Comments on: Spelt Challah Recipe and Variations

By: Lévana

Lévana — Thu, 23 May 2013 14:14:16 +0000

Sima, of course I agree! Besides, the finished baked loaf holds its shape and is feather-light. I confess that like your husband I never go near the conventional challah, homemade or store bought. To me, nothing but nothing is worth all the calories and the white flour. I don’t do “white”:-)

By: Sima

Sima — Thu, 23 May 2013 03:59:51 +0000

Baked this Challah dozens of times. It’s fantastic! The only Challah my husband will touch. So the dough is a lil sticky b/c spelt is such a fine flour but it’s totally worth the effort!!!

By: Lévana

Lévana — Mon, 08 Apr 2013 18:30:27 +0000

Good for you Suzie! I do absolutely everything with spelt.

By: Suzie Massey

Suzie Massey — Mon, 08 Apr 2013 11:51:58 +0000

So excited to find this recipe, Levana. I’m not doing wheat these days, but spelt is my friend. I was relieved to see you used whole spelt. I’ll report back when I finally get baking. Found some whole spelt yesterday.

By: esther

esther — Thu, 04 Apr 2013 16:16:26 +0000

What a success! I made half the recipe on the dough cycle in the bread machine and took it out to braid and baked in the oven! As I “babysat” the dough at the beginning of the cycle, i was tempted to add flour b/c it looked so gooey, but I held out and was glad I did! The dough was perfect! Easy to braid and great to work with! I made 2 dozen challah rolls on two cookie sheets, baked for 30 minutes. They have a great texture, not crumbly at all! Delicious!!!!!!!!!!

By: Lévana

Lévana — Thu, 04 Apr 2013 03:27:00 +0000

Hi Esther,
No problem:-)

By: esther

esther — Thu, 04 Apr 2013 01:05:58 +0000

Do you think I can 1/2 the recipe and make the dough in the bread machine, braid and bake in the oven? Also, do you recommend baking in a challah pan so that the challah does not spread out too much? Thanks! Would love to try the recipe, having eaten only spelt matzoh over pesach and felt soo much better!

By: Lévana

Lévana — Fri, 22 Feb 2013 18:53:54 +0000

Chaya There you go, you will see that much more than a strict recipe, just as long as the recipe is indeed sensible, practice makes perfect! I do think you should transfer the dough to a flat surface (counter) as opposed to kneading it in a bowl, where you might miss some spots that will go un-kneaded.

By: Chaya

Chaya — Thu, 21 Feb 2013 22:37:41 +0000

BS”D
Thanks Levana,

I just thought I would add that I make the recipe in half and I discovered with my regular challah that if I knead it with powder free disposable plastic gloves, that I don’t need to add extra flour. I am kneading it in the glass bowl itself, not even flouring it and it rises like crazy! Then I braid it and bake it in loaf pans and my husband love it B”H! Chag Sameach and Shabbat Shalom From Aus

By: Lévana

Lévana — Wed, 06 Feb 2013 03:47:13 +0000

Chaya, nothing changes. But I would still recommend not dividing the recipe by more than two, because you will be spending just as much time for much less product.