Spelt challah | Imamother

miyodea

Mon, Jan 26 2015, 9:35 pm

3c whole spelt flour
1.75c white spelt flour
.25c honey
.25c margarine (I freeze canola oil)
2t salt
1.5t bread machine yeast
1.75c warm water

Put all ingredients in bowl of mixer and let stand 5 minutes.
Mix until combined, then knead for +6 min. Rise covered for 1-2 hours (until doubled. Depends on temp in kitchen).
Shape (makes 3 small or 2 medium challahs)
Rise 25 min
Brush with egg and topping of choice
350 30 min for small, 40 for medium.

I usually make 3x recipe to take challah.

The dough will feel very different from wheat challah dough. You don't need more flour. Too much will make the final product crumbly and dry. If you want a nicer braid sprinkle some flour on your work surface when shaping but don't knead ii into the dough.

ETA you can adjust amounts of whole spelt/white to your liking, though I wouldn't recommend completely white. Total 4.75c flour.

Last edited by miyodea on Mon, Jan 26 2015, 9:37 pm; edited 1 time in total

Levtov

Mon, Jan 26 2015, 9:36 pm

5 lb. spelt white or whole wheat flour
3 oz yeast
1 C. Oil
1 C. Honey
4 eggs
4 C. Lukewarm water (add a little more if too dry)
2 Tbsp. salt

Dissolve yeast in some of the lukewarm water with a little honey. Place balance of ingredients and dissolved yeast, into mixer. Slowly alternating dry and wet ingredients and then mix ( I use a bosch) for about5-7 minutes. Let rise and make like regular challa.
I prefer making smaller challahs. Let rise real well after Challahs are braided.
My family loves them.
Enjoy