Best 2 Spelt Flour Bread Machine Challah Recipes

Are you ready for the most heavenly, braided goodness? This selection of spelt flour bread machine challah recipes is a baker's dream come true. Each recipe is crafted using the finest spelt flour, resulting in a loaf that's both wholesome and bursting with flavor. From classic challah to creative twists infused with unique ingredients, these recipes cater to every taste and occasion.

Embark on a culinary journey as you discover the magic of Jewish challah. Dive into the realm of classic challah, with its golden crust and fluffy interior, perfect for tearing and sharing. Experience the nutty delight of whole wheat spelt challah. Indulge in the irresistible sweetness of honey spelt challah. Craving something savory? Try the aromatic herb and cheese challah.

And for those seeking a touch of elegance, the rosemary olive oil challah is a masterpiece of flavors. Each recipe is meticulously detailed, guiding you through every step, from measuring ingredients to shaping and baking. The outcome? A picture-perfect loaf of challah that's not just visually stunning but also incredibly delicious.

So, whether you're a seasoned baker or just starting your bread-making adventure, this collection of spelt flour bread machine challah recipes will unlock a world of culinary wonders.

Check out the recipes below so you can choose the best recipe for yourself!

BREAD MACHINE CHALLAH

Bread Machine Challah image

Talk about a crowd-pleaser! This beautiful braided bread makes a statement. The challah bread recipe makes lovely bread that is slightly sweet and nicely tender.

Provided by Marsha Perry

Categories Bread Machine Recipes

Number Of Ingredients 10

Ingredients

½ cups water
3 eggs (beaten, use large eggs)
¼ cup canola oil
¼ cup sugar
1 teaspoon salt
3 ½ cups bread flour
2 teaspoons active dry yeast
1 egg yolk
1 Tablespoon water
1 pinch salt

Steps:

This recipe is for a two-pound machine. Use the dough setting.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (I use a Zojirushi bread machine and with that, I add the liquids first.) Use the dough setting.
Check the dough after five or ten minutes of kneading. You'll want the dough to form a smooth, round ball. However, if it's a little wet, don't worry about it.
If the dough is too dry add liquid a teaspoon at a time until the dough balls up. If really too wet, add flour a tablespoon at a time until it looks as expected.
When the dough is done put it on a lightly floured board.
Note that the dough will be very sticky. I used a bench scraper to help me work with the dough. It helped me a lot!
Divide the dough into three equal sections. Make each section into a ball and put it onto a cookie sheet covered with parchment paper. Cover the dough with a clean, lightweight kitchen towel. Let the dough rest for 10 minutes.
After the dough has rested, roll each ball into a rope.
My dough ropes were about 16 inches long. The next time I make challah bread, I'm going to make them longer.
Take the dough rope on the right and pass it over the center rope That dough rope is the new center rope. Then take the rope on the left and pass it over the center rope. It's now the center rope. Repeat until you get to the end of the dough ropes.
Tuck the ends underneath. Move the braided bread to a cookie sheet that's been greased or covered with parchment paper.
Cover the bread with a clean, lightweight kitchen towel and let the bread rise for an hour
Remove the towel. Brush the bread with the egg wash.
Bake the bread in a 350-degree oven for 30 to 35 minutes. If the bread starts to get too brown you may want to put a sheet of foil over it for the last 10 to 15 minutes of baking.

Nutrition Facts : Calories 288 kcal, Carbohydrate 42 g, Protein 9 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 76 mg, Sodium 288 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving

SWEET BREAD MACHINE SPELT CHALLAH

Sweet Bread Machine Spelt Challah image

Spelt is a wonderful alternative to wheat, particularly for those who are wheat intollerant. I developed this recipe awhile back, adapting it until I was satisfied with the end result. It's a sweet, chewy bread that is delicious straight out of the oven, but still good the next day. It isn't as light or as fluffy as wheat, but it has a great taste that I think you will enjoy. If you find that there is too much sugar in this recipe, feel free to decrease the amount you use or substitute it with honey, brown sugar, agave nectar - or whatever agrees with your taste buds and dietary restrictions.

Provided by Chef Erbecca

Categories Yeast Breads

Time 1h

Yield 1-2 challas

Number Of Ingredients 9

Ingredients

3/4 cup water
2 eggs (check for blood)
1/3 cup oil
1 teaspoon salt
1/2 cup white sugar
ground flax seeds, to taste (optional)
3 2/3 cups spelt flour
4 teaspoons instant yeast
raisins (optional)

Steps:

Put in the ingredients into your breadmachine in the order recommended by the manufacturer.
Select 'dough cycle'.
In my bread machine, I am able to add in raisins after the first mixing - it beeps. Check your machine for directions on adding ingredients in after starting the dough cycle.
Preheat oven to 350°F.
When taking out dough, if too sticky, roll in flour to ease shaping.
Braid loaves and place in oiled baking pan (I recommend 8x4 non-stick).
Cover with oiled plastic wrap and let rise for 45 minutes. Can skip this step if in a rush.
Coat top with egg yolk and sprinkle with poppy or sesame seeds, if desired.
Approximate bake time: One challah -. 45 minutes. Two challahs -35 minutes. Three challahs - 25 minutes.

Nutrition Facts : Calories 1223.7, Fat 83.3, SaturatedFat 12.7, Cholesterol 372, Sodium 2482, Carbohydrate 107.3, Fiber 4.3, Sugar 100.2, Protein 19

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the taste and texture of your bread.
Make sure your yeast is active. If you're using dry yeast, proof it in warm water with a little sugar before adding it to the other ingredients. If you're using fresh yeast, crumble it into the warm water and let it sit for a few minutes before proceeding.
Knead the dough until it is smooth and elastic. This will help develop the gluten in the flour, which will give your bread a chewy texture.
Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide gas, which will cause the bread to rise.
Bake the bread in a preheated oven. This will help the bread to rise evenly and develop a golden brown crust.
Let the bread cool completely before slicing and serving. This will help the bread to retain its moisture and flavor.

Conclusion:

Spelt flour is a healthy and delicious alternative to wheat flour. It is a good source of fiber, protein, and vitamins. It also has a slightly nutty flavor that makes it perfect for baking. If you are looking for a healthier way to enjoy traditional bread recipes, spelt flour is a great option.