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Soaked Spelt Challah


Grains are known as inflammatory foods. But eaten properly, in the whole form, they can be very good for you. Soaking them helps break it down into a more digestible form for your body. Soaking also makes the whole grains more tender giving a very good texture to your baked items.

  • Duration
  • Cook Time
  • Prep Time
  • 16 PeopleServings


  • 2 cup Water
  • 1/4 cup Honey
  • 1/4 cup extra virgin olive or virgin coconut oil
  • 1 tablespoon Apple cider vinegar
  • 6-7 1/2 cup Fresh ground spelt flour If you aren't using fresh ground it may take a little less flour
  • 2 Eggs (free range)
  • 2 tablespoon Yeast
  • 2 teaspoon sea salt
  • 1-2 cup Unbleached white flour


Mix into the water the honey, oil, vinegar, and spelt flour. Knead until well mixed. Cover and let sit in warm place for at least 7 hours.

After 7 hours, uncover and add the rest of the ingredients. Add unbleached flour until dough is still a little sticky but not sticking to your hands. Knead for 6-10 minutes.

Take out of bowl and place on clean surface. Divide dough in two equal parts with a dough cutter or knife. Divide each part into three and braid (you can do any type of braid, I like the four braid). Place on a baking stone or oiled cookie sheet. Let rise until double, about 20-30 minutes. Make an egg wash and brush thoroughly onto tops of braids. Sprinkle with poppy seeds or your favorite seasoning. (I like to omit the egg wash and brush with extra virgin olive oil. This adds flavor and gives it a bit of a crust. We also like to sprinkle with Dukkah seasoning purchased at Trader Joes.)

Bake at 350*F for 25-30 minutes until golden and sounds hollow when the bottom is tapped.

I recommend serving this with extra virgin olive oil seasoned with salt and fresh ground pepper.