Two Spelt Chalah recipes, which looks better?

Mevater

Wed, Jan 16 2019, 3:04 pm

Which sounds better?

https://www.chabad.org/recipes.....h.htm

Fluffy Vegan Whole Spelt Challah
By Miriam Szokovski

Step 1:
2 tbsp. (20 grams) dry yeast
1 tbsp. (12 grams) sugar
1 cup (200 grams) warm water
Place the yeast, sugar, and warm water in a small bowl. Set aside for 10 minutes. Mixture should swell and thicken. If it does not, try again with new yeast.

Step 2:
½ cup (110 grams) sugar
½ cup (85 grams) oil
½ tbsp. (5 grams) kosher salt
1 cup (200 grams) warm water
5 cups (600 grams) whole spelt flour
Pour the oil, sugar, salt, and warm water into a large bowl. Add the yeast mixture and whisk gently. Add the first three cups of flour. Mix until a loose batter forms. Add the remaining flour one cup at a time until dough comes together in a soft, but not too sticky ball.
Tip the dough out onto a tabletop or kitchen counter and knead for 5-10 minutes. Return to bowl, cover with a damp cloth or saran wrap, and put in a warm place to rise for 1 hour.
[If you want to do the mitzvah of separating challah, you will need to multiply this recipe by three. This would be the point at which you would separate a piece and say the blessing.]
Divide the dough into two equal pieces. Each piece will become one challah. You can braid the challah, but dough made from whole spelt flour is quite soft and doesn't hold the shape as well, so make sure to bake it in a loaf pan which will prevent it from spreading too much. You can also make it round, and bake in a round pan, which tends to hold the shape better.
Optional: If you're not vegan, beat one egg and brush over the challahs. Use the topping of your choice (sesame, poppy, garlic, onion) or leave plain.
Otherwise, just leave the tops plain, or for a sweeter finish, brush with a mixture of maple syrup and vanilla (1 tbsp. maple syrup to 1 tbsp. vanilla).
Bake at 375°F (190°C) for 30 minutes. Cool fully before cutting. Freezes well.
NOTE: spelt flour makes for a softer dough. For a firmer dough (easier for braiding) you can replace two cups of the spelt flour with 2 cups (290 grams) of white bread flour.

Yields: 2 loaves

Spelt Challah LEVANA KIRSCHENBAUM Joy of Kosher

It is no wonder the public often thinks there is no way to enjoy a delicious slice of spelt challah or bread, as it always comes brick-heavy in stores: Mine is light and delicious, and I hope you make it before the austerity week sets in!

65MIN
DURATION
45MIN
COOK TIME
20MIN
PREP TIME
4 CHALLOT SERVINGS
SERVINGS
INGREDIENTS
4 tablespoons active dry yeast
4 cups warm water
1/2 cup honey, sugar or sucanat
4 Eggs
1/2 cup vegetable oil
1 tablespoon salt
12 cups spelt flour
1 egg, beaten with 1/4 cup water
Sesame or poppy seeds (optional)
PREPARATION
Mix the yeast, water and honey or sugar in a big bowl, and let the mixture bubble for about 5 minutes. Add the eggs, oil and salt, and beat. Add the flour, and mix thoroughly. Transfer the mixture to a lightly-floured flat working surface, and knead for about 15 minutes, turning the dough a quarter of a turn every 2-3 minutes and punching it down often to eliminate any air pockets (or transfer the mixture to the bowl of a dough maker. Set for 10 minutes of kneading). Transfer the kneaded dough into a big mixing bowl (remember, it will expand). Sprinkle flour all around the dough. Let rise, covered with a cloth, in a warm draft-free area for 2 hours.

Shape the Challah: divide the dough into 4 pieces. Divide each piece into thirds and roll each third into a long thin rope. Pinch the 3 ropes together at one end to hold them in place. Braid, and place the braid on a foil-covered cookie sheet. Repeat with the rest of the dough. Place the loaves well apart in the pan (you might need more than a pan: Bake one at a time). Brush each loaf with the egg-and-water mixture, and top with seeds if desired. Bake in a preheated 350*F oven for 45 minutes to 1 hour.

Raisin Challah: Served on Rosh Hashanah. Add two cups of raisins to the dough, shape it into 4 round loaves (for each loaf, make a long thin rope, and roll it into a coil)

https://www.joyofkosher.com/re.....cipe/