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Delicious Spelt Challah


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! Yields 4 loaves


Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.


Prepare the Dough

1. Mix the yeast, water and honey or sugar in a big bowl, and let the mixture bubble for about 5 minutes.
2. Add the eggs, oil and salt, and beat. Add the flour, and mix thoroughly.
3. 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

1. 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 degrees Fahrenheit oven for 45 minutes to one hour.


Raisin Challah: Served on Rosh Hashanah. Add two cups of raisins to the dough, shape it into four round loaves (for each loaf, make a long thin rope, and roll it into a coil)