I just thought I'd chime in and second PJ's observation that 100% whole wheat brownies are indistinguishable from their white flour cousins. My father is a very vocal whole wheat skeptic, and he devoured the better part of a batch of KAF's "on the fence" brownies made with red wheat flour. p.s. The whole wheat challah recipe in the KAF whole grains baking book has become my go-to challah recipe. Even Israeli guests with very tradition bound tastes loved it!

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