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Submitted by HannahT
Ma’s famous and most incredible spelt challah, with no eggs!
1 tablespoon + 1 teaspoon dry yeast
3 and 1/2 cups warm water
1/3 cup demarara sugar + 1 tablespoon
1 cup oil
1 kilo (8 cups) spelt flour
1 tbsp salt
Mix yeast, warm water and 1 tbsp sugar, let it sit until it bubbles.
Add rest of the ingredients. Mix well, don’t over mix (I do it by hand though you can definitely use mixer).
Let rise for an hour – not longer.
Preheat oven to 180° Celsius (or 350° Fahrenheit)
Put into pans lined with baking paper (you won’t be able to shape this dough… it comes out quite watery).
Let rise for a few more minutes, add toppings of your choice and bake for about 40 minutes – depends on the size of your pan.
Freezes well, make sure to double wrap to keep it fresh.
How Would You
Rate this recipe?
This recipe is a winer! The only adjustments I made was I only did 3 cups of water instead of 3 1/2 and I used brown spelt flour. The dough was heaven to work with and so easy to braid.The challahs look amazing and are super fluffy!
It’s a challenge to get spelt Challot just right- we’re so happy you loved this one!
Also, can I just put less water so it can be more workable?
We haven’t tested it, but sure, you can try!
Can I use brown spelt for this recipe?
can I use white spelt challah for this recipe?
You should be able to.