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Need a good spelt challah recipe asap!

 
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ulimom









  


Post  Thu, Jul 16 2009, 8:51 am
I no a lil bout baking with spelt...but if anyone has a good spelt challah recipe would greatly appreciate it...ty!!!!
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ValleyMom









  


Post  Thu, Jul 16 2009, 10:03 pm
Brace yourself for an amazing recipe... Trust me--YOU are going to want to HUG me!!
Good Luck!!!

Cousin Ahuva’s Spectacular Spelt Challah
• 4 tbsp yeast

• 2 cups warm water

• a bit of honey.


• let it dissolve and set aside


Get a second bowl…

• 2 cups water

• 3/4 cup honey or agave nectar - I started using agave nectar - low on the glicymic index and also makes a silkier dough!

• 6 eggs

• 1/2 cup oil
• 2 tbsp. salt

• 1 cup flax meal - opt. but great for fiber

Now add yeast mixture and then add the flour - 5 lbs. white spelt plus a bit more.

knead and let it rise at least 1 hour.

Shape and let rise 1/2 hour and bake at 350 for 1/2 hour!
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tgiwbg









  


Post  Tue, Jul 21 2009, 10:07 pm
Spelt Challah
T. dry yeast
2 ¼ cups warm water
½ cup oil
1/3 cup honey
¾ T. salt
4 cups spelt flour
3 ½ cups whole spelt flour

Tip: use the same measuring utensil for oil and honey so the honey pours right out
Mixes easily in 1 kitchenaid bowl
Preheat oven to 350’.
Place pan with water on the bottom shelf of oven so oven is moist.
Touch top of challah with water
Bake challot for about 35 minutes.
Makes 4 large challot
Recipe can be doubled and for 8 challot and making a brocha.
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Mevater









  


Post  Sun, Sep 12 2010, 3:25 pm
Have others tried either of the recipes above?
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life'sgreat









  


Post  Sun, Sep 12 2010, 3:27 pm
ValleyMom wrote:
Brace yourself for an amazing recipe... Trust me--YOU are going to want to HUG me!!
Good Luck!!!

Cousin Ahuva’s Spectacular Spelt Challah
• 4 tbsp yeast

• 2 cups warm water

• a bit of honey.


• let it dissolve and set aside


Get a second bowl…

• 2 cups water

• 3/4 cup honey or agave nectar - I started using agave nectar - low on the glicymic index and also makes a silkier dough!

• 6 eggs

• 1/2 cup oil
• 2 tbsp. salt

• 1 cup flax meal - opt. but great for fiber

Now add yeast mixture and then add the flour - 5 lbs. white spelt plus a bit more.

knead and let it rise at least 1 hour.

Shape and let rise 1/2 hour and bake at 350 for 1/2 hour!

I'm going to try this recipe.

Do any of these recipes make the challah less crumby? I hate that there's way more crumbs than with wheat challah.
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life'sgreat









  


Post  Sun, Sep 19 2010, 8:39 pm
ValleyMom wrote:
Brace yourself for an amazing recipe... Trust me--YOU are going to want to HUG me!!
Good Luck!!!

Cousin Ahuva’s Spectacular Spelt Challah
• 4 tbsp yeast

I hope you're around now - Which yeas do you use? The dry, or live?
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life'sgreat









  


Post  Tue, Sep 21 2010, 1:29 am
ValleyMom wrote:
Brace yourself for an amazing recipe... Trust me--YOU are going to want to HUG me!!
Good Luck!!!

Cousin Ahuva’s Spectacular Spelt Challah
• 4 tbsp yeast

• 2 cups warm water

• a bit of honey.


• let it dissolve and set aside


Get a second bowl…

• 2 cups water

• 3/4 cup honey or agave nectar - I started using agave nectar - low on the glicymic index and also makes a silkier dough!

• 6 eggs

• 1/2 cup oil
• 2 tbsp. salt

• 1 cup flax meal - opt. but great for fiber

Now add yeast mixture and then add the flour - 5 lbs. white spelt plus a bit more.

knead and let it rise at least 1 hour.

