Healthy Kosher KidsSPELT CHALLA
This Challa recipe uses yeast, but has no added sugar, yet it has always risen beautifully. There is something sweet about the spelt flour that enables it to rise without the addition of sugar. Make sure the water is warm enough to stimulate the yeast, but not hot enough to numb it; you should be able to hold your finger in it without burning.
Another advantage with spelt dough is that it takes less kneading; in fact over kneading your dough will make it heavy. Mix the flour in just enough to be very well combined, and easy to handle.
Ensure the room is warm to encourage the dough to rise and you will not have to wait too long either as it rises quickly.
2 oz yeast
4 cups warm water
2.5kg spelt flour, white, wholegrain spelt or a mixture of the two.
5 eggs, beaten
1 cup oil, olive or other, can be a mix
2 Tbsp sea salt
Dissolve 2 oz yeast in 4 cups of warm water.
Add about 7 cups of flour (1 kg), mix well.
Pour in beaten eggs slowly, combine well with flour mixture, then add oil.
Add 7 cups of flour, mixing as you add, then 2 tablespoons salt. Continue mixing in flour, about 3 cups, until the dough is manageable.
Knead lightly to combine well, add a little oil around edges of bowl to avoid sticking and leave to rise for 1-2 hours.
The dough rises quite fast and as it is softer than wheat dough it needs to go in to the oven soon after it is shaped or it may lose its shape.
Bake in a hot oven for 20-30 minutes. Keep an eye on the challos as they do not get brown in the same way as wheat challos so you may need to feel if they are ready.
This recipe can be used to make small rolls, shaped or topped in any way. Seeds can also be mixed in to the dough for a crunchy, tasty alternative.
CROUTONS
This is a great way to use leftover challa. Cut into small squares, place in to a baking tray and sprinkle with olive oil. Mix in crushed garlic and any herbs or spices you would like. Mix well and bake till firm and crispy. These taste great in a thick butternut soup!
Comments are currently closed.