3
  • thumbnail image 1
PDF to Print
[X]

Print recipe

Wholemeal Spelt Challah


Print:
Create a variant
4

Ingredients

0 portion(s)

Spelt Flour

  • 130 g Spelt grain

Wholemeal Spelt Challah

  • 350 g unbleached plain spelt flour
  • 2 tsp dry yeast
  • 1.5 tsp fine sea salt
  • 1 tbsp honey (optional)
  • 40 g melted butter/ghee or macadamia oil and olive oil
  • 1 egg (50 g) (optional makes a softer loaf)
  • 210 g lukewarm water
  • 6
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
5

Recipe's preparation

    Spelt Flour
  1. Place spelt grain into mixing bowl and mill 1 min/speed 9.

  2. Wholemeal Spelt Challah
  3. Note: if leaving out egg, add 50g more water. If using a smaller or larger egg, adjust water accordingly, so that there is 260g of liquid altogether, with egg & water combined.

  4. Mix on speed 6 (medium speed) for 6 seconds, or until combined. Check dough - it should be soft and a little sticky. If your dough isn't a little bit sticky when making wholemeal bread, you'll end up with dry, crumbly bread.  If necessary, add a little more flour and re-mix. Knead for 2 to 3 minutes in Thermomix on interval speed, until soft and stretchy.

    [Note: If you are going to braid this bread, the dough will need a bit more flour - it won't keep it's shape if it's sticky.]

    4. Wrap dough in silicon bread mat (or lightly oil large bowl, roll dough in oil, cover bowl with plastic bag) and leave to rise until doubled in size. (I place it in a cold oven, with a pan of hot water on the bottom shelf, and the warm, moist environment helps it rise. This way it only takes 15-20 minutes to rise.)

    5. Punch down and shape dough. Dough will be quite sticky - add a handful or two of flour if you need to, but only add enough to be able to handle it - don't dry it out with too much flour.

    For a braid: divide dough in three, and roll into equal length ropes, 2 to 3 cms thick. Pinch one end together, braid tightly, pinch other end together, tuck ends under and place on greased or papered tray. Repeat with other ball of dough. Once risen, brush with a mixture of:
    1 egg & 1 Tablespoon water, beaten.

    Sprinkle with sesame seeds.

    For a regular loaf or rolls: Roll dough into a neat log and place in a bread tin, or shape into bread rolls. Brush bread (or rolls) with water, sprinkle with sesame seeds (opt).
    6. Rise bread or rolls in a cold oven with the pan of hot water on the shelf underneath, for about 10 minutes for loaves, or 5 minutes for rolls. (Bread will finish rising during cooking time.)

    7. After bread has risen a little, turn on oven to 200º C (180º fan-forced) and bake for 25 - 30 minutes, or until browned on top and slightly browned underneath. Bread should sound hollow when you turn it upside down and knock on it with your knuckles. If the top is brown but the bottom isn't, you can put it back in the oven upside down (on the oven rack) and give it 5 more minutes.

    Note: Homemade bread is best eaten on the day it is made - the second day it is best toasted.

     

10
11

Tip

Is there anything more wonderful than hot, homemade bread, fresh out of the oven? This wholemeal spelt challah recipe is an old favourite of mine - it looks beautiful and tastes even better . . . crusty on the outside, soft on the inside. Challah is a traditional Jewish braided bread, but you can make the dough into loaves or bread rolls if you like. I use this basic recipe for all sorts of breads.  Sometimes I leave out the egg and increase the water a little, but I do find the texture is softer with the egg, especially when using wholemeal flour. I use my Thermomix for making bread, as you can grind the grain, add all the other ingredients, mix for a few seconds, knead for 2 mins, and the hard work's done!  If you don't have a Thermomix, use wholemeal flour that's as fresh as possible, and mix the dough in a powerful food processor or a bread machine. (Or you can mix by hand, but you'll have to knead the dough for 10 to 15 minutes.)If you want to make a double batch - two loaves - grind 250g of grain then set it aside and make two batches of dough using the recipe below, but use approx. 120g ground grain + 380g plain unbleached white spelt flour per batch. You can of course change the grain to flour ratio depending on how heavy you like your bread.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • My dough doesn't seem to

    Submitted by Sally76 on 16. September 2016 - 22:52.

    My dough doesn't seem to expand much and the bread barely rises. What am I doing wrong? tmrc_emoticons.(

    Login or register to post comments
  • There seems to be a lot

    Submitted by Thermo54 on 2. February 2016 - 15:42.

