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.
Spelt Challah
Recipe By Hindy Bertram
- Cooking and Prep: 1.5 h
- Serves: 6
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Contains:
Ingredients (6)
Main ingredients
Start Cooking
Images:
Prepare the Challah
Yields 7 thick slices
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Put yeast, all of the sugar, and all of the water in the mixing bowel and activate the yeast about five minutes.
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Add the rest of ingredients and mix for 10 to 15 minutes. Let the dough sit for 45 minutes.
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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
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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.
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