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Parve
Medium
2 Hours
Diets 
Follows these directions to bake whole-grain spelt challah that’s perfectly fluffy on the inside with a browned, tender crust.
The recipe includes instructions for baking with 3 or 6 pounds of flour. The 3 pounds flour recipe makes 3 medium-sized challah loaves. The 6 pounds flour recipe makes 6 medium-sized challah loaves
3 pounds Shibolim Whole Spelt flour
2 ounces fresh yeast
2 and 1/2 cups water, divided
2 eggs
2/3 cup oil
1 and 1/2 tablespoons salt
1/2 cup sugar (plus 1 teaspoon for proofing the yeast)
6 pounds Shibolim Whole Spelt flour
4 ounces fresh yeast
5 cups water, divided
4 eggs
1 and 1/4 cups oil
3 tablespoons salt
1 cup sugar (plus 1 teaspoon for proofing the yeast)
1 to 2 additional eggs, for egg wash
sesame seeds (or your favorite challah topping)
Crumble yeast into a small bowl. Add one cup of lukewarm water and one teaspoon sugar, mix, and let it sit for five to 10 minutes until it gets bubbly or foamy.
Put half of the flour into the mixing bowl, make a well in the center and add the proofed yeast in the well.
Add the eggs, oil, sugar, and another cup of water and mix on low until combined.
Add the rest of the flour, the salt, and the rest of the water and mix for five minutes, let it rest for 10 minutes, mix again for five minutes and let it rest 10 minutes.
Divide the dough and start braiding right away. (Remember to do hafrashat challah.) Place it in greased challah pans, brush it with egg wash, sprinkle with sesame seeds or your favorite challah seasoning, and let it rise for 15 minutes.
Bake on 350 degrees Fahrenheit for 45 minutes to one hour.
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