Spelt challah

    2 hours 20 min

    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!

    6 people made this

    Makes: 1 loaf challah

    • 240ml warm water
    • 60ml olive oil
    • 2 eggs
    • 1 1/2 teaspoons salt
    • 65g caster sugar
    • 240g white spelt flour
    • 250g wholegrain spelt flour
    • 4 teaspoons xanthan gum
    • 7g dried active baking yeast
    • 1 egg, beaten
    • 1 tablespoon poppy seeds

    Prep:20min  ›  Cook:40min  ›  Extra time:1hr20min  ›  Ready in:2hr20min 

    1. Pour the water, olive oil and eggs into a bread machine. Add salt, sugar, spelt flours, xanthan gum and yeast. Set to dough cycle. Check on the dough as it is mixing to ensure that it mixes well. Use a rubber scraper to scrape down the sides of the pan if needed.
    2. When the dough has finished, remove and divide into 3 pieces. Shape each piece into a 45cm (18 in) long rope. Plait the three ropes together, seal the tips together and fold under the loaf. Place the plaited loaf onto a greased baking tray, cover with a cloth, and allow to rise until doubled, about 1 hour.
    3. Preheat oven to 190 C / Gas 5. Brush the loaf with beaten egg, and sprinkle with poppy seeds.
    4. Bake in preheated oven until the challah has turned golden brown, and the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes.

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    Reviews in English (14)


    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)