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
Delicious Spelt Challah
- Cooking and Prep: 3 h 20 m
- Serves: 40
Prepare the Dough
Mix the yeast, water and honey or sugar in a big bowl, and let the mixture bubble for about 5 minutes.
Add the eggs, oil and salt, and beat. Add the flour, and mix thoroughly.
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
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 onw 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)