Reb kanievsky challos with spelt/cousin ahuvah recipe

amother

Thu, Oct 05 2023, 1:08 am

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 would actually love to try this one.

can I leave out the eggs?

I need exact measurements. what does 5 lbs of flour plus a bit more mean?

how many challos does it make?

is a cup of water- 240g?

do you add water to the bottom of the oven?

amother

Lightblue

Thu, Oct 05 2023, 1:44 am

I have an amazing egg free spelt recipe.
Everyone who taste it takes the recipe and passes it around
2 kilo flour - regular or spelt
2 TBS salt
2 cups sugar - I do about 1.5
4 TBS dry yeast
1 liter warm water
1 cup oil- I use approx 2/3 cup

At the bottom of the bowl add salt then the flour on top make a ditch for the sugar and yeast on top.
At the water and wait for the yeast to bubble. Add half the amount of oil then knead when nearly fully kneaded at the rest of the oil and knead it in the best you can.
Rise the dough. Plaid the challahs and rise for 30 to 60 mins. Egg and sesame if you want.
Bake on 170 until the color is golden or brown to your liking.

Posting anonymously as too many people have taken the recipe from me.

amother

Thu, Oct 05 2023, 3:48 am

amother Lightblue wrote:

I appreciate so much you posting this.

could I ask you some questions?

rise the dough - for how long?

does spelt need to kneaded for long to develop gluten as I read in one recipe? it doesnt make sense to me - thought the opposite - cos its low gluten it needs to be left alone , just mixed well, little kneaded to developthe little gluten there is?

after plaiding the challah let rise for 30- 60 min? how should I tell till when?

does spelt in general need to rise till 50 per cent cos will collapse cos low gluten?

dry yeast - can I use dry active yeast?

how big are these loaves? how many challos? do you bake it in a loaf pan?

which type of oven do you use? fan?

do you put water at the bottom of the oven

approx how long do you bake it for?

amother

Thu, Oct 05 2023, 3:49 am

amother Lightblue wrote:

which brand spelt do you use?

amother

Lightblue

Thu, Oct 05 2023, 6:32 am

I've used a few companies, Ive made them in Israel my family have done it all over the world.

It has to rise at least to double in size. I let it rise until I have time to plait it. Sometimes one HR sometimes 3....
I weigh my dough, 6 Challahs of 400grams, 6 rolls of 150g. And a bit usually for kids.
For me this is 3 shabboses with no guests, I use the rolls for seuda shilishit. But my kids are not huge challah eaters.
Raising challah after plaited I use to do 20 mins but once my oven was busy so had to wait a bit longer and they were much softer but I wouldn't do longer than an hour. Really depends on how busy I am.
Use fan oven, never heard of putting water in.

amother

Thu, Oct 05 2023, 6:55 am

amother Lightblue wrote:

thanks so much.

its interesting that you can let it go 3 hrs. spelts gluten mustnet be overisen or it collapses?

also do you use loaf pans? if yes approx which size?

amother

Sun, Oct 22 2023, 1:04 am

amother Lightblue wrote:

sorry - is this dry active yeast or instant yeast?

amother

Sun, Oct 22 2023, 1:11 am

amother Lightblue wrote:

is this done y hand or in a machine?

can it be done in the bosch white bowl or do I need the silver bowl?