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Spelt Flour Shabbat Challah with a Nutty Depth of Flavor

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Spelt flour challah has a nutty, slightly sweet flavor and a tender crumb. The dough is enriched with eggs, honey and oil, braided, brushed with egg wash and topped with poppy or sesame seeds.

Working With Spelt

Spelt is an ancient relative of wheat with a weaker gluten structure, so knead gently and don’t over-proof. Its absorption varies by brand, so add flour a little at a time if the dough is sticky. Spelt challah browns quickly; tent with foil if needed.

Kosher Notes

Made with oil, this challah is pareve and suits a Shabbat meat meal. Substituting butter makes it dairy. When baking a large batch of dough (generally from about 2.5 pounds of flour), the mitzvah of separating challah applies; ask your rabbi about the amounts and blessing. Spelt contains gluten.

Freezing

Challah freezes for 3 months, tightly wrapped.

Spelt Flour Shabbat Challah with a Nutty Depth of Flavor
This spelt flour challah brings a wonderful nutty depth to your Friday night table, with a tender crumb that's both substantial and light.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 4 hours 5 minutes
Servings: 12 servings
Course: Bread
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4½ cups spelt flour plus extra for kneading
  • 1 packet active dry yeast 2¼ teaspoons
  • 1¼ cups warm water 110°F
  • ⅓ cup honey
  • 2 large eggs plus 1 for wash
  • ¼ cup vegetable oil
  • 1½ teaspoons kosher salt
  • 2 tablespoons poppy seeds or sesame seeds for topping

What I use for this recipe

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Method
 

  1. In a large mixing bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
  2. Whisk in honey, 2 eggs, oil, and salt until well combined.
  3. Add spelt flour gradually, mixing with a wooden spoon until a shaggy dough forms.
  4. Turn dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Spelt dough will feel slightly different than regular wheat dough, more tender but still workable.
  5. Place dough in an oiled bowl, cover with damp towel, and let rise in a warm place for 1 hour until doubled.
  6. Punch down dough and divide into 6 equal pieces. Roll each piece into a rope about 16 inches long.
  7. Braid the 6 strands together: lay them parallel, pinch tops together, then alternate crossing outside strands over the middle strands, working your way down. Pinch bottom ends together and tuck under.
  8. Place braided loaf on a parchment-lined baking sheet. Cover and let rise 45 minutes until puffy.
  9. Preheat oven to 375°F. Beat remaining egg and brush over challah. Sprinkle with poppy seeds.
  10. Bake for 30-35 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach 190°F.
  11. Cool on wire rack for at least 30 minutes before slicing.

Notes

Spelt flour can vary in absorption, so add extra flour if dough seems too sticky during kneading. This challah freezes beautifully for up to 3 months when wrapped tightly. For a richer flavor, substitute 2 tablespoons of the oil with melted butter (for dairy meals only).
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 245mg 11%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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