Week 3: Whole Wheat Challah

We started buying whole wheat bread when we couldn’t find any kosher breads other than the Ezekiel bread at Trader Joes, and let me just say, you need to be in the mood to taste whole grains, sprouts and tree bark if you’re going to enjoy this bread.  It really makes you appreciate the industrial revolution. I decided to try out whole wheat challah so that my wife will feel a little less guilty about eating it.  If it were up to me, I’d figure out a way to refine flour even more, and maybe even add a little red meat in there (note to self: figure out a steak-challah recipe).  But I must say, when I took the plunge and indulged by wife’s desire to be ‘healthier’, I was pleasantly surprised by the outcome. I’ll preface this by saying that I only made one batch of it, and I went off of advice that a friend gave a while ago — don’t make it 100% whole wheat.  I replaced three of the eight cups of bread flour with whole wheat flour, and aside from a slightly browner ‘whole wheat’ appearance, you wouldn’t have known it was whole wheat.  So, I don’t know what the final ratio of whole wheat  to bread flour should be. Next time I make it, I’ll up it to four cups of whole wheat flour and see how it goes.

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