Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 teaspoons
white spelt flour
whole grain spelt flour
1 (.25 ounce) envelope
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 : )
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!
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!
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 in spelt flour is easier to digest than wheat gluten. Thanks for an amazing bread recipe!
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 relative, and calling it GF, and it's not. It's not regular wheat, and someone with a wheat allergy or sensitivity may do fine with it (but don't take my word for it, check with that individual and/or your doctor), but it *does* still have gluten in it and that exposure can still be dangerous for true celiacs. Wishing all good health!
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 it. I removed the dough used a little flour kneeded very slightly just enough to shape and put it straight into a loaf pan into a slightly cracked oven at 200 degrees for 30 mins to rise and then increased temp to 350 degrees and cooked for 30 minutes. This is an absolute keeper for our family
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 door cracked for 25 minutes and then cook it for 30 minutes at 350. Perfect loaf every time.
This recipe is great! I have only recently started making bread and have only used the Bread maker, never the oven. I was so happy with how this turned out, much better than anything I've tried. The changes I made: No Sugar, I used a little bit of Agave syrup to keep things natural. No xanthan gum and I used Spelt and Whole Wheat, as I didn't have whole wheat spelt. I also crushed 2 cloves of garlic in the egg to glaze over top. Finally only needed 30 mins in the oven. I will make this again and again!
* Percent Daily Values are based on a 2,000 calorie diet.
Spelt Flour Bread Machine Challah
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 55
New for spring! Good-for-you food you’ll love to eat.
Go mild or go wild with Cinco de Mayo Recipes!
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make the perfect loaf of sandwich bread in your bread machine.
See how to make a light and airy challah.
See how to make traditional Jewish egg bread.