Spelt Flour Bread Machine Challah Recipe

Warm water: Essential for activating the yeast and hydrating the dough.

Honey: Adds a touch of sweetness and helps with browning.

Olive oil: Provides moisture and richness to the dough.

Beaten eggs: Contributes to the bread's structure and adds richness.

Spelt flour: The main ingredient, offering a nutty flavor and whole grain benefits.

Salt: Enhances the flavor of the bread.

Active dry yeast: Leavens the bread, making it rise and giving it a light texture.

When adding yeast to the bread machine, make a small well in the spelt flour to keep the yeast separate from the salt and liquids until the mixing begins. This ensures that the yeast activates properly and leads to a better rise in your challah.

• warm water - Substitute with warm milk: Warm milk can add a richer flavor and softer texture to the bread.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and moisture content.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar fat content.

• beaten eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative that helps bind the dough.

• spelt flour - Substitute with whole wheat flour: Whole wheat flour has a similar nutritional profile and can be used in the same quantity.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water before adding to the dough.

• Allow the challah to cool completely on a wire rack before storing or freezing. This prevents condensation from forming inside the storage container, which can make the bread soggy.

• For short-term storage, place the challah in a bread box or wrap it in a clean kitchen towel. This will keep the bread fresh for up to 2 days at room temperature.

• If you prefer to use plastic, wrap the challah tightly in plastic wrap or place it in a resealable plastic bag. This method can keep the bread fresh for up to 3 days at room temperature.

• For longer storage, wrap the challah in aluminum foil and then place it in a resealable plastic bag. This double-layer method helps to prevent freezer burn and can keep the bread fresh for up to 3 months in the freezer.

• When ready to use frozen challah, remove it from the freezer and let it thaw at room temperature while still wrapped. This helps to retain moisture and texture.

• To refresh the challah, preheat your oven to 350°F (175°C). Place the thawed bread directly on the oven rack for about 10 minutes. This will restore its crusty exterior and soft interior.

• If you have leftover challah that has gone slightly stale, consider using it to make French toast, bread pudding, or croutons. These dishes can breathe new life into day-old bread.

• Preheat your oven to 350°F (175°C). Wrap the challah in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, slice the challah and place the slices on a baking sheet. Cover them lightly with foil and bake at 350°F (175°C) for 5-7 minutes.

• Use a toaster oven for individual slices. Set the toaster oven to a medium setting and toast the slices for 2-3 minutes, or until they reach your desired warmth and crispiness.

• If you prefer using a microwave, place a damp paper towel over the challah slices to keep them moist. Microwave on medium power for 10-20 seconds per slice. Be cautious not to overheat, as this can make the bread chewy.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Lightly butter the skillet and place the challah slices in the pan. Heat each side for 1-2 minutes until warmed and slightly crispy.

• To add a bit of flair, consider making French toast with your leftover challah. Dip the slices in a mixture of beaten eggs, milk, and a touch of vanilla extract. Cook on a griddle or skillet over medium heat until golden brown on both sides.

• Bread machine: This is essential for mixing and kneading the dough, as well as for the initial rise.

• Measuring cups: These are used to measure the warm water, honey, and spelt flour accurately.

• Measuring spoons: These are used to measure the olive oil, salt, and active dry yeast precisely.

• Mixing bowl: This is used to beat the eggs before adding them to the bread machine.

• Whisk: This is used to beat the eggs until they are well combined.

• Baking sheet: This is used to place the braided dough on for the final rise and baking.

• Parchment paper: This is used to line the baking sheet to prevent the challah from sticking.

• Oven: This is used to bake the challah to a golden brown perfection.

• Cooling rack: This is used to cool the challah after it comes out of the oven.

Measure ingredients ahead: Pre-measure all ingredients and have them ready to go. This reduces prep time and ensures you don't miss anything.

Use a bread machine: Let the bread machine handle the mixing and initial rise. This saves you from manual kneading and monitoring.

Preheat the oven early: Turn on the oven while the dough is rising. This way, it's ready to go as soon as the dough is shaped.

Batch preparation: Make extra dough and freeze it. This allows you to bake fresh challah with minimal effort next time.