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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 241.7
  • Total Fat: 4.3 g
  • Cholesterol: 21.3 mg
  • Sodium: 359.5 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 7.2 g
  • Protein: 8.6 g

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Spelt Challah, Petitechef's, 1/10 of a large challah or 1 roll, as per instructions

Submitted by: PETITECHEF

Introduction

This is a very gooey dough and does not need much kneading at all. Overkneading when using spelt makes the dough fall apart. That's because it has a low gluten content, which is probably why you are using it in the first place! This is a very gooey dough and does not need much kneading at all. Overkneading when using spelt makes the dough fall apart. That's because it has a low gluten content, which is probably why you are using it in the first place!
Number of Servings: 40

Ingredients

    5 lbs white spelt flour
    3 1/2 T yeast
    1/2 cup brown sugar
    2 T salt
    4 eggs
    3/4 canola oil
    4 1/2 cups warm water


Directions

Sift the flour and make a well in the center. Put the yeast in the center and pour in !/2 of the water. Stir gently to disolve the yeast. Add the sugar, salt, eggs, and the remaining water. Knead the dough just enough to pull it together into a ball. Place in a large oiled bowl. Cover with a clean damp towel and let rise until almost double in volume. Preheat oven to 425F. Punch down the dough to release the gas (and take the challah with brucha.) Divide the dough into 4 equal parts. Form 3 large challahs and 10 small rolls. The large challahs will keep their form well if baked in black aluminum pans. Brush with egg wash (an egg beaten with a pinch of salt) and sprinkle with sesame seeds. Bake for 45 minutes, turning half way through, remove the rolls and continue baking the remaining large challahs for 15 minutes more at 350F. Remove when the top is brown and it has a hollow sound when tapped. Remove the challahs from the pans and let cool on a rack. Store in a crinkly plastic bag, semi-closed until the next day. If storing longer put in an airtight bag and freeze.

Number of Servings: 40

Recipe submitted by SparkPeople user PETITECHEF.





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