I do, but I usually add 1/2 c of wheat flour to it (to 9 c of spelt), as I think that small amount helps. I assume it will be fine without but wanted to mention it. By the way, gang, this is a terrific and very forgiving recipe with wheat or spelt.
This recipe assumes some familiarity with bread baking, but if you are a first timer, please ask.
Toby's Challah
9 1/2 c flour
3/4 c sugar (I actually use agave nectar)(or honey)
1 tbsp salt
2 eggs plus a white
2 pkgs yeast dissolved 1/2 c warm water & a little sugar or agave
1/2 c oil
1 c water
Disolve yeast in water with sweetener
When it foams, add everything else. I use a kitchen aid mixer. I "knead" with the dough hook until it is smooth and the gluten developed (as i said this will be clear when it is. There will be strands in the dough and it will look the way bread dough should). If it seems a bit dry (flour varies) add a bit more water but very gradually, say a TBSP at a time, mixing thoroughly).
When thoroughly blended, cover and allow to rise until doubled, about 45 minutes. A second rise (about i/2 hour) is optional but very good. In any event, after one or two rises, shape and put on a greased sheet, allowing to rise about 1/2 hour. Egg wash if you like (I don't). Seeds if you like. (I do.) Bake in preheated oven till golden and a loaf thumped on the bottom sounds hollow. (Time varies depending on size.)
↧