Two-Tone Challah Bread

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“This is a variation on Bubby Irma's delicious recipe. I make it with 70% whole wheat and it still comes out amazing, thanks to the honey. The amounts are huge because I make challah dough once a month, divide it into 4 freezer bags, and thaw one bag every Friday morning to be baked fresh just before Shabbat comes in.”
2hrs 50mins
16 loaves

Ingredients Nutrition


  1. Make the light dough: put 1 Tbsp of salt at the bottom of the mixer bowl.
  2. Pour 1.25 kg of flour on top of it, then sprinkle 15 g of yeast (so the yeast and salt don't touch).
  3. Make a dip in the flour and fill it with 3/4 c oil, the honey, and 3 eggs.
  4. Start mixing slowly with the "K" blade of your mixer, while gradually adding water as necessary until everything is mixed in well and dough forms.
  5. Put mixer on med/med-high speed for at least 5 minutes.
  6. Oil a giant bowl and move the ready dough into it. Cover with a damp towel.
  7. Make the dark dough in the same manner, substituting the honey for blackstrap molasses this time.
  8. Put the dark dough in a separate bowl and knead both doughs after 30-60 minutes (if dough has risen properly it should have doubled), for at least 5 minutes each.
  9. This is the time to freeze part of the dough if you're not using it all. Otherwise, let it rise for another 30-60 minutes and then start rolling out parts so you can braid it.
  10. Bake on medium heat (180°C) for 30-40 minutes or until the white part is golden on top.

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