Whole Wheat Challah

Friends, I’m really excited about this one.

For the past few months, I’ve been making loaf upon loaf of 1-2-3 sourdough.

It’s tasty and extremely convenient. All you do is get the starter going, mix the starter with flour, water and salt, stretch and fold once, shape, and bake. Super easy.

But sometimes you want a bread with more substance. Sometimes you need that nutty whole wheat goodness.

Which (not to sound like an ad) is when I reach for Peter Reinhart’s Whole Grain Breads book.

I was interested to learn this week that a bunch of bloggers are going to be working through Peter Reinhart’s Whole Grain Breads, baking and posting about each recipe.

In that spirit, I flipped past the multigrain struan, basic whole wheat, transitional wheat, and honey wheat that are favorites in our house. I wanted to try something different.

So when I stumbled upon the whole wheat challah, I figured I would try it out.

I mixed up the biga and soaker the night before.

What makes this bread a challah is the use of one egg and four egg yolks in the soaker!

The next morning I placed the soaker on top of the biga and used my pastry cutter to cut it into small pieces.

then I added the other ingredients.

The great thing about Whole Grain Breads is that it’s a book about a single technique. All the recipes follow from that technique. So once you get it, then the recipes get a sort of rhythm.

As I was making this dough, I could anticipate the next step and knew what it was supposed to look like in each stage of the process.

This time, I chopped the dough into three sections after the first rise in anticipation of making a challah braid. It could just as easily be shaped into a boule or baked in a loaf pan.

After the second rise I brushed the loaf with egg wash and put in the oven.

I can’t believe I didn’t take a picture of the finished product!

But the amazing thing wasn’t how it looked.

It sliced like an absolute dream. So soft. And for taste buds that had been getting AP flour loaves with just a touch of whole wheat flour thrown in, the flavor of the whole wheat challah was gloriously dense and satisfying.

I will definitely be making this recipe again. And I think I’ll try some of the other recipes in Whole Grain Breads too.

One thought on “Whole Wheat Challah

  1. Slow Learner says:

    Your whole wheat challah looks FABULOUS! I keep making Reinhart's white bread and who-knows-whose longevity bread, but haven't tried anything adventurous for too long. Perhaps during the upcoming vacation…


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