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–+ servings
Spelt Challah Bread
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5 from 1 vote

Spelt Challah Bread

A traditionally braided bread, with a golden crust on the outside, and deliciously soft and fluffy on the inside with a touch of sweetness.
Prep Time20 minutes
Cook Time30 minutes
Resting Time3 hours
Total Time3 hours 50 minutes
Course: Appetisers, Light Meals
Cuisine: Bread and Rolls
Keyword: Bread, Challah, Kitka,, Spelt, Wheat Free Baking
Servings: 1 Large Loaf

Ingredients

  • 1 Cup Lukewarm Water
  • 10 grams Instant Yeast
  • ⅓ cup Sugar
  • 500 grams Spelt Flour Plus extra flour for dusting
  • 1½ teaspoons Xanthan Gum
  • 10 ml Salt
  • 2 XL Eggs
  • 1 XL Egg Yolk Reserve the egg white for the egg wash
  • ¼ cup Vegetable Oil
  • 1 Tablespoon Poppy Seeds / Sesame Seeds

Egg Wash

  • 1 XL Egg White
  • 1 Tablespoon Water

Instructions

  • Into the bowl of your stand mixer, add the yeast, sugar, and lukewarm water. Allow the mix to stand for 5 minutes and you will notice the yeast begin to foam, and a frothy layer forms across the top.
  • Add in the eggs, egg yolk, and oil and mix until well combind
  • Add in the spelt flour, xanthan gum, and salt. Knead for 5 minutes on low speed and then increase the speed and mix for a further 6- 8 minutes or until you are left with a soft, smooth, and elastic dough.
  • Turn the dough out onto a lightly floured surface to bring everything together with your hands until it holds a ball shape - I prefer to include this step.
    (Please note that if the dough seems too sticky, add a little more flour at a time but do not add too much or you will be left with a dry finished product)
  • Place the dough into a bowl and cover with plastic wrap and allow it to rise in a warm spot for around 1½ - 2 hours or until the dough has doubled in size.
  • Turn out the dough onto a lightly floured surface. This quantity of dough will give you one large loaf or 2 smaller loaves, depending on which you prefer.
  • 1 Large Loaf - Divide the dough into 3 equal portions. (I prefer to use a scale as this ensures all 3 pieces are the same). Roll each piece of dough into a long rope of around 40cm in length.
    2 Smaller Loaves - Divide the dough into 3 equal portions. Roll each piece of dough into a long rope of around 20cm in length.
  • The next step is braiding the dough. Braid the dough by gathering the 3 ropes of dough and squeezing them together at the top. Now you will loosely braid/plait the dough together. (Video attached in the blog under braiding)
  • Place the braided bread onto a baking tray lined with parchment paper. Allow the bread to rise in a warm place for around 1 hour or until the dough has doubled in size
  • Preheat the oven to 175°C, do this about 15-20 minutes prior to baking the bread.
  • When you are ready to bake the Challah, make the egg wash by whisking the reserved egg white with 1 tablespoon of water. Brush it onto the bread ensuring that the entire loaf is evenly coated. Sprinkle evenly with the sesame seeds.
  • Bake for 25-30 minutes or until a deep golden brown. A loaf that is fully cooked will make a hollow sound when tapped on the bottom.
  • Remove from oven and serve immediately or allow to cool depending on your preference. Hint: This bread is DELICIOUS when eaten warm.

Nutrition

Nutrition Facts
Spelt Challah Bread
Amount Per Serving
Calories 118 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 202mg9%
Potassium 8mg0%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 3g3%
Protein 4g8%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This website provides approximate nutritional information for convenience and as a courtesy only.