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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 [2]).

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.

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Glenn