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–+ servings
round spiral spelt challah on a white paper

Spelt Challah

Author Rachel
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 3 hours
Yield 1 loaf
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Description

Made with 100% whole grain spelt flour. It has a nutty, slightly sweet flavor and is high in both protein and fiber
Kosher, Pareve, Vegan

Equipment

Ingredients

The dough:

  • 3 1/2 cups (500 grams) Bob's Red Mill whole grain spelt flour plus a little more for dusting
  • 1 tablespoon (10 grams) active dry yeast
  • 4 tablespoons date syrup or honey or 4 tablespoons of granulated sugar
  • ¼ cup (60 ml) canola oil and a little more for greasing
  • 1 ¼ to 1 1⁄2 cups (300-360 ml) lukewarm water
  • 1/2 teaspoon salt

For the topping:

  • 2 Tablespoons (30ml) real maple syrup or honey with 1 tablespoon water and a pinch of salt
  • A handful of flaxseed optional

Instructions

  • *Highly recommended* Prepare the flour: Sift the flour and measure 3 ½ cups (500 grams). Always measure flour AFTER sifting. 
  • In the bowl of a standing mixer, fitted with a dough hook, (or in a large mixing bowl if kneading by hand) put flour and yeast and mix on low speed for about a minute.
  • Add the date syrup and oil and mix for another minute.
  • Slowly pour in the water and mix to form the dough. If after 2 to 3 minutes, the dough hasn’t come together and there are pieces of dough at the bottom of the mixer, add a few drops of water.
  • Increase the speed to medium and add the salt. Let the mixer knead for an additional 4 to 5 minutes. Scrape the bottom and sides of the bowl as needed.
  • Transfer the dough from the mixing bowl to a very lightly floured work surface. Finish kneading by hand - stretching, tearing and pushing the dough away from you, folding it back on itself, giving it a quarter turn, and repeating. Finally, give it a nice round shape.
  • Grease the dough with a little bit of oil, cover it with a kitchen towel, place the bowl somewhere warm and let the dough rise until doubled. It can take 1 to 3 hours at room temperature.
  • Roll the dough into a long rope. Spiral it around itself until you reach the end. Tuck the end under the bread.
  • Line a baking sheet with parchment paper and place the Challah on it. Place the pan somewhere warm, cover it with a towel, and let it rise until puffed, about an hour.
  • Heat the oven to 400°F/200°C. When ready to bake, brush the Challah all over the with the maple syrup. Sprinkle on flaxseed.
  • Slide the Challah on its baking sheet into the oven and bake for 25 to 30 minutes. The Challah is done when it is a dark brown (the syrup already makes the dough darker in color) and registers 190°F/90°C in the very middle with an instant-read thermometer.
  • Let the Challah cool on a cooling rack. Enjoy!

Notes

  • Weigh all your ingredients and get everything in order so you can follow the recipe exactly.
  • Mixing the dough: Scrap the sides of the bowl occasionally with a rubber spatula to ensure all ingredients are incorporated.
  • Water: Because each flour is different, stored differently, and has different absorption capacities, the amount of liquid will almost always change. Even if you always use the same flour, it may be that the flour will absorb more liquid on different days. So, start with half a cup of water and add as needed gradually. The dough should be very soft but not sticky. Dough lacking in liquid will be stiffer and less comfortable to work with.
  • The first rise: About an hour and a half or until the dough doubles. But that figure can also change radically, especially if it’s particularly cold weather, which will then require a few hours for the dough to increase in size. In summer, it can be much shorter.
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