Spelt Challah Recipe with Honey

Jump to Recipe

I am so excited to share this challah recipe with you, and hope you will come to love it just as much as our family does! Even though it is made with whole wheat flour, it is still tender and delicious. Keep reading to learn all about how to make this Spelt Challah Recipe With Honey.

What Makes This Spelt Challah So Good?

It is tender and it is delicious. I know some people have had bad experiences with whole-grain baked goods, this will not be one of those times.

I choose to make most of my baked goods with a blend of whole wheat flour and all-purpose flour. My family and most of our friends prefer it this way. This makes a healthier baked good, but one that is still really tender.

Braided challah loaves are show stoppers. They are such pretty loaves of bread. Everyone will be so impressed when you bring this to the table.

Let me teach you how to create a beautiful loaf just like this.

Ingredients

• Spelt Flour- I used spelt flour, but you can also use white whole wheat flour, red, rye, kamut, einkorn, etc. Just make sure it is a high protein flour.
• All-purpose flour- as mentioned above, I like to do a blend of white and whole wheat in my baked goods.
• Water- you can use milk for the liquid, but I like to use water.
• Instant Yeast- you can also use active dry if you prefer, but I like instant.
• Salt- Not only does it add flavor, but helps control the yeast in the bread.
• Honey- I love using honey in my wheat breads.
• Eggs- They add color and add to the texture as well.
• Canola Oil- I like canola oil in this bread, but if you want, you can also use softened butter.

How To Make

This dough is made in a "straight dough" method. It is the simplest for making yeast bread. What this means is all the ingredients are added to the mixer at once and mixed at the same time.

This method is really quick and simple. I gave a variable on the all-purpose flour. Start with the smallest amount, 3 cups, then only add more if you need to.

Mix the dough in the mixer on medium speed for at least 1 minute before checking this. You will want a dough that is just slightly sticky, but not really sticky.

If you need to, add in another ⅓-1/2 cup. Then set the mixer on medium and mix for 6 minutes.

Cover with plastic wrap and let this rise until it has doubled. Form your braids, I will explain more on this below.

Cover again and let it rise the second time. Brush generously with the egg wash. You can top it with poppy seeds or sesame seeds. I chose to leave mine plain.

Bake until it is a beautiful golden brown color.

Forming A 7-Strand Challah Braid

One of the things that have really captured my attention lately with regards to challah is the braiding techniques I am seeing. They are just fascinating. The Challah Prince is one of my favorites to watch.

Here are the basics for braiding 7-strand challah. Start by dividing your dough into 7 equal pieces. You can weigh it if you want. Remember you have enough for 2 loaves, so divide the dough in half first, then each half into 7 pieces.

Roll them into 20-24 inch pieces. Then line them up next to each other.

Beginning at the right side, take the far right strip and bring it over top of the strip next to it. The one you brought over with now be on the inside. Take the 2 strips to the left of this and cross those over what the one to their left. Repeat on the left side.

Let me explain it like this in numbers. They are lined out 1.2.3.4.5.6.7., after bringing it over, they are now lined up like this- 1.2.3.4.5.7.6. Then, 1.2.3.7.4.5.6. Next, 2.1.3.7.4.5.6. Then 2.3.7.1.4.5.6.

Am I confusing you? Read the explanation, then watch the video. I hope that will help.

What Makes Challah Different From Other Breads?

Challah is a rich dough, meaning it uses eggs and fat. There is plenty of bread like this.

I would say the thing that really makes challah different is its religious significance to Jewish people.

Why Is Challah So Important In Jewish Culture?

First, let's start with the name. Challah is pronounced hall-ah. With the "ch", the "c" is silent.

It is served on Shabbat or holidays.

Whenever I hear Jewish people speak of challah, it is always with reverence. It is tradition, it is home, it is a signal of Shabbat.

It is an act of worship and considered a spiritual experience.

I decided to create my recipe as one that will make 2 loves of challah, this is symbolic of the double portions of manna the children of Israel would gather before the Sabbath.

What Flour To Use In Challah?

I used 2 flours for mine, all-purpose flour, and whole wheat flour. As I mentioned above, you can use any type of high-protein whole grain flour you like. My personal favorites for this bread are spelt, white whole wheat, and einkorn.

This blend will create the best tender loaf. You can also use bread flour too, but I don't think it is necessary. Especially since bread flour is more expensive.

Notes

There are a few things to note about making this bread.

First, make sure you mix your ingredients well. If you are mixing in a stand mixer, make sure and mix on medium speed for at least 6 minutes. If you are kneading by hand, you will want to knead for at least 10 minutes.

Next, watch your rise. What I mean by that is to make sure the bread has doubled for both rises.

Don't skip the egg wash, that will give it that beautiful shiny color we all love.

If you want, you can sprinkle the egg-washed bread with poppy seeds or sesame seeds. I wanted to leave mine like they are, but you can change it up if you want.

FAQ

Other Bread Recipes

• Honey Oatmeal Bread
• Multigrain Bread
• Sprouted Wheat Bread
• Whole Wheat Zucchini Bread
• Whole Wheat Pretzels