Millie's Whole Wheat Challah
This recipe for high-rising challah comes from Lora Brody, author and long-time King Arthur friend. The loaf was inspired by Lora's mother, Millie, who long ago discovered the virtue of using whole-wheat pastry flour to make this light-textured golden braid, traditionally served on the Jewish Sabbath and other holidays. Whole wheat gives the challah deeper color and more complex flavor; and using whole wheat pastry flour, ground from softer wheat than traditional whole wheat flour, allows it to retain its feather-light texture.
Total3 hrs 10 mins
YieldOne 15" to 16" braid, 16 servings