Go Back

Rustic Whole Spelt Challah

Servings 1 large challah
Author Natalie


For the dough:

  • 500 grams 3 ½ cups 80% whole spelt flour
  • 11 grams 1 tablespoon active dry yeast
  • 30 ml. 2 tablespoons olive oil
  • 10 grams 1 ½ tsp. of fine salt
  • 70 grams 3 tablespoons honey or date syrup
  • 270 ml 1 cup + 2 tablespoons lukewarm water

For decoration:

  • Spelt flour


  1. In a mixer bowl with a kneading attachment put spelt flour, yeast, olive oil, salt, honey and water and knead on low-medium speed for 10-12 minutes until a uniform smooth dough is obtained.
  2. Cover the bowl and allow rising for 1-2 hours or until it doubles in volume.
  3. Transfer the dough to a lightly floured work surface and divide into 4 parts (or depending on the desired form of braiding).
  4. Roll each piece of dough into a long strip and braid from the strips to form a large challah.
  5. Place the challah on a baking tray lined with baking paper, cover and allow rising for about an hour or until it almost doubles in volume.
  6. Preheat oven to 180 Celsius degrees.
  7. Sprinkle a little flour on top of the challah to create a rustic.
  8. Bake for 25-35 minutes or until golden and set.
  9. Remove from the oven and cover with a towel. Allow the challah to cool covered.

Recipe Notes

  • The challah is at its best on the day of baking, but it can be frozen well wrapped in an airtight bag for up to a month.
  • Instead of honey you can use dark brown sugar or maple in the same amount for a slight variety of flavors.
  • You can also make individual challah rolls from the dough. The baking time will be shortened if smaller challahs are made.
  • If desired, you can add raisins or nuts to the dough towards the end of kneading.