Tuesday, March 18, 2014

Maple Cinnamon Spelt Challah

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Hello everyone! Just woke up from my blogger's slumber! This is my first time braiding bread and I had lots of fun. Hope you all will enjoy making this one as much as I did. Happy braiding!

Recipe adapted from: The Challah Blog


Spelt flour - 4 1/2 cups
Eggs - 2, plus one more for wash if desired
Maple Syrup - 1/4 cup + 1 tbsp for egg wash
Sugar - 1 tsp (To proof yeast)
Salt - 1/8th tsp
Active dry yeast - 10 g
Earth balance organic coconut oil spread - 1/4 cup, melted (You could also substitute with coconut oil)
Milk - 2/3 rd cup
Lukewarm water - 1/2 cup
Cinnamon - 1 tsp
Sesame seeds for topping (optional) - 2 tbsp


1. Bring the milk and eggs to room temperature.
2. Mix the yeast and sugar in the lukewarm water. Keep aside for 5-10 mins until foamy.
3. Beat the eggs, oil, milk and maple syrup thoroughly with a whisk.
4. Add to the flour along with salt and cinnamon and knead for 10- 15 mins. You could alternatively use a stand mixer fitted with a dough hook (Kneading with hand would be better in this case. Spelt flour dough is denser than regular dough and can be really tricky to work with).
5. Transfer the dough to a large greased bowl, cover with a cloth and let rise in a warm place, for at least an hour.
6. Once risen, you can use any braiding method you like to braid the bread. You can find a really good list of braiding techniques with pictures and 'how-to's here.
7. Brush the loaf with the egg wash (egg + 1 tbsp maple syrup) and top with sesame seeds and sprinkle more cinnamon if desired.
8. Preheat the oven to 350 F and bake for up to 40 - 45 mins until a toothpick inserted comes out clean.
9. Serve with fruit preserves.

1. Add more flour or water if necessary depending on if the dough is sticky or dry.
2. This challah is only mildly sweet.

Enjoy! :D 

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