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
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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)