Yield: Makes 1 large braided loaf
As an organic baker specializing in whole grain breads, I often wondered what challah would taste like if made with stone-ground whole wheat flour. This may sound outlandish, considering that challah is the whitest of white breads. But it makes sense if you remember that observant Jews baked and ate this bread hundreds of years ago, before millers began to sift the bran from flour, and all flour was whole wheat. So I went ahead and developed this recipe. Since I was already bucking the norm, I decided to add some chopped apricots to temper the bite of the whole wheat.
Instead of braiding the dough, you may divide it and bake it in two greased 9 by 5-inch loaf pans or shape it into a round and bake it on a baking stone. Loaf pan challah is wonderful sliced and battered to make French toast.
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For whole wheat challah with green olives, replace the apricots with 1 Tbs. finely chopped pitted green olives (any green olive will work here, but I love big, juicy Cerignolas) for a savory version of whole wheat challah, and serve with roast chicken or brisket.
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