Spelt Flour Bread Machine Challah Recipe - Allrecipes.com
Spelt Flour Bread Machine Challah Recipe

Spelt Flour Bread Machine Challah

Recipe by  

"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 Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    2 hrs 20 mins


  1. 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.
  2. 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.
  3. Preheat oven to 375 degrees F (190 degrees C). 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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Reviews More Reviews

Most Helpful Positive Review
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 : )

Most Helpful Critical Review
Nov 08, 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. Hopefully it will taste ok. Really sad it didn't turn out.


13 Ratings

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!

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!

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!

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!

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

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.


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  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 40 mg
  • 13%
  • 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.

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