Kyle's Kitchen                                    Last Updated 10/11/2007

Wandering from the straight & narrow, this challah starts with a biga style pre-ferment.

Further straying from the path, it's made with 100% whole wheat flour.

In both fermentation and proofing, time is of the essence,

5 hours of fermentation and 2 hours of proofing.

Nice oven spring for 100% whole wheat.

The crust in really crunchy.

The crumb makes for perfect sandwiches.

Pretty open for whole wheat.

Both the flavor and texture of this bread are great.

Not what you would expect when you hear 'challah'.