Over the years, I’ve contributed various challah recipes to the magazine — whole wheat challah, water challah, etc. — but this is the best challah I’ve ever tasted. And that’s the opinion of all family members and guests who’ve tried it. It looks like white challah, tastes like white challah (better actually), and is made with white spelt flour.

This recipe makes a lot of challah, but I prefer to do it once, and freeze for a few weeks at a time (depending on the guest situation!).

White spelt flour has many of the same benefits as whole grain spelt. It’s not as high in vitamins and minerals, but it has the same amount of protein and is easier to digest. You don’t have to divulge the secret! Just wait for compliments! Thanks, HDG.

YIELDS 2 LARGE, 6 MEDIUM, 6 SMALL, AND 2 ONION BOARDS; OR 6 LARGE AND 5 MEDIUM

• 7 oz (200 g) fresh yeast
• 7½ cups lukewarm water
• 1 Tbsp sugar + 1½ cups sugar, divided
• 3 Tbsp kosher salt
• 4 egg yolks + 1 whole large egg
• 1½ cups oil, divided
• approximately 8.8 lb (4 kg) white spelt flour (or a bit less)
• 3–4 Tbsp dough enhancer (optional)
• 1–2 beaten eggs, for egg wash
• black and white sesame seeds and poppy seeds, for topping

Optional Streusel

• ⅓ cup oil
• ½ cup sugar
• 1½ cups flour
• 2 tsp (1 packet) vanilla sugar

Dissolve yeast in water with 1 Tbsp sugar and let proof for 10 minutes.

In mixer, place 1½ cups sugar, salt, egg yolks, and egg with 2.2 lbs (1 kg) flour. Add the yeast mixture. Add another 2.2 lbs (1 kg) flour with ½ cup oil. Mix until thoroughly combined. Add another 2.2 lbs (1 kg) flour with ½ cup oil. Gradually add the final 2.2 lbs (1 kg) flour with the remaining 1 cup oil, and dough enhancer, if using. Sometimes you won’t need the entire quantity of flour.

(Rule of thumb — less flour is always better. If the dough comes together and is not sticky, don’t use the full amount. Many factors come into play to determine how much flour you’ll need — temperature in the kitchen, power of mixer, quality of flour, etc.)

Put the dough into a greased large bowl or garbage bag and let rise for 40–60 minutes. Shape and let rise for another half an hour. Partway through the rising time, preheat the oven to 350°F (175°C).

Brush the challos with egg wash and sprinkle with sesame and poppy seeds. Alternatively, mix together streusel ingredients to form crumbs. Sprinkle over challos after brushing with egg wash.

Bake challos for 30–40 minutes, switching the trays halfway through the baking time. Remove from pans to wire rack to cool. Cool completely before freezing.

Note: To give your challos a dark, shiny glaze, add 1 tsp each of oil, instant coffee granules, and sugar to your egg. Brush over challos. (But don’t use this glaze if sprinkling the challos with streusel.)

Tips: When I don’t have time to braid and bake immediately, I put the bag with the dough into the fridge for a few hours (or even overnight), and let it come to room temperature before proceeding. You can freeze unused egg whites for future use (think angel food cake, to add to an omelet etc.). I like to weigh the dough before shaping my challos so they’re all evenly sized.

(Originally featured in Family Table, Issue 748)