Non-GMO, organic, local, free range, grass-fed ingredients:
.25 ounce yeast
1 cup warm water (100 degrees F/40 degrees C)
2 tablespoons honey
1 teaspoon salt
3 beaten eggs
3 1/2 cups spelt flour, plus more for kneading
1 beaten egg yolk, or more if needed
1 tablespoon melted butter (optional)
- In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes.
- Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
- Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
- Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. Leave plain or sprinkle the top with your favorite seasoning, here course salt was lightly sprinkled on top before baking. (Save the rest of the egg for your french toast mixture.)
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon or knock on it, 30 to 35 minutes. Cool on a wire rack before slicing.
For the French Toast,
Add more eggs to the leftover egg wash mixture you used for the bread’s crust. If you make the bread in the evening, put the leftover egg wash in the fridge and make the french toast in the morning.
Add a dash of cinnamon, however many eggs you need to serve yourself and loved ones, a splash of kefir, some vanilla, mix, and dip bread on both sides in the liquid. Melt some butter in a pan. Place bread in pan. Cook for a few minutes on both sides. Plate with your favorite fruit spread (no sugar added), fresh fruit, or anything you like!
To make a very fast, more eggy french toast, just dip the bread in a bowl of whisked up eggs, you can even put the bread in the pan and pour the mixture over the bread for a more omelette style toast. Even add vegetables, meat, or cheese on the french toast as a sandwich for lunch.
This challah bread came out very soft and scrumptious because it was left to rise for a few hours. It was placed somewhere warm, and left while errands were run. I used a whole egg as the egg wash for a more eggy flavor on the crust.
Simple, economical, relaxing to make, and delicious.