You can make spelt challah that tastes as good as your standard challah–but it’s much, much healthier.
I’ve been on a continuous health journey.
Besides making changes to my life for myself, I also wanted my family to still be able to enjoy yummy food with better ingredients.
Challah is something you can’t give up on, though, and there’s nothing like the house smelling of fresh challah on erev Shabbos and starting off the meal with yummy homemade challah.
Although spelt is still gluten, it’s still a much better option for those still eating wheat and, of course, the healthier sweeteners and oil make such a difference.
I also grew up with family members with wheat sensitivities so my mom has been making spelt challah since forever but she always struggled with getting consistency to be perfect. She finally was happy with the first version of this recipe, but when I got it I wasn’t happy.
With some of the ingredient adjustments, I finally got down to tweaking it to make it work for me and the results speak for themselves! And no one knows it’s healthier! It’s a win-win.
Editors note: We let the dough rise in this Cambro 12-quart container. We picked it up years ago in a restaurant supply store. Online they sell it in packs of 6.
Mommy’s Spelt Challah
Ingredients
- 4 tbsp dry yeast
- 1 tbsp coconut sugar
- 5 cups water, divided
- 5 lbs white spelt flour
- 1 cup maple syrup
- 2-3 tbsp kosher salt
- ½ cup avocado oil
Instructions
- In a mixer (such as Bosch), combine yeast, 1 cup warm water, and sugar. Let proof until foamy (5–10 min).
- Add the spelt flour, maple syrup, and water. Knead for 30 seconds only. Add in the salt and oil. You can add an additional ¼ cup of water if needed (usually not!). Knead for 5-7 minutes.
- Let rest for 10 minutes. And then turn the mixer back on, kneading the dough for another 3-5 minutes.
- Transfer dough to a greased bowl, cover, and let rise for 1 hour. Divide into 5–6 parts, braid, and place in greased pans or baking sheets. Cover and let rise for another 45–60 minutes.
- Preheat oven to 350°F. Brush with egg wash, add toppings (sesame, poppy, or plain), and bake for 40–45 minutes until golden. The bottom should sound hollow when tapped. Cool completely before serving.
Hi, is there a way to make this by hand – without a mixer?
Thank you
I personally never tried it by hand but my mother has and she was happy with the results
yes, same question. Can this be kneaded by hand?
Hi,
Thanks for sharing this recipe! I have two questions:
1) can I substitute honey instead of maple syrup?
2) does the challah taste sweet, and if yes can I put less maple syrup/honey without compromising on the texture of the challah? (We are Sefardi so we don’t wash on sweet challah.)
Thank you!
Hi
No eggs?
same question ?
Hi, it says 5 cups of water divided, but then in the instructions says mix 1 cup water with sugar and yeast. Not sure if it was a typo?
I’m not sure but I’m going to assume that 1 cup of the water goes with the sugar and yeast and the other 4 go in later when it says to add the flour, syrup, and water. I also am still wondering about no eggs in the recipe..
I also want to make sure there are no eggs
I also want to make sure there are no eggs
Great recipe. It was a big succes this shabbes.
Thanks for sharing!
I tried out this challah recipe this shabbos and it came out amazing!
Thanks for a great recipe!!
Can I make with whole spelt flour?
My dough was sticky, is that usual? Anyone have the same issue ?
Is there a way to convert this to 3 kilo recipe for EY?