Wholegrain Spelt Vegan Challah Recipe
This Wholegrain Spelt Vegan Challah Recipe is a healthy version of a staple Jewish Bread. Combine wholegrain spelt flour with yeast and choice ingredients to create a delicious, fragrant and beautiful challah.
Challah, the Jewish Festive bread, is an integral part of Shabbat, the Jewish Sabbath, as well as major Jewish holidays. Its eating is both ceremonious and celebratory, and as such it evokes heartfelt memories of meaningful gatherings.
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Wholegrain Spelt Vegan Challah
Follow this healthy Wholegrain Spelt Vegan Challah Recipe to create a staple Jewish bread. Create a challah that is rich in both flavor and texture. Fill your home with the aroma of freshly baked challah while partaking in a time-bound tradition.
Equipment
- Electric Mixer (with kneading hook attachment)
- Heat Resistant Small Bowl
- Baking Pan
- Baking sheets
- Pastry Brush
Ingredients
Challah Dough
- 2 tbsp Fresh Yeast (or 1 tbsp active dry yeast)
- 5 tbsp Pure Maple Syrup (without added sugar or preservatives – 1 tbsp to activate yeast, 4 tbsp for dough)
- 1 1/2 cups Lukewarm Water (¼ cup to activate the yeast, approximately 1 1/4 cups for the dough)
- 3 1/2 cups Wholegrain Spelt Flour (sifted)
- 1/2 tsp Salt
- 4 tbsp Olive Oil
Coating The Challah
- 1 tbsp Pure Maple Syrup
- 1 tbsp Water
Instructions
Gather The Ingredients
- Gather the ingredients for the challah dough.
Creating The Dough
- Pour boiling water into a heat resistant small bowl. Wait a minute, then pour out the water.
- In the warmed bowl – gently mix the yeast, 1 tbsp pure maple syrup and 1/4 cup lukewarm water.
- Set aside for 15 minutes. This mixture should create bubbles and rise.
- Place the spelt 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 pure maple syrup 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 1-1 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 6 equal parts.
- Roll each part into a long strand.
- Connect the strands on top and spread them apart.
- Create pairs of 2 from the strands.
- Begin to braid the strands by first folding 2 strands from the right side over the middle strand, keeping the strands leveled.
- Then fold the left 2 strands over the newly created middle. (This is the same process as hair braiding.)
- Repeat the steps and a braid will begin to form.
- After creating the braid, join the ends well & tuck the ends under the braid.
- 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 175 Celsius (350 degrees Fahrenheit).
Coating The Challah
- Place the risen challah form onto a baking sheet in a baking pan.
- In a small bowl, mix 1 tbsp pure maple syrup with 1 tbsp water.
- Brush the challah with the maple syrup-water mixture.
Baking The Challah.
- Place the challah in the pre-heated oven. Bake for 20-25 minutes until golden.
Notes
Wholegrain spelt flour creates a challah denser than regular flour. It is delicious and very nutritious!
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