whole spelt challah

Ingredients

Instructions

1. 1

   mix 1 kgwhole spelt flour, 2 tbspdry yeast, ½ cupoil, ½ cuphoney and 1½ tbspsalt. mix until fully combined.

2. 2

   while mixing, slowly add the 2¼ cupwarm water, and mix until combined.

3. 3

   once all is combined, Knead the dough for at least 10 minutes, until the dough is smooth and no longer sticky.

4. 4

   Place the dough in a lightly oiled bowl. Cover tightly with plastic wrap, then place a towel on top for insulation. Let rise in a warm spot for 2-3 hours or until doubled in size.

5. 5

   Once the dough has risen, punch down the dough and divide into strands. Braid into your desired challah shape. Place on a baking sheet lined with parchment paper.

6. 6

   Cover with a towel and let rise for another 30 minutes.

7. 7

   Preheat the oven to 180°C (355°F). Brush the challah with the beaten egg and sprinkle with sesame seeds or your chosen topping.

8. 8

   Bake for 12 minutes, then rotate the pan for even baking. Bake another 12 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.

9. 9

   For small rolls: 80 grams, bake at 180°C for 7 minutes then rotate for another 7 minutes.