{"id":5843,"date":"2023-04-06T23:26:25","date_gmt":"2023-04-07T04:26:25","guid":{"rendered":"https:\/\/hymnsandhome.com\/?p=5843"},"modified":"2023-04-06T23:26:30","modified_gmt":"2023-04-07T04:26:30","slug":"einkorn-challah-bread-recipe-egg-bread-dairy-free","status":"publish","type":"post","link":"https:\/\/hymnsandhome.com\/2023\/04\/06\/einkorn-challah-bread-recipe-egg-bread-dairy-free\/","title":{"rendered":"Einkorn Challah Bread Recipe (Egg Bread – Dairy Free)"},"content":{"rendered":"\n

A fresh take on a classic recipe, this Einkorn Challah Bread is both delicious and versatile! Tender and lightly sweet, it’s perfect with honey or jam, toasted, sliced for a sandwich, or made into French toast! It uses nutritious einkorn flour, contains no dairy, and is sweetened naturally with honey – it’s a bread you can feel good about eating!<\/p>\n\n\n\n

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JUMP TO RECIPE<\/a><\/div>\n<\/div>\n\n\n
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\"Einkorn<\/figure><\/div>\n\n\n

What is Challah?<\/h2>\n\n\n\n

Challah is a loaf of (typically) braided bread of Jewish origin made from simple ingredients. From what I understand, it is enjoyed on the Sabbath and festival occasions and holds a lot of symbolism. I’m not well versed enough on the subject to expound upon it here. In case you are wondering, I am not Jewish – I just really love and appreciate Challah!<\/p>\n\n\n\n

Why Einkorn Challah?<\/h2>\n\n\n\n

The reason I chose to develop a recipe for Einkorn Challah Bread was out of necessity: I have a sensitivity to modern wheat and cannot tolerate dairy well. I also wanted a recipe that used a healthy oil and sweetener as opposed to canola oil and refined sugar. I’m hoping this recipe will serve you well if you have similar wishes and needs!<\/p>\n\n\n\n

\"Melissa<\/figure>\n\n\n\n

About Einkorn Flour<\/h2>\n\n\n\n

You can buy milled einkorn flour or whole berries that you mill yourself. I purchase my milled all-purpose einkorn flour, by Jovial Foods, from several places: Thrive Market<\/a>, Amazon<\/a>, and my local grocery store (I\u2019m so pleased they carry it!). