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Parve
Medium
1 Hour, 30 Minutes
Diets 
This recipe is from Norene Gilletz. I bake this recipe for less time than recommend and my husband loves it. I also put more sugar so the challah will rise faster and better. When I make this challah I double or fourth the recipe.
3 and 1/2 cups Shibolim Spelt Flour
1 and 1/2 teaspoons salt
1 tablespoon Gefen Dry Yeast or other active dry yeast
1/2 cup sugar
1 and 1/8 cups lukewarm water (105–110 Fahrenheit)
2 tablespoons Gefen Canola Oil
Put yeast, all of the sugar, and all of the water in the mixing bowel and activate the yeast about five minutes.
Add the rest of ingredients and mix for 10 to 15 minutes. Let the dough sit for 45 minutes.
With a bit of oil on your hands, depending on how sticky the challah is, shape into two challahs and let sit for another 45 minutes
Bake on middle shelf of the oven for 17 to 22 minutes, depending on oven, at 375 degrees Fahrenheit. Challah should be brown on the bottom and with a tinge of brown on top.
Yields 7 thick slices
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