Challah Bread – Sephardic Bread
Recipe originally published 22 September 2022
This year, I wanted to make abundant loaves of bread to celebrate the Jewish New Year, and since my family celebrates Sephardi traditions, I wanted to share this recipe. Challah is a bread steeped in history and tradition, for both Ashkenazi Jews and Sephardic Jews — this is a slightly different challah bread though. The challahs from the Sephardic Jews are generally more flavoured with seeds.
We make both versions when celebrating with friends from afar or extended family. I love both versions of challah bread, this is more of an everyday bread studded with seeds, and if cut in loaf slices, it works well for sandwiches too.
In this version, there are caraway, sesame seeds, black seeds (I opted for what I had on hand Nigella seeds) and anise seeds. One major difference in this challah is that it’s not as rich of a dough (less eggy), and instead of braiding it, the rope-shaped dough is traditionally twisted and formed in rounds. When it hits the yeasted dough, the beautiful chemistry of the heat rises, resulting in a gorgeous family favourite. A delightful versatile bread to celebrate, whether you’re joining in on the festivities or not!
Black seeds (black cumin), and Nigella Sativa (N. Sativa seeds, similar to black sesame seeds) have a history of their own dating back even to the Babylonian (Talmudic) times, when the seeds adorned baked bread during the ancient days. You may hear it called seasoned bread because of the seeds, which brings us to this bread.
Tools & more
Baking tray
Baking set/bundle
Kosher salt
This challah bread is a Sephardic-style bread. Eat alone or with your Seder. Serve it for your next feast or on your entertaining table.
- 2 tablespoons white sesame seeds
- 1 tablespoon caraway seeds
- 1 tablespoon nigella seeds (or black sesame seeds)
- 2 teaspoons anise seeds
- 2 ¼ teaspoons (7g) active dry yeast
- 2 cups (450 ml) tepid water
- 2 tablespoons honey
- 5 cups (625g) bread flour, (plus extra for work surface)
- 2 ½ tablespoons olive oil (or preferred neutral oil)
- 1 tablespoon kosher salt
- olive oil, (for oiling the bowl)
- white or yellow cornmeal, (for dusting)
- 1 large egg yolk
- 2 ½ teaspoons water
- Prep:
- Line two baking trays with greaseproof paper/parchment paper.
- Lightly drizzle the lined tray with olive oil, and lightly sprinkle cornmeal on top. Set aside.
- In a small skillet, on medium-low heat, toast the sesame, caraway, nigella, and anise seeds until fragrant (about 2-3 minutes). Switch the heat off, and transfer the seed blend to a pinch bowl or plate to cool.
- Making the Bread:
- In a small bowl, combine the yeast, about 3 tablespoons of tepid water (take this from the 2 cups/450 ml), and the 2 tablespoons of honey. Stir it a little, and let it stand for 5 minutes to bloom. You should see it bubble up or foam a little within 5 minutes or less.
- In the mixing bowl of a standing mixer, with the dough hook attachment, add the flour, olive oil, and the remaining tepid water, mixing on low speed until a soft dough forms. Now, add the salt, yeast mixture, and all except 1 tablespoon of the seed blend (we will use the remaining seed blend later). Mix the dough at medium to low speed for 7 to 10 minutes. Generously, oil a large bowl with olive oil, then transfer the dough to the bowl, cover it with cling film and let it rest in a warm (not hot) space for 1 hour, or until the dough has risen.
- On a lightly flour-dusted surface, turn the dough out and press firmly with your fist or palm of your hand to deflate the dough. Divide the dough in half, and let it rest for 5 minutes. Roll each piece in 50 cm (about 20-inch-long pieces) lengthways. Let the dough rest again for a further 5 minutes. Then, roll both pieces until you get about 32 inches (81 cm) in length. Start from the centre and work outwards, forming each rope of dough into a coil. Tuck in the ends under the coils.
- Transfer each dough round to the prepared baking trays, then use a large bowl (turned upside down) to cover each loaf. Let the dough rest for 30 minutes to 1 hour, or until each one has doubled in size.
- Preheat the oven to 400°F/200°C.
- In a small bowl, whisk the egg yolk and 2½ teaspoons of water. Brush the loaves with the egg wash mixture using a pastry brush, then allow the loaves to rest for 20 to 30 minutes (you may only need 20 minutes depending on the temperature of your environment). Brush the egg wash on the dough once more, and sprinkle the remaining toasted seed blend on top.
- Bake the dough in the centre rack of the oven for 25-30 minutes, or until the loaves are golden brown and sound slightly hollow when you tap the top and bottom. Allow the challah to cool completely before slicing and serving. Enjoy!
Eat it with your typical feast, Seder, or just honey butter, if you fancy.
Anise seeds in this recipe are NOT star anise, so if you don’t have anise seeds just omit them!
