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Please note that spelt flour, though containing much lower levels of gluten than wheat, is not gluten-free. Celiacs should not eat spelt. Yields 2 challahs.
1 tablespoon Gefen Dry Yeast or other dry active yeast
2 and 1/4 cups warm water
1/2 cup oil
1/3 cup Gefen Honey
3/4 tablespoon salt
4 cups white spelt flour
3 and 1/2 cups Shibolim Extra Fine Whole Spelt Flour
Combine yeast and warm water. Allow the mixture to rest for about 10 minutes, until frothy.
Add oil and honey. Add four cups white spelt flour. Combine.
Add salt and the remaining whole spelt flour.
Allow to rise for no more than 40 minutes.
Preheat oven to 350 degrees. Bake for about 35 minutes.
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