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.
