Pão de forma Challah

That golden crust is picture-perfect, and slicing into it reveals a soft, airy crumb that’s just right. The touch of sugar gives it a subtle sweetness without being overpowering. I've been enjoying it toasted with butter every morning.

The wholemeal flour gives it a slightly nutty taste that I wasn't expecting, and the crust stays golden even after a day on the counter. Toasted a slice this morning and it was still soft inside.

The crumb is so soft it barely holds together when I tear a piece off warm. I didn't expect the wholemeal flour to come through this gently, but it adds just enough nuttiness without weighing the loaf down. Made french toast with the leftovers and it soaked up the egg beautifully.