READY IN ABOUT 2½ hrs

Spelt Flour Bread Machine Challah

Read Reviews (12)

"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." — LORIBARRY

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 2 hrs 20 mins

Reviews More Reviews

Oct 25, 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 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 : )

—Audball

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Mar 25, 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 for 25 minutes. Delicious!

—drjwall

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12 Ratings

Apr 23, 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 beautifully!

—kdigiorgio

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Oct 29, 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 in spelt flour is easier to digest than wheat gluten. Thanks for an amazing bread recipe!

—ELAINELILY

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Sep 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 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!

—sparkly

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Jan 04, 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 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

—Mo Merrill

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Aug 23, 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 door cracked for 25 minutes and then cook it for 30 minutes at 350. Perfect loaf every time.

—lifesaver2612

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Mar 04, 2010

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!

—Kells

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Nutrition

Calories
193 kcal
10%

Carbohydrates
30.8 g
10%

Cholesterol
45 mg
15%

Fat
6.1 g
9%

Fiber
3.5 g
14%

Protein
6.2 g
12%

Sodium
299 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spelt Flour Bread Machine Challah

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 193
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 0.9g 4 %
Cholesterol 45mg 15 %
Sodium 299mg 12 %
** Potassium 96mg 3 %
Total Carbohydrates 30.8g 10 %
Dietary Fiber 3.5g 14 %
Protein 6.2g 12 %
Sugars 6.1g
** Vitamin A 1 %
** Vitamin C < 1 %
Calcium 8 %
** Iron 14 %
** Thiamin 2 %
** Niacin 4 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.