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Fluffy Spelt Challah

This challah recipe is one you can feel good about! Made with 100% spelt, very minimal sugar and tastes just as good if not better than a st

Shaina Benzaquen

Challah
Picture Credit: Kosher.com

Prep Time180 Minutes
TypeParve

Challah

4 tablespoons dry yeast

4 tablespoons sugar

2/3 cup warm water

1 cup avocado oil

6 eggs

2 and 2/3 cups warm water

4 tablespoons salt

7 cups spelt flour

7 cups white spelt flour

1 egg for glaze

Topping Suggestions

everything bagel spice

sesame seeds

za'atar

Gefen Olives

Prepare the Dough

Combine the sugar and yeast in a small bowl of warm water and set aside to rise.

In a separate bowl combine eggs, oil, water, sugar and salt, Once the yeast mixture has risen add it to the bowl and mix.

Mix in the flour one cup at a time. You can use a wooden spoon and later on knead with your hands as the dough becomes sticky.

When the dough is completely kneaded and smooth, cover in the bowl and set it aside to rise for 45-60 minutes.

Shape and Bake

Separate the challah (read more about hafrashat challah here) and begin to braid your loaves.

Place the loaves in a pan and brush the tops with one beaten egg. Sprinkle desired toppings.

Preheat the oven to 350 degrees Fahrenheit and allow the challahs to rise again for 40 minutes.

Place your pans in the oven and bake for 50 minutes. Enjoy!

From Kosher.com






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