kapusta, good point, it’s hard because the pieces stay behind, so either we check that very well, after everything else is sifted and toss it back in with the rest of the flour. Or i know someone who throws it out, which i see no point in doing because than most of the “whole grain” is gone.
BTW, when we do make whole wheat challah we let it rise for much longer and use Wheat glutten to make it fluffier and not sooo heavy.
For those interested there’s also something called White Whole Wheat flour, by king Arthur. It’s better than pure whole wheat. (i don’t really understand how it can be WhITE whole wheat but whatever.) i wouldn’t know where to tell you to buy it in NY, i’m OOT.