CHALLAH

• 5 lb. whole spelt flour (4½ lb. if using sprouted spelt)
• 3 oz. or 3 ½ tbsp. dry yeast
• ¾ cup sugar
• 6 cups warm water
• 3 eggs
• ¾ cup oil
• 3 cups+ white flour (2 cups if using sprouted spelt)
• 2 tbsp. salt

Directions

1. Place the yeast and sugar in the bowl and let sit until it activates and bubbles up
2. Add some of the water to dissolve the yeast and sugar
3. Add about half of the flour and the rest of the ingredients besides the salt
4. Mix well for about 10 minutes
5. Add the remaining flour and salt and mix well
6. Add more flour as needed until the dough comes off the bowl and doesn’t feel sticky
7. Let the dough rise in a warm place for about half an hour
8. Braid the challah and smear with an egg
9. Allow to rise until it’s about double the size
10. Bake at 400 degrees for about 10 minutes then reduce to approx. 330 to 350 degrees for about an hour
11. Remove the challah from the baking pan once the bottom has some firmness
12. Reduce the oven temperature to 300 and allow the challah to bake for about 10 more minutes or until it has a nice crust. Do not overbake