Artisanal Whole Spelt Challah with Traditional Braiding
A traditional Jewish braided bread made entirely with whole spelt flour, creating a nuttier, more complex flavor than conventional white flour challah. The spelt gives this challah a heartier texture and slightly earthy taste while maintaining the classic soft, pillowy interior and golden crust. This recipe includes both small and large batch measurements, making it perfect for family dinners or special occasions. The dough comes together easily and requires minimal rising time, making it accessible for home bakers. The traditional egg wash creates a beautiful glossy finish that's enhanced with sesame seeds or your preferred challah toppings.
Ingredients
- 3 pounds Shibolim Whole Spelt flourall-purpose flour1:1none
Creates lighter texture but less complex flavor
- 2 ounces fresh yeastactive dry yeast1 packet per ouncekosher
Use 1 packet (2.25 tsp) active dry yeast per ounce of fresh yeast
- 2 ½ cups water, divided
- 2 eggs
- ⅝ cup oil
- 1 ½ tablespoons salt
- ½ cup sugar, plus 1 teaspoon for proofing
- 6 pounds Shibolim Whole Spelt flourall-purpose flour1:1none
Creates lighter texture but less complex flavor
- 4 ounces fresh yeastactive dry yeast1 packet per ouncekosher
Use 1 packet (2.25 tsp) active dry yeast per ounce of fresh yeast
- 5 cups water, divided
- 4 eggs
- 1 ¼ cups oil
- 3 tablespoons salt
- 1 cup sugar, plus 1 teaspoon for proofing
- 1 additional eggs, for egg wash(optional)
- 2 additional eggs, for egg wash(optional)
- sesame seeds, or your favorite challah topping(optional)
Instructions
- 1
Crumble yeast into a small bowl and add one cup of lukewarm water and one teaspoon sugar
- 2
Mix yeast mixture and let sit for 5 to 10 minutes until bubbly or foamy
- 3
Put half of the flour into mixing bowl and make a well in the center
- 4
Add proofed yeast to the well along with eggs, oil, sugar, and another cup of water
- 5
Mix on low speed until combined
- 6
Add remaining flour, salt, and remaining water
- 7
Mix for 5 minutes, then let rest for 10 minutes
- 8
Mix again for 5 minutes and let rest for 10 minutes
- 9
Divide dough and braid immediately
- 10
Place braided challah in greased pans
- 11
Brush with egg wash and sprinkle with sesame seeds or preferred topping
- 12
Let rise for 15 minutes
- 13
Bake at 350 degrees Fahrenheit for 45 minutes to 1 hour
Tips
The dough should be slightly sticky but manageable - spelt flour absorbs liquid differently than wheat flour so adjust water gradually if needed.
Perform hafrashat challah (separating a portion of dough) as required by Jewish tradition when making this amount of dough.
Fresh yeast creates the best flavor, but you can substitute with 1 packet active dry yeast per ounce of fresh yeast called for.
Good to Know
Store covered at room temperature for up to 3 days or freeze wrapped for up to 3 months
Dough can be made 1 day ahead and refrigerated after first mixing, then brought to room temperature before braiding
Serve warm or at room temperature, excellent for French toast the next day
Common Mistakes
Don't skip the rest periods between mixing to avoid overworking the spelt flour
Ensure yeast is foamy before proceeding to avoid dense bread
Don't overbake as spelt can become dry more quickly than wheat flour
Substitutions
Use 1 packet (2.25 tsp) active dry yeast per ounce of fresh yeast
Full guide →Creates lighter texture but less complex flavor
FAQ
Can I make smaller batches from this recipe?
Yes, the recipe provides both 3-pound and 6-pound flour measurements - use the smaller quantities for family-sized portions or scale down proportionally.
How do I know when the challah is fully baked?
The challah should be golden brown and sound hollow when tapped on the bottom, or reach an internal temperature of 190°F.
Can I freeze challah dough before braiding?
Yes, wrap the dough tightly after the final rest and freeze for up to 1 month. Thaw overnight in refrigerator before braiding.