Spelt challah

    Spelt challah

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    About this recipe: 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!

    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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