It is no wonder the public often thinks there is no way to enjoy a delicious slice of spelt challah or bread, as it always comes brick-heavy in stores: Mine is light and delicious, and I hope you make it before the austerity week sets in!
Spelt Challah Recipe
Servings
4 Servings
Ingredients
- 4 tablespoons active dry yeast
- 3-4 cups warm water
- 1/2 cup honey sugar or sucanat
- 4 Eggs
- 1/2 cup vegetable oil
- 1 tablespoon salt
- 12 cups spelt flour
- 1 egg beaten with 1/4 cup water
- Sesame or poppy seeds optional
Instructions
- Mix the yeast, 3 cups water and honey or sugar in a big bowl, and let the mixture bubble for about 5 minutes. Add the eggs, oil and salt, and beat. Add the flour, and mix thoroughly adding more water as needed up to 4 cups. Transfer the mixture to a lightly-floured flat working surface, and knead for about 15 minutes, turning the dough a quarter of a turn every 2-3 minutes and punching it down often to eliminate any air pockets (or transfer the mixture to the bowl of a dough maker. Set for 10 minutes of kneading). Transfer the kneaded dough into a big mixing bowl (remember, it will expand). Sprinkle flour all around the dough. Let rise, covered with a cloth, in a warm draft-free area for 2 hours.
- Shape the Challah: divide the dough into 4 pieces. Divide each piece into thirds and roll each third into a long thin rope. Pinch the 3 ropes together at one end to hold them in place. Braid, and place the braid on a foil-covered cookie sheet. Repeat with the rest of the dough. Place the loaves well apart in the pan (you might need more than a pan: Bake one at a time). Brush each loaf with the egg-and-water mixture, and top with seeds if desired. Bake in a preheated 350*F oven for 45 minutes to 1 hour.
- Raisin Challah: Served on Rosh Hashanah. Add two cups of raisins to the dough, shape it into 4 round loaves (for each loaf, make a long thin rope, and roll it into a coil)
- Source:
- Levana Cooks
Ultimate fail this recipe was a waste of time. There was not enough flour at all and I had to run to the store to get more in order for it be to not be a soppy gooey mess
it is best to hold back water when making bread because all flours from different places especially spelt can absorb the water differently. I will add that note above.
I love this website and rely on it as iv found the recipes to be really good. However this recipe didn’t work for me. The ratio of water to flour seems off and my dough was gloopy and smelled very fermented!
Thanks so much, sorry this recipe didn’t work, we have had mixed comments on this one, must have to do with the type of spelt flour everyone uses
I don’t think it will come out as good, but you can try and let us know.
Can I replace the oil with unsweetened applesauce
I made one loaf and used 3 cups white spelt flour, 1/8 cup honey & oil, 1 tsp salt, 1 tsp yeast, etc and put in my bread machine on dough setting. Took out and braided it. It turned out perfect. This is a really good recipe. Spelt from different regions varies on water content. I had to add a little flour to mine and fold and stretch a few times to make it less sticky. This lady gives a good demonstration on how to work with spelt.
https://youtu.be/r5y1gwW0R24