"Barrie J. Lax" <barlax@synapse.net> wrote:
>Maggie Glezer wrote a recipe: Slow Rise Whole-Wheat Challah
>
>Whole wheat Challa is one of those things that doesn't or shouldn't exist.
>Challa was always made out of the finest white flour, not whole Wheat, rye
>or anything else. Why call it a challa ? It's like making Chocolate bagels
>(I saw those recently). I just don't accept calling something something it
>isn't!
>
>Dat's it, dat's what, dat's all (as we Quebecois say).
Always is a pretty long time. If you look at the food timeline at
http://www.gti.net/mocolib1/kid/food.html you'll see that Challah dates
back to about 70 A.D. I suspect that even the finest white flour from that
era would have considerably higher ash content than today's white
flour. All in all, I have trouble ruling out whole wheat flour in making
Challah. It could be a return to an original version of the recipe.
Mike
--
Mike Avery
MAvery@mail.otherwhen.com