Made with whole grain spelt, this recipe offers a lighter, more healthful addition to your Shabbat table.
Yields 6 medium-sized challah loaves
Crumble yeast into a small bowl. Add one cup of lukewarm water and one teaspoon sugar, mix, and let it sit for five to 10 minutes until it gets bubbly or foamy.
Put half of the flour into the mixing bowl, make a well in the center, and add the proofed yeast in the well.
Add the eggs, oil, sugar, and another cup of water and mix on low until combined.
Add the rest of the flour, salt, and the rest of the water and mix for five minutes, then let it rest for 10 minutes, then mix again for five minutes and let it rest 10 minutes.
Divide the dough and start braiding right away. (Remember to do hafrashat challah.) Place it in greased challah pans, brush it with egg wash, sprinkle with sesame seeds or your favorite challah seasoning, and let it rise for 15 minutes.
Bake on 350 degrees Fahrenheit for 45 minutes to one hour.