Challah Tomato Spinach Pumpernickle After

Tri-Color Challah



Challah Tomato Spinach Pumpernickle Before

Tri-Color Challah

Mike Nadelman
This beautiful tri-color challah bread will truly inspire bakers! This is my favorite way to modify the traditional challah bread recipe. It's tasty, easy to make, and love.
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Total Time 1 hour
Course bread
Cuisine Kosher


Dough Ingredients:

  • 300 grams flour
  • 1 tsp. yeast
  • ½ tsp. salt
  • 1 tbsp. brown sugar
  • 2 eggs
  • 3 tbsp. oil
  • 2/3 cup water

Add On:


  • Mix the flour, yeast, salt, brown sugar, eggs, oil, and water. Knead until dough is smooth and elastic. Brush the dough with oil, cover with a towel, and put the bowl in a warm place. Let the dough rise for approximately 1 hour.
  • Divide dough into 3 equal pieces.
  • Add chocolate to 1 strand. This will be your dark brown strand.
  • Knead the tomato paste into one piece. This will be your red strand.
  • Soak the spinach in water with 1 tsp. salt. Drain and puree. Add the spinach puree to the third piece of dough. This will be your green strand.
  • Roll each piece of dough out to the same length strand. Braid.
  • Place the braided loaf on a parchment-paper-lined baking tray, cover with a towel, and let rise for 30 minutes.
  • Brush with egg and sprinkle with sesame seeds.
  • Bake at 375°F / 190°C for 30 minutes. Cool, then slice and serve.


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