Need a good spelt challah recipe asap!

ValleyMom ↓

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!

anewday

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.

life'sgreat ↓

Sun, Sep 12 2010, 3:27 pm

ValleyMom wrote:

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.

↑ life'sgreat ↓

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?

↑ life'sgreat ↓

Tue, Sep 21 2010, 1:29 am

ValleyMom wrote:

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.

↑ life'sgreat ↓

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.

↑ life'sgreat ↓

Fri, Nov 05 2010, 10:00 am

ValleyMom wrote:

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.

moneyshouts ↓

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?

↑ life'sgreat ↓

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.

↑ moneyshouts

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.

↑ life'sgreat

Tue, Dec 20 2011, 1:55 am

moneyshouts wrote:

Did you let it rise too much? It needs to rise just as much as written. Otherwise it falls.

a1mom

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.

↑ Mevater ↓

Thu, Apr 20 2017, 4:32 pm

ValleyMom wrote:

Has anyone found a (Whole) Spelt Challah recipe they like even better?

Do you use more yeast when baking with Whole Spelt?

pause

Mon, May 01 2017, 11:30 am

This dough was a pleasure to work with! Will update how the challah actually tastes, crumbles after Shabbas...

Thanks for bumping it!

BTW, I did it all in one bowl. I let the yeast sit in the water and honey for about five minutes and then added the rest of ingredients in order.