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Half Spelt Challah or Rolls



Prepare the Challah


Place sugar, salt, and boiling water in a mixer bowl. Mix together until dissolved. Then add remaining water, oil, vinegar, and eggs. Combine all ingredients in the mixer.


In a separate bowl, combine one cup spelt flour, one cup white flour, and yeast.


In a third bowl, combine remaining flours.


Take about half the flour from Bowl number three and add it to the liquid mixture in Bowl number one. Combine. Once you have a smooth batter, add the contents of Bowl number two.


Remove batter from the mixer bowl into a larger bowl, and gradually add the remaining flour from Bowl number three while kneading constantly. Add as much flour as is absorbed until the dough is elastic and only slightly sticky. Knead well for several minutes.


Shape into loaves and rolls and place in baking pans lined with parchment paper. Make sure to leave enough space between each loaf/roll as the dough will rise.


Brush with an egg beaten with one tablespoon oil and sprinkle sesame seeds, anise seeds, or poppy seeds.


Cover with plastic and let rise in a warm place where there is no draft for about an hour or until almost double in volume.


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and bake each pan for 20 minutes or until brown.


When done, remove from pan and cool on a rack. When completely cool, wrap in plastic wrap and freeze whatever will not be eaten the same day.


Photography and Styling by Tamara Friedman