I love to make bread. I love the entire process – the mixing, the kneading, the rising, the shaping, and then the delicious smell of baking bread wafting through the entire house! There’s nothing more delicious than a warm piece of freshly baked bread coated in butter or jam. I love it!
I also love different kinds of breads for different reasons. My favorite kind of bread is challah, a Jewish Sabbath bread that is typically braided or knotted. Challah is beautiful to look at, and with a hint of sweetness from honey, it tastes delicious too!
If you want to try your hand at making bread, here is my very favorite einkorn bread recipe – a braided challah loaf. It’s SO good! This recipe is made with Einkorn flour, and it’s a bit different to bake with than regular all-purpose flour or bread flour. If you’ve never used Einkorn flour before, BE SURE you read Why We Bake With Einkorn Flour to learn more about this super cool ancient grain that’s perfect for those who have gluten sensitivities.
This post may contain affiliate links, meaning I receive a small commission if you purchase through my links, at no additional cost to you. Please read my Disclosure for more info.
Braided Challah Loaf
- Oven: 350 degrees
- Makes 2 large loaves
- Nested mixing bowls
- Wooden spoon
- Measuring spoons
- Measuring cups
- Plastic wrap
- Dough cutter
- Flat cookie sheet
- Small bowl
- Pastry brush
- 5 tsps active dry yeast
- 2 Cups warm water (about 110 degrees)
- ¾ Cup sugar
- 3 large eggs
- ½ Cup olive oil
- 1 tbsp salt
- 10 Cups Einkorn flour
- 1 beaten egg
- 1 tbsp water
- 3 tbsps sesame seeds
- Butter a mixing bowl and set aside. In another bowl, dissolve yeast and sugar in the warm water. Whisk until yeast is dissolved and let sit for 10 minutes.
- Add eggs, oil, salt, and 3 cups of the flour to the liquid. Using a wooden spoon, add in the remaining flour – 1 cup at a time – until mixture holds together.
- The dough will be super sticky. Using your hands, knead until the dough comes together into a ball, about 3 or 4 minutes. Place the dough in the buttered bowl, cover with plastic wrap, and let rise until doubled in size (about 90 minutes).
- Punch down dough and let sit for 10 minutes.
- Preheat oven to 350 degrees.
- After 10 minutes are up, divide dough into 2 even parts using the dough cutter. Divide each part into 3 pieces, and roll each piece into a 12 inch rope. Braid three pieces together, then braid the other three pieces together, to form 2 braided loaves. You can place the braided loaves on a cookie sheet if you want free form loaves, or you can place the braided loaves into buttered bread loaf pans to make sandwich loaves. Cover the loaves and let rise until double, about 30-45 minutes.
- Mix beaten egg and water together in a small bowl. Using the pastry brush, brush both loaves with the water/egg mixture and sprinkle sesame seeds on top.
- Place loaves in the oven and bake for 30-45 minutes until done. Bread should sound hollow when you tap on the loaf. Pull bread out of the oven, let cool, and serve.
There you have it folks – an amazing bread recipe perfect for every bread occasion! I’d love to know how your bread comes out. Drop me a comment below and let me know!