I intended to share this gorgeous challah with you about a month ago, but right after baking and shooting it, I got sick with a respiratory virus that knocked me out for most of April. I went for three COVID tests over 10 days and they were all negative, so it wasn’t that, but some other gem I somehow picked up. Four weeks in and I’m still coughing and tired but starting to feel better. Hope you’re all doing well.

When I first saw this 12 strand Black and White seeded challah on the Instagram feed of @misspetel, I was mesmerized. She is an insanely creative Tel Aviv based food blogger. For years, I have been baking the same 3 braid challah every Friday and it was getting a bit boring. It was time for me to upgrade my challah baking skills.

I’m not going to lie, you will be sweeping up poppy and sesame seeds for a few days after baking this, but the results are so worth it. The braiding looks complicated, but it’s really quite simple. I created a video for you to watch and see how it it all comes together.

I learned the shaping technique in the above video from a little e-book called “My Favourite Braids” from the talented German baker Katharina Arrigoni. Check out her Instagram account @besondersgut She’s a braiding wizard. The e-book is a great resource if you’re keen to learn more. The e-book is a great resource if you’re keen to learn more.

Slicing into the challah yields a beautiful swirly pattern of seeds and adds a great crunchy contrast to the pillowy soft bread. It’s a very impressive presentation. The best part is leftover challah on Saturday morning, slathered with butter, sour cherry preserves and flaky sea salt.

I hope you’ll try baking this one. It’s become a favourite at our house. Take a picture and send it to me if you bake it.