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

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 S.K.

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8 thoughts on “Whole Spelt Challah”

  • 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.”

  • 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.

  • 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).

  • Hi, I just came across this recipe and am interested to know if I could combine the spelt with wholewheat? Would I need to leave it to rise longer? I ask because I’m in Israel and the spelt is expensive and comes in 500g packs!!
    Any response would be great!

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