challah recipe using whole grains?

[amphipodgirl]

Can anyone here share a recipe for challah using part or all whole grains?  I'd prefer one you've used successfully, but one from a source you trust highly would be good too.  So far I've tried substituting about 1/3 whole wheat flour into my usual recipe, and the result is too dry for my taste.  I prefer a rich loaf that's a bit moist or at least

Comments

[mercy_rain]

I, uh, don't tend to use a lot of recipes for bread, I'm sort of on-the-fly. :) But if you're dealing with dryness, what you need to do is add moisture to balance it out! Sugar is a "wet" ingredient that makes the final product moister because it's hygroscopic. Fats are tenderizers and give a better mouthfeel to the final product. So if you add a little more of one or both of these, you may improve the moistness and texture of your final product.

[ailsaek]

Oh yes, upping your sugar or honey is good too. I forgot that because I really like a sweet loaf, so I automatically use the higher amount of sweetener.

[ailsaek]

Before my son was diagnosed with Celiac disease, I had what I thought was a pretty good whole wheat challah recipe. I developed it from Joan Nathan's Ultimate Challah recipe from The Jewish Holiday Baker. I think it went about like this

[amphipodgirl]

Thank you both -- I'll try alisaek's recipe, and keep the adjustments in mind, too.

Thanks again!

[treebyleaf]

A real kitchen maven gave me this ratio she'd worked out: one half regular flour to one half whole wheat *pastry* flour (with a spoon of gluten flour on top if you've got it)-- I've had her challah and it's really delightful, she says the fineness of the pastry flour is what lets her use whole wheat but keep the light texture we love.

[gnomi]

I used this as a basis for making spelt challah (I used the ingredients and amounts but used a different method). It came out really well.