The Fresh Loaf

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House Challah Recipe

House Challah Recipe

Esopus Spitzenburg's picture
Esopus Spitzenburg


This is my current favorite challah recipe, which I've landed on by combining elements of my mother's go-to recipe with elements of a Peter Reinhart recipe, with my addition of oats and flax. Challah traditionally has no dairy in it, and due to an allergy, I have always made mine without eggs. What makes this recipe still a challah for me (aside for serving it on Shabbat) is its fluffy and tender crumb. I'm sure I'll keep tweaking the recipe (and am happy for suggestions), but I wanted to share this version because I am very happy with it.


Medium rolls
Prep time3 hours, 15 minutes
Cooking time45 minutes
Total time4 hours


850 g
high gluten flour
100 g
old fashioned oats
50 g
flax seeds
15 g
instant yeast
100 g
white sugar
20 g
110 g
vegetable oil
615 g


Assembling the dough

Mix dry ingredients together first.
Then mix in oil, and finally the water.


Working the dough

Knead for 10 minutes.

Let the dough rest for 45 minutes.

Degass, knead for two minutes, then let rest an additional hour.

Divide dough, preshape into boules (sorry, I do different quantities/weight each time!), and let rest for ten minutes.

Perform the final shaping, then let proof for one hour.

Bake at 350 for 45 minutes, or until done.



The yield is a total guess. As I note in the instruction, I vary how I size and shape the loaves each time, although I generally make them into boules.

I have occasionally swapped out some of the sugar for maple syrup and have been super happy with the results.