    There seems to be a lot missing in the method especially at the beginning. Looking forward to trying this recipe.

    Login or register to post comments
  • The best recipe ever!  My

    Submitted by Amam1979 on 1. February 2015 - 21:51.

    The best recipe ever!  My kids love it. I put chia for extra nutrients!  

    Login or register to post comments
  • Oh no! This bread is

    Submitted by Innergise Nutrition on 3. November 2014 - 23:45.

    Oh no! This bread is seriously good! I can't stop eating it! 

    Login or register to post comments
  • I'll be making more of this

    Submitted by Thermomums Krissy on 13. January 2014 - 23:27.

    I'll be making more of this bread! It is very yummy... a little heavier than your wholemeal bread but great to know that the gluten in it is processed is far easier in our bodies than regular Wheat. 

    Today I made 2 lots of this: one with the whole Spelt Grain for the whole amount of flour and braided it into a ring (I love that technique... thanks for the you tube video too) I think it just took an extra 5 or 10 mintues to get more of that hollow sound.

    Then I made some rolls but using the combo of Spelt Flour with Spelt Grain. I wonder if the kids might go for this more with the flour in use but might try them on whole grain first!

    Do you think you can roll it really thin to use for pizza base (or would a gluten free recipe be better- I haven't tried those yet)? Thanks!

    take a look at "Thermomums" on facebook

    Login or register to post comments
  • Vikki, don't worry- as a

    Submitted by Thermomums Krissy on 13. January 2014 - 15:22.

    Vikki, don't worry- as a spelt bread novice, I too was wondering the same thing tmrc_emoticons.)

     

    take a look at "Thermomums" on facebook

    Login or register to post comments
  • When you grind the grain

    Submitted by Quirky Cooking on 23. June 2013 - 20:13.

    When you grind the grain you're making Wholemeal flour, then you add white flour to make a lighter loaf. If you used all grain, it would be a very heavy, crumbly loaf. tmrc_emoticons.)

    Blogger at www.quirkycooking.com.au

    Author of the Quirky Cooking cookbook

    FB: Quirky Cooking

    Login or register to post comments
  • Glad you liked it!!

    Submitted by Quirky Cooking on 23. June 2013 - 20:11.

    Glad you liked it!!

    Blogger at www.quirkycooking.com.au

    Author of the Quirky Cooking cookbook

    FB: Quirky Cooking

    Login or register to post comments
  • Made this today and served

    Submitted by Sarah Bell on 23. June 2013 - 20:04.

    Made this today and served with leftovers of my Chicken & Brown Rice soup! Mmmmm, delicious Sunday lunch!

    Find me at

    www.facebook.com/pages/Kindness-Element/230775547113097

    Login or register to post comments
  • Made this today! Mmmmm

    Submitted by Sarah Bell on 23. June 2013 - 20:01.

    Made this today! Mmmmm Big Smile

    Find me at

    www.facebook.com/pages/Kindness-Element/230775547113097

    Login or register to post comments
  • Will definitely give this a

    Submitted by shelley butcher on 3. April 2013 - 02:30.

    tmrc_emoticons.) Will definitely give this a go thanks.

    Login or register to post comments
  • Dopey question .....do you

    Submitted by wikki4 on 19. January 2013 - 16:41.

    Dopey question .....do you have to buy spelt flour as well as spelt grain ...so you grind 130g spelt grain into flour and then add bought spelt flour as well?  Sorry dopey question but couldn't you just mill enough grain to make the required amount of flour?

    Thanks 

    Vikki

    Login or register to post comments
  • Oh wow, what a great idea!

    Submitted by Quirky Cooking on 19. November 2012 - 00:17.

    Oh wow, what a great idea! Glad you're enjoying it tmrc_emoticons.)

    Blogger at www.quirkycooking.com.au

    Author of the Quirky Cooking cookbook

    FB: Quirky Cooking

    Login or register to post comments
  • This is the only bread made

    Submitted by Alison Collins on 18. November 2012 - 14:36.

    This is the only bread made in my household!  Lately I have started using the whey drained off my thermomix made yogurt rather than water.  It adds extra nutrients and also makes the bread softer and fluffier! 

    Login or register to post comments
  • So happy to have this recipe

    Submitted by Anthea47 on 5. August 2012 - 15:36.

    tmrc_emoticons.) So happy to have this recipe can't wait to try it. Thank you

    Login or register to post comments