Ingredients
Method
- In a large mixing bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
- Whisk in honey, 2 eggs, oil, and salt until well combined.
- Add spelt flour gradually, mixing with a wooden spoon until a shaggy dough forms.
- 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.
- Place dough in an oiled bowl, cover with damp towel, and let rise in a warm place for 1 hour until doubled.
- Punch down dough and divide into 6 equal pieces. Roll each piece into a rope about 16 inches long.
- 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.
- Place braided loaf on a parchment-lined baking sheet. Cover and let rise 45 minutes until puffy.
- Preheat oven to 375°F. Beat remaining egg and brush over challah. Sprinkle with poppy seeds.
- Bake for 30-35 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach 190°F.
- 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).