This foolproof challah is made with both white and wholegrain spelt flours, with a little help from your bread machine in preparing the dough. Plaited, then baked in the oven, it's a fabulous loaf that will please all challah lovers!
I used only whole grain spelt and put the dough into a bread pan to rise and cook. I used the rest of the ingredients as listed in the recipe. It is soooooo good and received thumbs up from even my pickiest eater. My husband has allergies to wheat (luckily not gluten), so this is a great option for our family. This is the 5th recipe that I have tried and it beats all those others hands down. Thanks for a wonderful recipe : ) - 24 Oct 2010 (Review from Allrecipes US | Canada)
Excellent bread! I used four cups of fresh ground spelt and no xanthan gum. I used the dough cycle on my breadmaker, and then raised it in two smaller loaf pans until double and baked at 350 for 25 minutes. Delicious! - 24 Mar 2011 (Review from Allrecipes US | Canada)
The first time I made this it didn't rise very well. This time I warmed the water in the microwave for 30 seconds and I sifted (actually wisked) the xanthan gum into the flour. It rose beautifully! - 22 Apr 2010 (Review from Allrecipes US | Canada)