Spelt Flour Bread Machine Challah

Recipe View Combine Wet Ingredients: Pour the warm water, olive oil, and eggs into your bread machine pan. (2 minutes)

Recipe View Add Dry Ingredients: Add the salt, sugar, white spelt flour, whole grain spelt flour, xanthan gum, and yeast to the pan. (3 minutes)

Recipe View Start Dough Cycle: Place the bread machine pan into the machine and set it to the dough cycle. (1 minute)

Recipe View Monitor Dough Consistency: Check on the dough as it mixes. If it appears too dry or wet, adjust by adding a tablespoon of water or flour at a time. Use a rubber scraper to scrape down the sides of the pan as needed to ensure even mixing. (5 minutes)

Recipe View First Rise: Once the dough cycle is complete, remove the dough from the machine. (2 minutes)

Recipe View Shape and Braid: Divide the dough into three equal pieces. Roll each piece into an 18-inch long rope. Braid the three ropes together, pinching the ends to seal. Tuck the ends under the loaf to create a neat shape. (15 minutes)

Recipe View Second Rise: Place the braided loaf onto a greased baking sheet. Cover loosely with a clean, damp cloth, and let rise in a warm place until doubled in bulk, about 1 hour. (60 minutes)

Recipe View Preheat and Prepare: Preheat oven to 375°F (190°C). Gently brush the risen loaf with the beaten egg wash. Sprinkle evenly with poppy seeds. (5 minutes)

Recipe View Bake: Bake in the preheated oven until the challah is golden brown and sounds hollow when tapped on the bottom, 40 to 45 minutes. (40-45 minutes)

Recipe View Cool: Transfer the challah to a wire rack to cool completely before slicing and serving. (15 minutes)