Shape and let rise 1/2 hour and bake at 350 for 1/2 hour!

This recipe is great, delicious, soft, not crumbly and doesn't get too dry once you cut it. Definitely a winner and a keeper in this house.

I baked loaves of bread for my son for breakfast and will report how he likes 'em.
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ValleyMom









  


Post  Wed, Sep 22 2010, 4:57 am
WoooHooo!
I am thrilled you like the spelt recipe!! My cousin Ahuva makes it every single Shabbos with very minimal leftovers...
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lshap









  


Post  Wed, Sep 22 2010, 5:09 am
does this recipe also work for whole spelt or just white spelt flour?
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life'sgreat









  


Post  Wed, Sep 22 2010, 12:10 pm
I used lite spelt and it was great. I've done whole spelt recipes in the past and I think they're more or less the same, though obviously the whole is a bit heavier.
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life'sgreat









  


Post  Fri, Nov 05 2010, 10:00 am
ValleyMom wrote:
Brace yourself for an amazing recipe... Trust me--YOU are going to want to HUG me!!
Good Luck!!!

Cousin Ahuva’s Spectacular Spelt Challah
• 4 tbsp yeast

• 2 cups warm water

• a bit of honey.


• let it dissolve and set aside


Get a second bowl…

• 2 cups water

• 3/4 cup honey or agave nectar - I started using agave nectar - low on the glicymic index and also makes a silkier dough!

• 6 eggs

• 1/2 cup oil
• 2 tbsp. salt

• 1 cup flax meal - opt. but great for fiber

Now add yeast mixture and then add the flour - 5 lbs. white spelt plus a bit more.

knead and let it rise at least 1 hour.

Shape and let rise 1/2 hour and bake at 350 for 1/2 hour!

I have to give a HUGE thumbs up for this recipe. It's the best so far and barely crumbles (which is an issue with spelt that I've always had).

I took a part of the dough and mixed some flavor infused oil (Zeta basil and garlic) once it was fully risen. It was really divine.
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allrgymama









  


Post  Wed, Feb 09 2011, 5:30 pm
@tgiwbg: I'll be trying your egg-free recipe tonight. Thanks so much!
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moneyshouts









  


Post  Thu, Dec 15 2011, 9:44 pm
life'sgreat wrote:
ValleyMom wrote:
Brace yourself for an amazing recipe... Trust me--YOU are going to want to HUG me!!
Good Luck!!!

Cousin Ahuva’s Spectacular Spelt Challah
• 4 tbsp yeast

I hope you're around now - Which yeas do you use? The dry, or live?


Life'sgreat, did you get an answer to this question?
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lamplighter









  


Post  Thu, Dec 15 2011, 11:52 pm
Can I make either of these recipes with whole spelt flour only?
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life'sgreat









  


Post  Thu, Dec 15 2011, 11:57 pm
lamplighter wrote:
Can I make either of these recipes with whole spelt flour only?

I think so. I've used lite and/or white. I've made many spelt recipes with just whole and although it's a bit heavier or more crumbly, they were fine.

I don't remember if I did or didn't get a response to that question, but I haven't made challos in a while. IY"H once my girls give me a bit of a longer break in the day, I hope to resume.
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moneyshouts









  


Post  Mon, Dec 19 2011, 9:14 pm
So you don't know if it's dry yeast or not? I tried it with dry yeast-it actually came out pretty good, but the challos barely grew-and the braids spread so I ended up with a bread loaf rather than a braided challah.
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life'sgreat









  


Post  Tue, Dec 20 2011, 1:55 am
moneyshouts wrote:
So you don't know if it's dry yeast or not? I tried it with dry yeast-it actually came out pretty good, but the challos barely grew-and the braids spread so I ended up with a bread loaf rather than a braided challah.
Did you let it rise too much? It needs to rise just as much as written. Otherwise it falls.
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a1mom









  


Post  Fri, Sep 13 2013, 1:33 pm
Just bumping this to say thanks for the awesome recipe
I halved the recipe, used all whole spelt and coconut oil- It came out fabulous- yummy and soft. Thanks.
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