaves are risen about double.


Preheat oven to 350 degrees while the bread is rising. Mix the 2 egg yolks with 2 Tablespoons water. Gentle brush egg wash on to the risen loaves.

When oven and bread are ready, bake for 30-35 minutes or until bread is browned. Remove bread from oven, remove the bread from the pans and place the loaves onto a wire rack cooling sheet. Cover with a clean dishcloth and let the loaves cool completely.

B’Teavon! (Bon Appetit!)

About Vickilynn Haycraft

Vickilynn Haycraft of Real Food Living has been an avid and passionate student of health and nutrition for over 30 years. For the last 25 years Vickilynn has been well-known for her experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a radio show hostess, magazine columnist, trusted product reviewer, cookbook author of Wrapping It Up! and  co-author of Naturally Healthy Cuisine, Real Food for Real Families. She is also a popular and frequent guest on radio shows, expert panels, speaking engagements as well as being full-time wife, home educator and mom of 5 children. 
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