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Parve
Medium
2 Hours
Diets 
A delicious, fluffy challah recipe with Shibolim White Spelt.
Yields 5 medium-sized challah loaves
5 pounds Shibolim White Spelt Flour
3 ounces fresh yeast
3 eggs plus 1 additional egg for egg wash
1 and 1/4 cups oil
1/2 cup sugar (plus 1 teaspoon for proofing the yeast)
4 and 1/2 cups water, divided
2 and 1/2 tablespoons salt
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/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 rest of the flour, salt, 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 and let it rise for another 15 minutes.
Bake on 350 degrees Fahrenheit for 45 minutes to one hour.
How Would You
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so far the best challah I’ve made, my family enjoys every week
what size cups do you use 200 or 250ml?
A cup is 8 oz.
ez to follow recipe and yummy results. a no fail spelt challah.
This recipe looks identical to “Simple Spelt Challah” but the amounts of some of the ingredients are different (oil, salt). Which recipe is correct? Thank you!