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substitute 1 or 2 pounds of the whole spelt flour with white spelt flour.
use 4 cups water instead of 3¾ cups. If you want to use whole spelt flour but want lighter challahs,
This recipe is ideal for white, light, and whole spelt flour. If you are using light or whole spelt flour,
options are included here.
sweetener that is high in fructose and is not especially healthful. Honey is a better choice, but both
RECIPE NOTE The original recipe for spelt challah calls for agave nectar, which is a natural
the poppy or sesame seeds. Let the challahs or rolls rise for 20 minutes.
45 minutes.
to activate and bubbles begin to form, about 5–10 minutes.
or honey or ½ cup xylitol
breads & Egg-Free Almond Flatbread Spicy Flatbread Cheddar Cheese Flatbread Savory Millet Muffins Chocolate Chip Oat Muffins Cranberry-Pecan Muffins Apple Cinnamon Bread Shehakol Challah Rolls Bread-Machine Hamotzi Bread Bread-Machine Shehakol Bread Gluten-Free Oat Bread High-Protein Bread Bars Egg-Free Kamut Muffins with Honey Glaze High-Fiber Muffins Honey-Sweet Corn Muffins Egg-Free Nut Butter Muffins Kamut Muffins Carrot Mu
8 small challahs
muffins EGG-FREE SPELT CHALLAH

5 pounds white spelt flour
1½ cups oil
½ cup honey
4¼ cups warm water
3 tablespoons kosher salt
4 tablespoons dry yeast
Oil for brushing
4 tablespoons sesame seeds (optional)
1. In the bowl of an electric mixer,
combine half the flour (about 8
cups), the oil, honey, water, and
salt. Knead to mix well.
2. Add the dry yeast and remaining
flour and knead for 5 minutes. Let
the dough rest for 5 minutes and
knead once again for 5 minutes.
Remove the dough from the mixer
and place in a greased plastic bag.
Let rise for 45 minutes.
3. Preheat the oven to 450˚ F. Grease
2 baking pans or line with baking
paper.
4. Braid the dough into 4 large chal-
lahs or 8 small challahs and place on
lined or greased pans. Brush with oil
and sprinkle with the sesame seeds.
5. Bake challahs for 10 minutes at
450˚ F. Reduce the temperature to
350˚ F and bake for an additional
35 minutes.

Spelt Challah
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