Sunday, September 17, 2017

Whole Spelt Honey Challah

--- Retrieved from -

I change up my challah recipe sometimes, and this is our Rosh Hashana version! It's been a hit with my family. If you make it, I'd love to hear your feedback!

You can also make this with raisins, if you're into that.

Whole Spelt Honey Challah

8 cups whole spelt flour, sifted
1 cup oat bran  
2/3 cup ground flaxseed  
1 T. salt  
1/2 cup sugar
1/2 cup honey 2-2.5 cups of lukewarm water*  
1 tsp sugar  
2 tsp dry yeast
1/3 cup oil + a little more for oiling the bowl (I use olive oil most of the time)

 *I find that the amount of water needed varies a lot - depends on the temperature and humidity in my kitchen on a particular day, and different batches of flour behave differently

Directions: 1. Mix 1 tsp sugar with the water. Add the yeast. Allow to proof for about 10 min

2. Mix together dry ingredients (flour, oat bran, flaxseed, salt, sugar)

3. Make a well in the center of the dry ingredients and add liquid ingredients. Mix well. Then knead. 

4. Coat the dough with oil and flip over a couple of times, so the bottom and sides get oiled too. cover with a tea towel to rise till doubled. On warm days, this can be about 1 hour, but can take up to 2 hours.  
5. Punch down. Shape your challot. Cover with a tea towel to rise for about 1/2 an hour. (I usually make 3 challot out of this size batch, so I often double it!) I usually make these in round pans as "pull-apart" challot. Sometimes I brush the tops with honey mixed with some hot water before baking. You can egg wash them if you like, if you're not avoiding eggs.
6. Bake for about 30-40 min at 350 F (175-180C)
Allow to cool before you devour them. My kids like it when I let the tops get extra dark...

Enjoy your Honey Challot!

No comments:

Post a Comment

Hi! Thanks for commenting on Frugal and Kosher! From now on, all comments are moderated, because of the unfortunate prevalence of spammy comments. Thanks for understanding!