I am going to have to get rid of all my different flours before Passover. Some of the millet spilled and I figured I would throw it into the weekly challah. I usually would let the millet soak for a whole day before using but it was thursday night already and the hour was getting late... I had to just give it a short soak.
I have been experimenting with autolyse. Lately I have been giving my challah at least an hour autolyse before retarding the dough in the fridge overnight. I use a rather wet challah dough, even though it is not the usual thing to do with challah (since you want a nice tight crumb.) This time I was so tired I could not even bring myself to knead the dough and just stuck it in the fridge in it's unmixed state. The next morning, before going to work I kneaded it and stuck it back in the fridge until I came home (3pm.)
With a combination of half soaked millet and un-mixed retardation I was truly prepared for a crunchy, tasteless challah.
What a surprise when I bit into it and it was nutty and sweet and not really crunchy, just a nice texture. A real treat. I wonder if it was the abnormal autolyse. This thursday maybe amaranth! :)
The Challah recipe I used:
5 cups flour
2 cups of more of water
1/2 cup millet
1/3 cup sugar