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Remember the #icebucketchallenge? This is better. You get a mitzvah, give tzedakah and eat homemade challah. Help us launch our ICJA Annual Campaign 5775 by joining the #challahchallenge. Start on your own or wait to be nominated. Bake a challah, post your awesome photos or video on Facebook (or email) and then nominate three more people. Bake it and give $18 or more to the Annual Campaign or pass on the baking and give even more!

Never made challah? No problem. Now’s your chance to try this foolproof, whole wheat challah recipe.

Challah baking expert? Send your recipe to or post it on our Facebook page, and we’ll share your recipe on this page.

6T yeast
2T brown sugar
2 cups warm water

Mix all of the above in a medium bowl and let it sit until it bubbles (at least 10 minutes).

5lbs. whole wheat flour
1 cup gluton (available in the health food aisle at Jewel or in Whole Foods)
3T salt

Mix the above ingredients in a huge bowl.

6 eggs
1.25 cup oil
1.25 cup honey
3 cups warm water

Dig a well in the dry ingredients and add all the wet ingredients and the yeast mixture. Mix it with a hand-held mixer (or a Kitchenaid, if you’re the type to keep that behemoth on your counter) until it’s no longer so wet. Pour it on the counter and knead it with your hands. If it’s very sticky, add more flour. The dough should bounce back up with you poke it with your finger.

Lightly oil the bowl and return the dough to it. Cover it with a warm, wet towel and leave it in a warm place for at least 2 hours (I put it in the oven, with only the light on).

I normally braid this challah with four strands (click here for a demonstration), but on Rosh Hashanah, I make them round. I roll the dough into a long, thick strand and sprinkle cinnamon and raisins on it before rolling it up like a snail.

Bake at 350 degrees for 35-45 minutes depending on the size of your challahs.

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