Spelt flour challot
I hadn’t baked with spelt flour before but decided to try to make challah with it for Rosh Hashana. I had read that the dough doesn’t hold its shape as well as white flour, so I made small round ones with the hope that they would keep stay in their form. I had also read that putting the bread in a round pan works too to prevent spreading. I rarely eat white flour, so when I was in Haifa this past summer, I was excited to visit an incredible bakery (I think simply called The Bakery). They have a rack filled with dense, heavy, nutty-flavored breads, all for the purpose of being nutritious, healing foods. One had a special sign that it was for people with parkinsons. The owner was a non baker who started making breads at home for to heal his wife’s ailments. On a counter were half loaves and a large knife to cut samples, like being in a cheese shop. They were delicious!
Neesh Noosh 