Please enter the email you’re using for this account.
Submitted by HannahT
Ma’s famous and most incredible spelt challah, with no eggs!
1 tablespoon + 1 teaspoon dry yeast
3 and 1/2 cups warm water
1/3 cup demarara sugar + 1 tablespoon
1 cup oil
1 kilo (8 cups) spelt flour
1 tbsp salt
Mix yeast, warm water and 1 tbsp sugar, let it sit until it bubbles.
Add rest of the ingredients. Mix well, don’t over mix (I do it by hand though you can definitely use mixer).
Let rise for an hour – not longer.
Preheat oven to 180° Celsius (or 350° Fahrenheit)
Put into pans lined with baking paper (you won’t be able to shape this dough… it comes out quite watery).
Let rise for a few more minutes, add toppings of your choice and bake for about 40 minutes – depends on the size of your pan.
Freezes well, make sure to double wrap to keep it fresh.
How Would You
Rate this recipe?
Please log in to rate
can I use white spelt challah for this recipe?
You should be able to.