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My review
Spelt Flour Bread Machine Challah
LORIBARRY
"I got a challah recipe from my husband and tweaked it to use spelt flour. This recipe makes a beautiful 2-pound braided challah. I like to divide the dough in 3; make two loaves and one little roll. I like to try different toppings each time I make this recipe, such as sesame seeds, dried onion flakes, granulated garlic, kosher salt, or flax seeds."
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Ingredients
2 h 20 m servings 193 calsOriginal recipe yields 14 servings (1 loaf)
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Directions
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Prep
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Cook
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Ready In
- Pour the water, olive oil, and eggs into a bread machine pan. Add salt, sugar, spelt flours, xanthan gum, and yeast. Place into bread machine and 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.
- When the dough has finished, remove and divide into 3 pieces. Shape each piece into an 18 inch long rope. Braid the three ropes together, seal the tips together, and fold under the loaf. Place the braided loaf onto a greased baking sheet, cover with a soft cloth, and allow to rise until doubled in bulk, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Brush the loaf with beaten egg, and sprinkle with poppy seeds.
- 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.
Nutrition Facts
Per Serving: 193 calories; 6.1 g fat; 30.8 g carbohydrates; 6.2 g protein; 40 mg cholesterol; 299 mg sodium. Full nutrition
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Reviews
Read all reviews 1313 Ratings
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Most helpful positive review
10/24/2010
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 ev...
Most helpful critical review
11/8/2014
I Followed the recipe and ended up with a big blob of dough that didn't even look braided after rising (it was very pretty until then). Where did I go wrong? Just threw it in a pan to bake. H...
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10/24/2010
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 ev...
3/24/2011
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 f...
9/10/2010
NOT GLUTEN FREE, NO CELIACS! OK, sorry. Nothing against this recipe. I haven't tried it, so I gave 5 stars since that's what it has right now. I saw someone saying they made this for a Celiac re...
4/22/2010
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 beautif...
10/28/2009
I make this every week now, Love it! I don't braid it anymore, just plop it into a baking tin and let it rise then bake it for 40 minutes. My family just loves it and it is healthy, the gluten i...
1/3/2011
OMGosh this was by far the best spelt recipe I have found. I used 4 cups of whole grain spelt flour that I had I ground in my vitamix, I didn't use the xanthan gum and it was fabulous without...
8/21/2010
Love this recipe. I don't braid it. I shape it into a loaf on the counter with a little more spelt so it doesn't stick and through it in a bread pan. Let is rise in the oven at 200 F with the...
7/19/2011
Excellent Recipe! I left out the xanthan gum, since I have no clue what that is, so I didn't have it in my house. I have never made bread with olive oil, so I was a bit nervous, so I used 1/4 ...