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Whole Wheat Cinnamon Raisin Challah

Whole wheat cinnamon raisin challah is the perfect way to start off your Rosh Hashanah meal.
Servings 2 large round challahs


  • 2 envelopes active dry yeast
  • 1 1/2 cups warm water
  • 1 tsp sugar
  • 1/2 cup sugar
  • 2 1/2 cups whole wheat flour or white whole wheat
  • 4 cups all-purpose flour plus more for sprinkling
  • 2 tsp ground cinnamon
  • 2 tsp salt
  • 2 large Eggs
  • 3/4 cup neutral flavored oil
  • 4 tbsp honey
  • 1/2 cup raisins


  • Combine the yeast, warm water, and 1 tsp of sugar in a bowl. Set aside to proof.
  • In a large bowl, or a stand mixer fitted with the dough hook, combine the remaining sugar, flours, cinnamon, salt, eggs, oil and honey. Mix very well.
  • Add in the yeast mixture and knead for approximately 5 minutes. Add in more flour as needed. 
  • Fold in the raisins. Place in a greased bowl with a warm wet towel on top, and set in a warm place to rise for around 1 1/2 hours.
  • When the dough has double in size, measure into equal parts (pictured is a 4 braid round loaf) and braid. Place in a greased round pan (8") or on a parchment lined baking sheet and set aside to rise for 45 minutes to an hour.
  • While the challah is rising for a second time, preheat your oven to 350 F.
  • Brush with egg wash and bake on 350 F for approximately 35-45 minutes, or until the top is dark golden brown.