Sourdough Challah Bread or ‘chałka’ as my Polish fiancee would say to correct me (Polska Goal! ⚽️) – is a light and airy enriched dough you can easily prepare at home without a kitchen aid. Sourdough starter is a great way to add some depth and umami to this already great tasting bread. I use dry yeast along with the sourdough starter for a bit of insurance. This dough is heavy on the whole wheat flour which is great and easy to digest. I balance it out with sweetness in the form of white sugar. Makes 1 loaf.


2 cups whole wheat flour
2 cups bread flour
.25 cup sugar
1 Tablespoon Honey
.25 cup sourdough starter
.25 cup coriander oil (recipe follows)
1 tablespoon sea salt
3 Organic eggs
.5 Tablespoon dry yeast
.75 cup filtered water

Corander oil
2 tablespoons toasted coriander seeds
.25 cups oil

crush in more and pastel and leave in fridge overnight. Strain oil the following day.


Add honey and yeast in the filtered water. Wait ten minutes and whisk in two eggs, the starter, the salt and the coriander oil to your liquid. Progressively add flour into the dough and knead when it comes together. Knead dough on floured surface by pressing and rotating 90 degrees. Add only as much flour as you need.

Add a touch of canola oil to your bowl and place the kneaded dough into the oiled bowl. The dough should double in size in 70 minutes. Press dough and knead into a ball again. Leave to rise for another 40 minutes.

Weigh the dough and divide evenly into four balls. Roll into circular cylinders and braid like you would your girlfriends hair. I like this youtube video for a tutorial on braiding. Place in oiled sheet tray and cover with plastic wrap. Place in the fridge for 16 hours to ferment.

Preheat oven to 375 degrees Fahrenheit and brush the loaf with the last whisked egg over the challah. Bake 40 minutes until golden brown. Rest for 30 minutes before slicing and serve with nice butter, flakey salt and honey.

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