Servings: 8 serving
Equipment
Mixing bowls
Baking Sheet
Whisk
Ingredients
- 1 cup spelt flour
- 1 cup ancient grain flour
- 3/4 cup multigrain flour
- 1/4 cup rye or buckwheat flour
- 1 teaspoon kosher salt
- 1/4 cup water, warmed to 110°F
- 1 tablespoon maple sugar
- 2 teaspoons active dry yeast
- 1/4 cup ghee melted or coconut oil melted
- 1/4 cup honey, maple syrup, or agave
- 2 large cage-free eggs, room temperature
- 1/2 cup dried cherries
- 1/2 cup puffed amaranth grains
- Additional spelt/ancient grain/multigrain/rye or buckwheat flour up to 1/2 cup for adjustments
- Additional ghee melted or coconut oil melted for greasing
- 1 large cage-free egg for egg wash
- 1 tablespoon water for egg wash
Instructions
- In a large mixing bowl, whisk together 1 cup spelt flour, 1 cup ancient grain flour, 3/4 cup multigrain flour, and 1/4 cup rye or buckwheat flour with 1 teaspoon kosher salt, setting aside an additional 1/2 cup of mixed flours for later adjustments.
- Warm 1/4 cup water to 110°F and dissolve 1 tablespoon maple sugar to create a slightly sweet environment. Sprinkle 2 teaspoons active dry yeast over the surface and allow to bloom for 10 minutes, until foamy.
- In another bowl, mix 1/4 cup melted ghee or coconut oil, 1/4 cup honey, maple syrup, or agave, and 2 large cage-free eggs (ensure these are room temperature), whisking to combine thoroughly.
- Add the wet ingredients to the dry, along with 1/2 cup dried cherries and 1/2 cup puffed amaranth grains, then mix with a sturdy spoon or knead with your hands. Gradually incorporate the remaining 1/2 cup of mixed flours until the dough is slightly tacky but not sticky.
- Transfer the dough to a floured surface and knead for approximately 10 minutes, or until the dough is smooth and elastic, adding a bit more flour if necessary.
- Form the dough into a ball and place it in a greased bowl, turning it to coat all sides with ghee or coconut oil. Cover with a damp cloth and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the dough to remove excess air and turn it out onto a lightly floured surface. Separate it into three equal portions for braiding.
- Roll each portion into a long rope, about 16 inches in length and 1.5 inches in diameter. Lay them parallel to each other and pinch together at one end.
- Braid the ropes by alternately crossing the right over the center, then the left over the center, until reaching the end. Pinch the ends together and tuck them under slightly.
- Line a baking sheet with parchment paper and transfer the braided loaf to the sheet. Cover with a damp cloth and allow it to rise again for about 45 minutes, or until puffy and increased by half its size.
- Preheat the oven to 375°F (190°C) during the last 10 minutes of the second rise.
- Brush the loaf with an egg wash made by beating one egg with 1 tablespoon water. Bake the challah in the preheated oven for 25 to 30 minutes, or until it is a deep golden brown and sounds hollow when tapped on the bottom.
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06/10/2024 12:05 pm GMT
