4-Loaf Whole-Wheat Water Challah  
60% Bread Flour / 40% Whole Wheat • Bread Flour Tangzhong  
Makes: 4 loaves, approximately 500 g each  
Oven: 375°F  
Tangzhong  
● 50 g bread flour  
● 250 g water  
Main Dough  
● 650 g bread flour  
● 400 g whole-wheat flour  
● 400 g water total, divided:  
● 150 g water for activating yeast  
● 250 g water, added gradually to the dough  
● 100 g sugar  
● 100 g neutral oil  
● 20 g salt  
● 10 g active dry yeast  
1. Make the tangzhong  
Whisk 50 g bread flour + 250 g water in a saucepan.  
Cook over medium-low heat, stirring constantly, until it thickens into a smooth paste, about 3–5 minutes.  
Remove from heat and let cool until warm, not hot.  
2. Activate the yeast  
Warm 150 g of the water until lukewarm, about 100–110°F.  
Stir in the 10 g active dry yeast and a spoonful of the sugar from the recipe.  
Let sit for 5–10 minutes, until foamy.  
3. Mix the dough  
In a large bowl, combine:  
● 650 g bread flour  
● 400 g whole-wheat flour  
● Remaining sugar  
● Cooled tangzhong  
● Activated yeast mixture  
Mix until a shaggy dough forms.  
Let it rest for 15 minutes.  
4. Add the remaining water gradually  
Add the remaining 250 g water little by little, mixing well between additions.  
Do not automatically add all of it. Whole-wheat flour varies in absorption.  
Stop when the dough is soft and pliable but still manageable. It should be slightly tacky, not wet or soupy.  
5. Add oil and salt  
Work in the 100 g oil gradually.  
Then add the 20 g salt.  
Knead by hand for approximately 10–15 minutes, until the dough becomes smoother and elastic.  
6. First rise  
Cover tightly and let the dough rise at room temperature for approximately 1–1½ hours, until noticeably puffy.  
For an overnight cold proof:  
● Let it sit at room temperature for about 30–60 minutes  
● Cover well  
● Refrigerate overnight  
7. Divide  
For four \~500-g challahs, divide the dough into 4 equal portions.  
For four-strand braids, divide each loaf into:  
4 × approximately 125 g strands  
8. Braid and second rise  
Braid the challahs and place them on parchment-lined baking sheets.  
Cover and let rise until very puffy and light, approximately 45–90 minutes depending on room temperature.  
9. Bake  
Brush with egg wash if desired.  
Bake at 375°F for approximately 25–32 minutes, rotating the pans if needed.  
The finished challah should reach approximately 190–195°F internally.  
Let cool before slicing.

Whole Wheat Water Challot