Egg challah is “that Jewish bread” everyone knows, even if they insist on calling it “challah bread”. Water challah is less common, but it’s the one that I get comments about all the time – comments like “but it tastes so GOOD!” and “I had no idea!”. And of course, water challah is what the sephardim in our community prefer. But there are other challah variations, and after almost a year running Love Plus Flour I’m ready to start branching out. My first new challah flavor is going to be a healthy choice – whole wheat.
This is a 100% whole wheat dough – there’s no white flour mixed in, which you sometimes find with industrial wheat breads – that I’ve worked hard to ensure has the same light, fluffy texture as my other challahs. I make it in all the same sizes (roll, 1/2 pound, and 1 pound) and you can even order it with the same special toppings.
If you are looking for a heartier and healthier challah option, I hope you’ll give this a try.