smartcookie10/18/11




After searching for months for a "heimishe" tasting challah made from spelt flour without sugar, I stumbled upon one that sounded really good. From the very first time I tried it, it was delicious! I've been making these for a diabetic relative ever since and it's way cheaper & healthier than the ones in the store, which include sugar.






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #15475





















  • smartcookie











INGREDIENTS













  • 3 Tbsp yeast










  • 2 cup warm water










  • ½ cup splenda










  • 2 cup selzer










  • ½ cup agava nectar










  • 4 eggs










  • ½ cup extra virgin olive oil










  • 2 Tbsp salt










  • 5 lb white spelt flour (sifted)










  1. Dissolve yeast & splenda in 1 cup water. Add eggs, nectar & oil. Slowly add flour, mixing well. Mix the salt into flour (bag), and continue to knead, adding the rest of flour. Knead for 10 minutes until a silky dough is formed. Important note: DO NOT add more than the 4 cups liquid (water/selzer).



  2. Spelt flour needs less water than the regular flour. I "help" knead the dough by punching it down while it mixes.Cover bowl with damp towel or plastic bag. Rise for 1 hour. Braid your challahs and allow to rise another 30 minutes. Brush top with egg, sprinkle sesame seeds. Bake for 1 hr on 350^.



  3. If freezing challas, rewarm for 20 minutes on 250^.
    Left over challa makes a great spelt "matza meal" for cutlets or flounder.
















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