All this talk about bread made me think about Spelt flour, which I first bought to use for making bread.
One time I was out of regular flour when the family wanted biscuits and gravy so I substituted with some spelt flour instead. It made the best biscuit gravy we had ever tasted, so now the family insists I make biscuits and gravy using the spelt flour in my roux. It gives the gravy a bit of a nutty flavor that compliments the sausage really well.
Spelt flour also works for making other gravies as well. I use it in chicken, turkey, beef, and pork gravies all the time and my family likes it much better than using regular flour.
That’s good to know. I’ve never tried Spelt, but always wondered about it. Probably any flour could be used. I wonder what flavors a rye might bring?