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No Knead Challah Bread

No Knead Challah

This recipe is based on the King Arthur Flour one. It is a very nice bread, but not my favorite challah. Still it is so easy and worth saving for a lazy day.

  • ServingsServings


  • 3 cus whole wheat flour (15 oz.)
  • 4 cups all-purpose flour (18 oz)
  • 2 tablespoons vital wheat gluten
  • 1 tablespoon plus 1/2 teaspoon salt
  • 1 1/2 tablespoons instant yeast
  • 1 1/2 cups lukewarm water
  • 4 large eggs
  • 1/2 cup honey
  • 1/2 cup vegetable oil


  • 1 egg (any size) beaten with 1 tablespoon cold water
  • 2 to 3 tablespoons sesame seeds or poppy seeds, optional


To make the dough: Combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts). Stir to make a sticky dough.

Cover the bowl, and let the dough rise for 2 hours at cool room temperature.

Refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 4 days before using.

When you're ready to make challah, remove the dough from the refrigerator, and scoop out about one-third of the dough (about 21 ounces). Transfer it to a floured work surface; a silicone mat works well here.

The dough is not the easiest to work with, so I made one pull apart challah by placing small rolls all around a round pan.  It made two large challahs this way, maybe next time I would try and make three.

Cover the pan, and allow the braid to rise for about 90 minutes, till it's quite puffy. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the challah, and brush it with the egg/water mixture. Sprinkle with seeds, if desired.

Bake the challah for 30 to 35 minutes, till it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F.

Remove from the oven, and carefully turn out of the pan onto a rack to cool.