how to make spelt challah FLUFFY ?

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Forum -> Recipe Collection -> Challah and Breads

How to make spelt challah FLUFFY ?

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funwife

Sun, Dec 28 2014, 8:54 pm

I baked a challah with spelt wheat thiss week and it was heavy like a rock, what can be done to make it fluffy like regular challah ?

mha3484

Sun, Dec 28 2014, 9:05 pm

I made spelt bricks for a year until I discovered this recipe.

http://imamother.com/forum/vie.....50820

oliveoil

Sun, Dec 28 2014, 9:13 pm

use fresh yeast, not dry. and be careful not to overknead the dough.

funwife

Sun, Dec 28 2014, 9:16 pm

But who says it works well with spelt wheat as well to make it Fluffy ?

mommyofd1

Sun, Dec 28 2014, 9:32 pm

I've found that the only way is too only use half spelt and half regular flour

busymother

Sun, Dec 28 2014, 10:01 pm

I've heard adding a little xanthum gum goes a long way to adding fluff. Good luck!

TwinMama

Sun, Dec 28 2014, 10:10 pm

I use 100% whole grain spelt flour and BH it comes out very fluffy. I use dry yeast. I make mine in a mixer, let it rise til it's very puffy - at least an hour if not more.
I don't knead the dough instead I take 1 piece at a time and squeeze it down to make the strand instead of rolling it out. By squeezing the dough you're taking out the excess air which is what causes the challah to become heavy.
Hope this helps IY'H. Hatzlocho!

SorGold

Mon, Dec 29 2014, 12:00 am

I add seltzer for half the water. I have never had a problem with dense challah.

Hashem_Yaazor

Mon, Dec 29 2014, 10:20 am

Try proofing the yeast for a long while -- I learned that trick from this recipe:
http://wholelifestylenutrition.....airy/

Imhappy!

Mon, Dec 29 2014, 10:32 am

mha3484 wrote:

I made spelt bricks for a year until I discovered this recipe.

http://imamother.com/forum/vie.....50820

u use this recipe for 100% spelt flour??

mha3484

Mon, Dec 29 2014, 10:58 am

Yes I've used both white and whole and they both came out great.

usa

Tue, Dec 30 2014, 4:28 pm

I make spelt challa rolls regularly. They are not fluffy, but they are quite tasty, and it is a very easy dough to work with.

Here is the recipe I have been using for some time:

Into large bowl put:
3 tablespoons dry yeast
1 cup sugar
4.5 cups warm water
Add to this:
5 lbs sifted white spelt flour
1/4 cup oil
1 tablespooon salt.

Mix by hand until it is a dough. Cover and let rise. In less than hour, it will be risen enough to make into challa. I usually make some twisted rolls for Shabbos, (round ones for the first 3 weeks of Tishrei) and plain rolls for the rest of the week. Put the rolls on a cookie sheet with plenty of room in between them to allow them to rise. Paint with egg, and bake at about 375 degrees until they are done.

lakewood mom

Tue, Dec 30 2014, 4:39 pm

Ur not supposed to let spelt rise too much- and I smear it with a little oil while its rising. I also keep a pan of water in the oven floor while its baking. This keeps the oven moist and prevents it from drying out/ getting hard.

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