zoyerteyg's blog

Sourdough challah is a familiar subject on this site, and there have been lots of recipes discussed and shared, with Maggie Glezer's probably in the lead. My only reason for revisiting the theme is that my version of challah, a sourdough adaptation of Jeffrey Hamelman's straight-dough recipe in Bread, is a bit away from the mainstream. To be blunt, nearly everyone who tastes my challah—thankfully, not my family—doesn't know what to make of it at best.

Spelt, honey, and walnuts seem to like each other's company, as demonstrated very happily by this bake. It's true that the scoring leaves a lot to be desired and the loaves could have come out of the oven sooner. Regardless, the crumb was moist and the taste more delicate than the ingredients might suggest, just right for sandwiches in fact.

Having benefited from the collective wisdom of other Fresh Loafers for a while, I thought it was time to make a contribution. This bread is a sourdough adaptation of a straight-dough whole-wheat multigrain loaf with honey and dried malt that my much-loved late father-in-law used to make with a bread machine.