No knead Challah I have been endlessly tinkering with.
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, I have been baking bread more often. 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 Challah and other breads made with spelt, a batch made with a 5 pound bag of whole grain spelt flour.
Spelt: Less Gluten. High Protein. High Fiber. Wonderful flavor!
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 for shaping and baking the Challah included in my link above, using the following amounts. I love the anise and sesame seeds, the way we Sephardis make our bread, which always comes out fragrant and delicious, but feel free to skip these seasonings.
Read about my secrets of good whole grain bread, and you too will become a pro!
- 5 1/3 cups warm water
- 2 tablespoons plus 1 teaspoon dry yeast
- 2 tablespoons plus 1 teaspoon sea salt
- 6 eggs
- 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