Wholegrain Spelt & Oat Challah Recipe
This vegan Wholegrain Spelt & Oat Challah Recipe walks you through the steps to transform wholegrain spelt flour and oats into a festive bread. Challah is a traditional Jewish bread customarily eaten on Shabbat, the Sabbath, and on holidays.
This Wholegrain Spelt & Oat Challah Recipe creates an earthy & rich flavored challah.
Combine the flours with selected nutritious ingredients. Add the yeast and let the magic begin!
With a little patience, you will create a healthy, beautiful and delicious round challah. The recipe comes with detailed instructions and clear imagery to help you along the way.
The aroma of freshly baked challah will soon fill your home!
Enjoy!
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Wholegrain Spelt & Oat Challah
Equipment
- Electric Mixer (with kneading hook attachment)
- Small Heat Resistant Bowl
- Baking Pan
- Baking sheets
- Pastry Brush
Ingredients
Challah
- 2 tbsp Fresh Yeast (or 1 tbsp active dry yeast)
- 6 tbsp Silan – Date Honey (without added sugar or preservatives – 1 tbsp to activate yeast, 4 tbsp for dough, 1 tbsp to brush challah)
- 1 ½ cups Lukewarm Water (¼ cup to activate the yeast, 1 1/4 cups for the dough)
- 2 1/2 cups Wholegrain Spelt Flour (sifted)
- 1 cup Oat Flour
- 1/2 tsp Salt
- 4 tbsp Olive Oil
Coating
- 1 tbsp Silan
- 1 tbsp Water
- 2 tbsp Sesame
Instructions
Gather The Ingredients
- Gather the ingredients for the challah dough.
Creating The Dough
- Warm up a heat resistant bowl by placing hot water in it and then pouring it out.
- In the warmed small bowl – gently mix the yeast, 1 tbsp silan and 1/4 cup lukewarm water.
- Set aside for 15 minutes. This mixture should create bubbles and rise.
- Place the spelt flour, oat flour & salt in a large bowl. Mix until blended and make a well in the center.
- Pour the prepared yeast mixture into the well together with 1/2 cup of water.
- In an electric mixer, on a low speed, start to mix with a hook attachment.
- Gradually add the silan and olive oil.
- Gradually add just enough water to a create a dough that solidifies into a circle but is not too sticky. It should come off the sides of the bowl.
- Using the hook attachment, knead for 10 minutes keeping the speed low.
- Place a cloth loosely on top of the dough bowl and let the dough rise until double in size. This may take about 1 ½ hours, depending on the room temperature.
- After the dough has risen create the challah form.
Forming The Challah
- Form a circle from the risen dough.
- Split the dough into 3 equal parts.
- Roll each part into a long strand.
- Connect the strands on top and spread them apart.
- Begin to braid the strands by first folding the right side over the middle strand then the left strand over the newly created middle. (This is the same process as hair braiding.)
- After creating the braid, join the ends well.
- Leaving the braid flat, begin to curl the braid.
- Create a circle form.
- Tuck the end under the circle.
- Cover the challah form and let it rise for 30 minutes or until double in size.
Preheat The Oven
- While the challah form is rising, preheat the oven to 480 degrees Fahrenheit (250 degrees Celsius) for 10 minutes.
- Lower the heat to 350 degrees Fahrenheit (175 Celsius).
Coating The Challah
- Place the risen challah form onto a baking sheet in a baking pan.
- In a small bowl, mix well 1 tbsp silan with 1 tbsp water.
- Brush the challah with the silan-water mixture.
- Sprinkle with sesame seeds.
Baking The Challah
- Place the challah in the pre-heated oven.
- Bake for 20-25 minutes.
Notes
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