Big ‘n’ Fluffy!!! Honey Whole Wheat Challah (ITJB)
If youda told me that the fluffiest bread I ever made would be 40% whole wheat, I woulda called you a liar. But now I believe!
I’ve been making more whole grain breads lately. But cold roast chicken sandwiches need Challah. So, I started looking through my books for a whole wheat Challah. Glezer? Nope. Hensperger? Uh-uh. Reinhart? Not in the books I have (I know there’s such a formula in Whole Grain Breads, but I ain’t got. Hey, Santa! Hannukah’s almost over!). So, whaddya know? Inside the Jewish Bakery has this Honey Whole Wheat Challah formula! So I gave it a whirl. Floyd posted the formula here (http://www.thefreshloaf.com/recipes/honeywholewheatchallah).
This is a very rich bread. Lots of oil and eggs and honey. But it’s got whole wheat, so it’s nutritious. The dough behaved very nicely. Good moist texture, easy to handle. I followed the instructions, except I used the Glezer strand-shaping method (roll out each piece into a flat circle, then roll up into a cylinder).
The loaves expanded hugely, both in the proofing and in the oven. These are LARGE Challot. And very airy and melt-in-your-mouth tender. And deliciously eggy and wheaty. Never had sliced chicken found a happier place!
I highly recommend this formula. Would be good for rolls, too.