This is honestly the last healthy spelt challah recipe you’ll ever need.
It could not be more accommodating- this healthy spelt challah is vegan, egg-free, and totally free of refined sugar! It also takes well to fluctuations in rise time, in level of sweetener or in forgetting an ingredient (guilty!).
Somehow, even with the amount of tweaks and mistakes that happens to every well-loved family recipe over time, this challah comes out perfect every time, with a crisp outside and soft, fragrant inside.
It is also an unbelievably quick and easy challah recipe. No long rises, no weird ingredients, and a relatively short hands-on time.
This is why I use a similar dough for my Spelt Cinnamon Buns with Pecan-Maple Topping recipe.
All in all, this spelt bread recipe = minimal sweat that rewards you with a delectable, fluffy, just-barely-sweet challah- I would argue it tastes much better than bland white regular challah! For a truly healthy spelt dough, it’s almost too good to be true.
The flavors are subtle enough to be the perfect pairing for all of your family’s favorite dips and spreads: garlic dip, onion dip, (my personal favorite) avocado, and on and on.
As a true testament to its worthiness: My family has been making this exact spelt bread dough for over 5 years, and whenever we veer from it, we ultimately come back saying “Why did we ever try another recipe?!”
Why Use Spelt Flour for Challah Bread?
- Less gluten– Although spelt contains gluten and is not acceptable for people who have celiac disease, it can be a good option for people who are slightly sensitive to gluten.
- More protein– It also offers a better nutrient profile than typical white bread flour, containing higher levels of antioxidants as well as protein.
- Fiber– Spelt flour is also easier to digest because of its higher fiber content, which feeds the many bacteria in our guts
- Less refined– Spelt is considered an “ancient grain” since it’s less processed than typical wheat, making it easier for many people to digest
- Normalcy– White spelt looks bright and just like typical white-flour challah. It is fluffy, rather than heavy or dense, which is a common complaint with whole-wheat challah.
- Spelt challah rises high, looks beautiful, and has a deliciously sweet, nutty flavor!
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- Spelt Cinnamon Buns with Pecan-Maple Topping
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How to Six-Braid Challah Bread
The braiding can be confusing, so I’ll guide you through it!
Step 1: Separate the amount of dough you’re going to use.
Step 2: Using a knife, slice it into 6 roughly equal parts (no need to use a scale)
Moving on to Step 3: Roll them out into logs that are slightly thicker in the middle and thinner at the ends, and pinch all the logs together at the top.
Step 4: Flip the two end logs with each other.
Just take the far-right and far-left logs, and switch their places!
Step 5: Now let’s start braiding.
The basic method is:
2nd log goes all the way over; highest log comes down to the middle.
First do this on one side, then the other, and so on.
Follow along in the photos here:
After you’ve braided the challah, comes Step 6: simply pinch the ends together when you’re done. Good job!
Completing your six-braid spelt challah
Now that you’ve braided it, you’re almost ready to bake.
These steps are optional to beautify your challah and give it a delicious crust; you can also just bake immediately after braiding, as I often do when short on time.
Firstly, lay your challahs on a baking sheet lined with parchment paper.
Then, brush with egg:
Sprinkle on the toppings of your choice:
…And place in your preheated oven for 20-30 minutes.
More Guidance for Vegan Spelt Bread
I used an “everything” spice for the healthy spelt challah photographed here, but have experience with many others:
-Poppy Seeds
-Sesame Seeds
-A mixture of cinnamon and coconut sugar- great for yuntif!
-Sauteed onions
-Anise seeds- this tasted incredible in contrast with spelt’s sweet, nutty flavor!
Here’s a great trick: Split up the 2 parts of this recipe! After mixing in all the ingredients, you can set it in the fridge overnight for the longer rise.
It will develop a slightly sour aftertaste but it’s so subtle, nobody will know the difference.
Coconut oil, avocado oil, and olive oil all work great. Avocado oil is my preference for a neutral taste.
Canola and other vegetable oils are neutral-tasting too, but tend to promote inflammation and aren’t generally my preference health-wise; I prefer the 3 oils mentioned above.
You totally can omit it. It does round out the flavors really well though, and adds a dessert-like taste.
Don’t feel pressured to braid! I’ve baked this in just about every shape you can make bread.
You can use a loaf pan, just roll into balls, place in a mold, or whatever you’d like.
Hope you try this recipe and love it as much as I do!
Share it with health-conscious family and friends!
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