Whole Spelt Challah:
(Can use a Bread machine for mixing, kneading, and rising ONLY)
***Adapted from challah recipe in the Kosher by Design cookbook on page 16***
In bread machine pan, put in wet ingredients first:
1 and 2/3 cups warm/hottish water
2 and 1/2 eggs (or a little less than 1 cup egg substitute)
A little over 1/2 cup canola oil
Put in dry ingredients next (except for yeast):
6 1/2 cups whole spelt flour
3/4 cup sugar
2 and 1/2 tsp salt
Directions:
Make a shallow well in the dry ingredients and put in 2 packages of rapid rise yeast.
Turn on your bread machine and set it to the Dough/Pasta (1 and 1/2 hour) cycle where it mixes, kneads, and lets your dough rise.
Shape the challahs (makes 4 small challahs) and let them rise for 30 minutes.
Baste them with egg and bake for 30 minutes on 350.
~ Recipe submitted by Sarrit Kovacs
February 5th, 2010 11:02
And if we dont have a bread machine?
February 7th, 2010 20:05
Sarrit answered your question with the following:
“It’s not a bread machine recipe…it’s just a recipe that can be kneaded and risen in a 2 lb bread machine…but that’s all I use the bread machine for to make my life easier…just to knead it and for it to rise. The shaping, second rising and baking I do in a conventional oven.”
February 10th, 2010 13:12
So is there a specific way to mix it if using regular kitchenaid? how long is first and second rise? I’m asking because I know that spelt flour rises differently that wheat.
April 3rd, 2010 23:45
What does one half an egg mean? thats rediculous!!!
April 12th, 2010 20:24
I would let it rise until it doubles in size, between 1 to 2 hours, for the first rising and then for 30 more minutes after you shape it.
By 2 and 1/2 eggs, I mean 2 large whole eggs and 1 egg white (only).