Spelt Challah

Photo Credit: Saraizel Senderovits

I’ve been making Estee Kafra’s water challah exclusively for the last few years. It’s light, airy, and has never failed me. In an effort to eat healthier, however, I wanted to try switching to spelt challah. I figured I’d start with the same recipe and tweak it as needed — but it worked out great!

For the Shabbos night and day meals, I am a traditionalist and use only plain challah. For Shalosh Seudos, I don’t mind changing things up a bit, so I filled some of the challos with a savory paste (see instructions below).

Challah Dough

YIELDS 5 LARGE CHALLOS

• 5–5¼ cups warm water, divided
• 1 cup white sugar
• 3 oz (85 g) fresh yeast (can sub with 3 Tbsp + 2 tsp active dry yeast)
• 5 lb (2.2 kg) white spelt flour
• 4 Tbsp kosher salt
• 1 cup oil
• 1 egg, beaten, for egg wash
• toppings, as desired (oats, seeds, or Everything But the Bagel Mix)

Place 3 cups warm water in the bowl of your mixer together with the sugar and yeast. Allow it to sit for 10–15 minutes until the mixture is foamy. Add flour, salt, and oil, along with 2 more cups water. Add more water 1 tablespoon at a time, if needed.

Start mixer on low and increase speed to medium as ingredients are incorporated. Mix for 5 minutes, allow to rest for 2 minutes, and then continue to mix for an additional 5 minutes.