Looking to make a wheat-based challah? You can go ahead and replace half of the all-purpose flour in this recipe with either white or traditional whole wheat flour. It can help to let the dough rest for about 15-20 minutes after mixing the dough initially, once it's become a shaggy mass before kneading. This rest will allow the whole wheat flour to absorb liquid and become fully hydrated. Alternately, you might consider giving this recipe for Millie's Whole Wheat Challah, which is designed to use 2 cups of whole wheat pastry flour. You can't go wrong with either approach. Happy baking! Kye@KAF

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