A wonderful challah bread recipe for Thanksgiving and/or Hanukkah!
Servings: 2 loaves
- 1 cup Warm Water
- 3 tbsp. Molasses
- 1/4 cup Honey
- 2 tbsp. Yeast
- 1 Egg + 6 Egg Yolks
- 2 tbsp. Olive Oil
- 2 tsp. Salt
- 1/2 cup Dark Brown Sugar
- 2 tsp. Cinnamon
- 3/4 tsp. Nutmeg
- 1/2 tsp. Allspice
- 1/4 tsp. Ginger
- Dash of Clove
- 2 cups Pumpkin Puree
- 2 cups White Flour
- 7-8 cups Freshly Ground Spelt Flour
- In a large glass mixing bowl, whisk together water, molasses, honey and yeast. Allow mixture to stand 5-10 minutes, or until bubbly.
- Add egg, egg yolks, olive oil, salt, spices, sugar and pumpkin until well blended.
- Mix in the white flour, then begin to add 2 cups of spelt flour at a time. This is bread dough...you don’t want it to be too sticky or too dry.
- Once the dough becomes too challenging to manage stirring, transfer it to a floured counter-top and knead it a few times, likely incorporating the last cup of flour.
- Place the dough in a lightly olive-oiled bowl, cover with a damp towel and place in a warm area. Allow the dough to rise 2-4 hours (or until doubled in size).
- After the dough has rested, punch down and knead a couple times. Then divide into two equal parts. These will be your two challah loaves.
- Take one dough part and divide it into three parts, rolling each piece into a snake. This is what you are going to braid into a challah loaf!
- Using the three dough “snakes”, braid it, and tuck under the ends of the loaf.
- Place the loaf diagonally on a parchment-lined cookie sheet. Repeat with the other loaf.
- Baste each loaf with egg wash: beat 2 eggs and 1 tbsp. of water.
- Place in the oven and allow to rise for 30 minutes to an hour.
- Bake at 350° for 35-40 minutes (do not pre-heat oven). You’ll likely need to bake the two loaves separately.
- Enjoy easy to pull apart, warm pumpkin challah with friends and family!