Traditional Slow-Rise Sourdough Challah

Traditional Slow-Rise Sourdough Challah  |

I love bread.

And while gluten-free breads are wonderful in their own way, they just don’t really measure up to good ol’ gluten-full bread.

You can imagine the hope that surged within my heart when one of my good friends told me that her gluten-intolerant daughter had eaten old fashioned sourdough and handled it just fine. I spent many months pondering whether or not I would be able to handle it as well.
After some in-depth sleuthing I decided the only way I could know for sure, was to try it myself. . . . so I did.
Traditional Slow-Rise Sourdough Challah  |
I have been baking with traditional whole wheat sourdough for about 6 months now with no digestion difficulties and I LOVE IT! It makes wonderful loaves, brownies, coffee cakes, pancakes, English muffins. . . you name it. 🙂
Traditional Slow-Rise Sourdough Challah |
If you’re interested in learning more about traditional sourdough and gluten intolerance, check out these two articles by Ann Marie over at Cheeseslave, and this one by Katharine Czapp, and this one by Mary Enig & Sally Fallon.

Are you a sourdough lover? Check out my easy Quick Fix Sourdough Pancakes and my Garlic & Herb Sourdough Crackers, both completely gluten-free. 😉 Also, stay tuned. . . I’m working on a traditional sourdough cookbook! Woo-hoo! 🙂

Traditional Slow-Rise Sourdough Challah
Modified from The Challah Blog
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  1. 1 c. bubbly starter
  2. 2/3 c. filtered water
  3. 1/4 c. coconut or olive oil
  4. 1/4 c. honey
  5. 1/2 t. salt
  6. 3 eggs, divided
  7. 4 c. freshly ground whole wheat flour (I like to use this kind)
  1. In large ceramic or glass bowl, mix together starter, water, oil, honey, salt, one whole egg, and two egg yolks.
  2. Add in salt and flour, one cup at a time. When dough is too stiff to stir, dump out onto floured table or board and knead until smooth and elastic (about 5 minutes).
  3. Place dough in clean, warm bowl and cover with plastic wrap. Let rest 2 hours.
  4. After two hours, divide dough into two equal sized balls. Divide each ball into four equal sized balls. Roll each ball into a rope (about 12 inches long). Braid.
  5. Set braided loaves on lightly greased cookie sheet or two 2-quart casserole dishes, cover well with plastic wrap, and let rise for 6 hours.
  6. When risen, preheat oven to 350 and brush with remaining egg whites. Sprinkle with sesame or poppy seeds, if desired.
  7. Bake for 45 minutes, or until hollow went tapped.
  8. Let cool before slicing.
Raias Recipes

Don’t know how to braid challah?

Check out this post by The Shiksa in the Kitchen.

{This recipe is shared with Allergy Free Wednesdays, Clever Chicks, From the Farm, Frugal Days, Sustainable Ways, Gluten Free Fridays, Green Living Thursdays, Homesteaders Blog Hop, Natural Living Link-Up, Proverbs 31 Thursdays, Raising Homemakers, Simple Lives Thursdays, Slightly Indulgent Tuesdays, Tasty Traditions, Teach Me Tuesdays, The Homestead Barn, What’s Shakin’, and Wellness Wednesdays.}


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