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
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)
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).
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^.
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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