Bers Parve Challah

Recipe Submitted by wings ..|.. Category: Bread Machine

This is my standard Challah for Shabbat. This is what I make each Friday, I pride myself on having it hot on the plate and tease my dh about toasting his fingers. LOL For Rosh Hashannah and the Shabbatot within the High Holidays I mix in 1/2 cup of minced dried apricots and 1/4 slivered almonds into the dough. Don't braid, it is made into a round loaf twisted around itself like a turban. It is to be a crown for our King. Leave off the salt and seed and replace with a glaze after baking and toaste almonds.


  • 1 1/2 cups of warm water
  • 2 Tablespoons of dry yeast
  • 1/2 cup of raw honey
  • 1/2 cup olive oil (you may also use split coconut and Olive oil)
  • 1 tablespoon salt
  • 3 Tablespoons of poppy seeds
  • 5 whole eggs + 1 set aside for wash
  • 4 cups Unbleached Bread Flour
  • 4 cups Whole Wheat Flour
  • (You may use any combination but this works well)
  • 2-3 Tablespoons of Wheat Vital Gluten
  • Kosher salt for sprinkle and or poppy seeds

**I have also used a cup of oatmeal flour in place of one cup of whole wheat flour. The key is to make it close to 8 cups. You may go under or over a bit depending on environment and flour.


Place the warm water, yeast, and honey in the mixing bowl and blend well. Let it set a moment or two then add oil, salt and eggs, blend well. Gently, taking your time add 1/2 the flours alternating between All purpose and whole wheat. Add the vital gluten and mix for 3-5 minutes. Switch to dough hooks.
Add poppy seeds and then the remaining flours leaving a cup for board kneading. At this point it falls onto you to decide final four content and texture prior to kneading. I like it a bit sticky and hard to handle when I turn onto the board, not too dry.
Turn onto the board and knead, aprox 5 minutes, if the children have been uncooperative or dh this week then knead it a bit more. They need a softer bread. When it has reached a babys bottom soft texture and springs back when poked it is ready to rise. Place it in a large oiled bowl, I use cooking spray, and cover with a non terry towel and rise till double or better.
Turn out of the bowl, knead a minute, cut it into half, then each half into three, four, or six portions portions depending on the strands in each loaf.
Braid the dough, remember nice tight and compact braids. It should be high and rectangular like a loaf, not long. Place each on sprayed cookie sheets. Let it rise to almost double or double. Do not go over this!
Take remaining egg and beat with a tablespoon of water. (The water helps make a firm crispy crust.) Sprinkle with Kosher salt and or poppy seeds.
Bake for around 35-45 minutes, until a beautiful dark golden brown at 350 degrees.

Recipe from, Site Maintained by Donna Young, of