I’ve been making Estee Kafra’s water challah exclusively for the last few years. It’s light, airy, and has never failed me. In an effort to eat more healthy, however, I wanted to try switching to spelt challah. I figured I’d start with the same recipe and tweak it as needed — but it worked out great! For the Shabbos night and day meals, I am a traditionalist and use only plain challah. For Shalosh Seudos, I don’t mind changing things up a bit, so I filled some of the challahs with a savory paste (see instructions below).
Alternatively, you can create a babka twist shape by rolling out the amount of dough for a whole challah into a rectangle shape and then spreading with the savory sundried tomato filling. Roll up jelly-roll style, then slice lengthwise down the middle, exposing the filling, and twist together, creating a screw shape – as seen on Shortcuts by Family Table! Bake as directed below.
Yields 5 large challahs
Spelt flour is more water soluble than wheat is, so when replacing white flour in a recipe, you’ll want to cut back on the liquid in the recipe. Start with three-quarters of the amount of liquid and add as needed.
You can use store-bought pesto to fill your challah to the same effect.
Photography and Styling by Saraizel Senderovits