June 5, 2011 - 1:21pm
Spelt flour in challah
Although I've been making challah for a long time and have tried various recipes, lately it has seemed bland. Maybe it's because I've gotten so used to multigrain sourdough hearth breads for the balance of the week. However, somewhere I heard or read that adding spelt flour to challah dough gives it a sweet, nutty flavor. Has anyone tried it, and, if so, what proportion of spelt flour have you used? I'd love your recipe!
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I've made hundreds of different challahs over the past 10 years. I've added spelt on occasion, but as never more than 1/3rd of the total flour. The truth is that I've never noticed a change in taste over my all white bread flour loaves. Maybe my tongue's not sensitive to that flavor?
richkaimd,
You're probably right, with all that challah baking experience--if there were a discernible difference, you probably would have noticed it. I will give it a try and will keep your 1/3 spelt formula in mind.
Joyful