Description
I got a challah recipe from my husband and tweaked it to use spelt flour. This recipe makes a beautiful 2-pound braided challah. I like to divide the dough in 3; make two loaves and one little roll. I like to try different toppings each time I make this recipe, such as sesame seeds, dried onion flakes, granulated garlic, kosher salt, or flax seeds.
Ingredients
- 1 cup warm water
- ¼ cup olive oil
- 2 eggs
- 1 ½ teaspoons salt
- ⅓ cup white sugar
- 2 cups white spelt flour
- 2 cups whole grain spelt flour
- 4 teaspoons xanthan gum
- 1 (.25 ounce) envelope dry yeast
- 1 egg, beaten
- 1 tablespoon poppy seeds
Instructions
- Pour the water
- olive oil
- and eggs into a bread machine pan. Add salt
- sugar
- spelt flours
- xanthan gum
- and yeast. Place into bread machine and set to dough cycle. Check on the dough as it is mixing to ensure that it mixes well. Use a rubber scraper to scrape down the sides of the pan if needed.
- When the dough has finished
- remove and divide into 3 pieces. Shape each piece into an 18 inch long rope. Braid the three ropes together
- seal the tips together
- and fold under the loaf. Place the braided loaf onto a greased baking sheet
- cover with a soft cloth
- and allow to rise until doubled in bulk
- about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Brush the loaf with beaten egg
- and sprinkle with poppy seeds.
- Bake in preheated oven until the challah has turned golden brown
- and the loaf sounds hollow when tapped on the bottom
- 40 to 45 minutes.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 2 hrs 20 mins
Servings: 14