Irresistible Whole Wheat Challah Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jun. 12, 2010
I made a half recipe, just in case I wasn't crazy about it, and took it to my synagogue this morning (Saturday) for our small Sabbath service (our big one is Friday night). Everyone went CRAZY when they tasted this! It is super good, moist, very flavorful, with a nice chewiness to it. They asked me to make it again, and often!! I make challah for my husband (and me) every week, and he told me I could switch to this one! I did use the wheat gluten, and I didn't use raisins, since I knew there would be people this morning who don't like raisins. I will make it next Friday for our home challah WITH raisins, since my husband loves them. Thanks so much for this!!!
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Cooking Level: Intermediate

Living In: Monroeville, Pennsylvania, USA

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Reviewed: Jun. 2, 2010
I had been looking for a whole wheat bread machine challah recipe for a while. I tried various recipes, without much luck. Finally, I decided to look for a regular whole wheat challah recipe and make the dough in my bread machine -- I tried this recipe, and it turned out great! I substituted agave for the honey and left out the wheat gluten and raisins. The bottoms of my loaves ended up a little dark; I might reduce the baking time a little. I know I will make this over and over again.
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Photo by sman789
Reviewed: Apr. 24, 2010
Very good recipe and super easy. I made one large loaf with half the ingredients but with 1 additional cup of white flour (so 2 wheat, 1 white). I did not use vital wheat gluten, substituted agave nectar for honey and dried berries for raisins. Also added 1/4 cup milled flax seed. This is something I can eat forever!
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Reviewed: Apr. 16, 2010
This was absolutely delicious! By far the best and sweetest whole wheat Challah I've made! I'll definitely stick with this recipe.... I didn't use the vital wheat gluten or raisins.... It also didn't rise out of the oven much, and took longer than 30 mins in the oven but it came out to be lighter and sweeter than most whole wheat breads! Thank you! UPDATE: If you first proof yeast with water and then add it when you mix both dry and wet ingredients, It rises much more..... I make this every week for shabbat dinner and have gotten many many requests for the recipe!
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Cooking Level: Expert

Home Town: Austin, Texas, USA

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Photo by LINDA MCLEAN
Reviewed: Feb. 25, 2010
Yum! The challah came out beautifully and so delicious! I used three eggs instead of the two and no raisins. Made a wonderful French Toast Toad in the Hole for dinner on this very snowy NJ night! Thank you so much!!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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