Large Batch Spelt No Knead Challah Recipe. Moroccan Seasonings
Posted on 1st of June, 2014 by Lévana
I have been tinkering with no knead Challah ever since I had the good fortune of coming across Zoe François and Dr Jeff Hertzberg’s latest beautiful book, The New Artisan Bread in 5 minutes a day. My whole story is in this link. The purpose of this post is to share the results of my tinkering with a large batch no-knead spelt challah and other breads, a batch made with a 5 pound bag of whole grain spelt flour. I have adapted their no knead Challah recipe to my own personal preferences (less eggs and less honey), which you might welcome as well. The loaves freeze beautifully.
Please follow the instructions included in my link above, using the following amounts. I love the anise and sesame seeds, the way we Moroccans make our bread, which always comes out fragrant and delicious, but feel free to skip these seasonings.
5 1/3 cups warm water
2 tablespoons plus 1 teaspoon dry yeast
2 tablespoons plus 1 teaspoon sea salt
1 cup honey or agave syrup
1 cup olive oil
5 pound bag whole grain spelt flour
1/3 cup anise or fennel seeds
1 cup sesame seeds
Follow instructions given in the linked post above