Thursday, March 4, 2010

Challah with Spelt and Amaranth


This time I was awake enough to actually mix the dough after the autolyse. Autolyse 2 1/2 hours. The spelt  gave a nice sweet nutty flavor. Be sure to knead much less than you usually would though!

 The amaranth, on the other hand, had a more gritty texture than the millet. There are black and white amaranth seeds and the black seeds did not soften even after the day of soaking. The white seeds did. However, after baking, overnight they seemed to soften a good deal and the challah was much more edible. I liked it even with the funny texture! :)

The recipe I used:
3 cups AP flour
2 cups whole spelt flour
1/2 cup whole amaranth, soaked for a day in 3/4 cup water
1 1/2 cups Water
1/3 cup sugar 
2 eggs

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