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breads & muffins

ORGANIC WHEAT CHALLAH yields 4 challahs or 20 rolls

5 pounds organic white wheat 1. In the mixing bowl of an electric mixer, combine the flour with
flour the sugar, eggs, oil, salt, and water. Knead for 2 minutes to non-GMO
1/3 cup sugar form a smooth dough, and let stand at room temperature for
2 eggs 45 minutes. organic
¾ cup light olive oil 2. Add the dry yeast to the dough and knead once again for 8
3 tablespoons kosher salt or minutes. Let rise for another 45 minutes until the dough is wheat flour
2 tablespoons regular salt double in bulk.
4¾ cups warm water 3. Preheat the oven to 215˚ F. Grease 4 large baking pans or line Using non-GMO organic white
5 tablespoons dry yeast with baking paper. wheat flour instead of the high-
1 egg, beaten 4. Divide the dough and braid to make 4 large challahs, 8 small gluten all-purpose flour has
¾ cup sesame seeds, for sprinkling challahs, or 16–20 rolls. Place onto the prepared pans and significant health benefits. The
place in the warm oven to rise for 20 minutes.
5. Increase the heat to 350˚ F. Brush challahs or rolls with the standard high-gluten flour con-
tains 90 percent more gluten than
beaten egg and sprinkle with sesame seeds. Bake the challahs the all-purpose flours, resulting
for 55 minutes, or bake the rolls for 45 minutes.
in very light and fluffy breads
and challah, but for some they
are very hard to digest. If you
yields 30 rolls
YEAST-FREE QUICK ROLLS want to achieve the familiar result
Because this recipe does not have yeast, you’ll get the best results with smaller rolls. with organic flours, you’ll need to
alter the method of preparation.
3½ cups whole or sprouted wheat 1. In the mixing bowl of an electric mixer, combine the flour, bak- Since organic flours have less
flour (see recipe note ing soda, rosemary, and salt. In a separate bowl, combine the gluten, the dough must first be
on p. 56) water, honey, egg, and oil, mixing well. “autolyzed,” which activates the
1 teaspoon baking soda 2. Slowly add the wet ingredients into the flour mixture and enzymes, and then braided into
½ teaspoon dried rosemary knead until the dough is soft. Let stand for 1 hour. challahs or rolls. This is achieved
1 teaspoon sea salt 3. Knead the dough once again for 5 minutes. Line 2 cookie by combining all the dough in-
1½ cups water sheets or muffin pans with baking paper or liners. gredients except the yeast, letting
3 tablespoons honey 4. Form the dough into 30 rolls, using 2 tablespoons of dough it rest for 45 minutes, and only
1 egg per roll. Place on the lined cookie sheets or in the muffin pans. then adding the yeast. The dough
½ cup oil Brush with the beaten egg and sprinkle with sesame seeds. must be kneaded once again,
1 egg, beaten Let stand for 30 minutes. set aside to rise, and only then
½ cup sesame seeds, for sprinkling 5. Bake in a 350˚ F preheated oven for 25 minutes. braided and baked.

Organic Wheat Challah
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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