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Recipe by Chaya Ruchie Schwartz

Whole Spelt Challah

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Parve Parve
Easy Easy
30 Servings
Allergens
3 Hours, 30 Minutes
Diets

These light and fluffy challahs are an amazing alternative to challah made with high-gluten flour. Not to mention that you can make this without white sugar. Try it; you’ll see for yourself! Yield: 7 medium challahs or 25 challah rolls

Ingredients

Spelt Challah Dough

  • 6 tablespoons Gefen Dry Yeast

  • 5 cups warm water, divided

  • 4 eggs

  • 3/4 cup Gefen Honey

  • 4 tablespoons sugar or sugar substitute

  • 4 tablespoons salt

  • 1 cup oil

  • 5 pounds whole spelt flour (this also works with whole wheat)

  • 4 dashes Gefen Cinnamon (optional)

  • 1 egg, for brushing

  • sesame seeds, for topping (optional)

Optional Streusel

  • 1/4 cup spelt flour

  • 2 tablespoons brown sugar

  • 1/4 teaspoon Gefen Cinnamon

  • 2 tablespoons margarine

Directions

1.

In a plastic bowl, place yeast and two cups warm water. Stir to dissolve and allow yeast to proof.

2.

Meanwhile, in the bowl of an electric mixer, place the rest of the challah ingredients. Using a dough hook, mix for one minute. Add the yeast mixture and mix for 10 minutes straight.

3.

Cover and let rise for an hour.

4.

Punch dough down and let rise another 30 minutes.

5.

Braid and egg challahs.

6.

Top with sesame seeds, or combine streusel ingredients and crumble over challahs.

7.

Preheat oven to 300 degrees Fahrenheit.

8.

Let dough rise for another 30 minutes.

9.

Bake at 300 degrees Fahrenheit for 30 minutes. Raise oven temperature to 350 degrees Fahrenheit and bake for 15 minutes or until golden.

About:

www.thevoiceoflakewood.com
(732) 901-5746

Whole Spelt Challah

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brana
brana
8 months ago
brana
brana
8 months ago

delicious recipe but too much salt would probably do one or maybe two tablespoons next time