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amother
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 Wed, Apr 03 2013, 11:21 am
So finally taking the plunge and not going to buy/cook/bake anything with white flour. Please share your successes, flops and any tips.
For starters want to bake challah tomorrow what do you find best to use whole wheat? spelt?
DH is not fully on board with this yet, so I need to make sure things taste good. HELP!!!
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lk1234
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Wed, Apr 03 2013, 11:25 am
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I use "white whole wheat flour" for everything, challas, cakes cookies etc.
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Tamiri
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Wed, Apr 03 2013, 11:36 am
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I think the consensus is not to do it all at once. Gradually incorporate whole wheat into your challa recipe, for example so that people eat it.
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anonymrs
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Wed, Apr 03 2013, 11:42 am
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I don't know where you are but in Israel there is Rubinfeld flour that is 75% whole wheat and in America there is Shibolim that is like that, too.
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mha3484
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Wed, Apr 03 2013, 11:47 am
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I started with white whole wheat and now bake only with spelt. I find it to have a better taste than regular whole wheat flour.
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amother
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Wed, Apr 03 2013, 11:50 am
| Tamiri wrote: | | I think the consensus is not to do it all at once. Gradually incorporate whole wheat into your challa recipe, for example so that people eat it. |
I have been cutting it out gradually, now I want to cut it out completely.
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oliveoil
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Wed, Apr 03 2013, 12:19 pm
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I find spelt to be a lot milder tasting than whole wheat. You can also try white spelt. Good luck!
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studying_torah
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Wed, Apr 03 2013, 12:28 pm
I find that if I sift the flour, it's a lot lighter;
Also adding a bit of orange juice can cut thru the bitterness of whole wheat.
Adding vital wheat gluten, some vinegar and (oddly enough) mashed potato flakes also helps improve texture of wwht dough.
I have made some delicious WWht breads, but never got challah to work as whole wheat- not sure why. 
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chani8
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Wed, Apr 03 2013, 12:48 pm
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Stick with whole wheat. It's the easiest to work with and reliable. For challah, the truth is, the best is to use a bit of challah flour mixed in with the whole wheat.
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