This recipe is from Norene gilletz mealleaniyumm. I bake this recipe for less time than recommend and my husband love it. I also put more sugar so the challah will rise faster and better. When I make this challah I double or fourth the recipe.
- 3 1/2 spelt flour -
- 1 1/2 tsp salt -
- 1 Tablespoon active dry yeast -
- 1/2 cup sugar -
- 1 1/8 lukewarm water (105 to 110 Fahrenheit) -
- 2 Tablespoons canola oil -
Put yeast, all of the sugar, and all of the water in the mixing bowel and activate the yeast about five minutes. And the rest of ingredients and mix for 10-15 minutes.
Let the dough sit for 45 minutes. With a bit of oil on your hands depending on how sticky the challah is shape into 2 challahs and let sit for another 45 minutes and bake for for 17 to 22 minutes depending on oven at 375 f.
Challah should be brown on the bottom and a tinge of brown on top. Bake on middle shelf of the oven as well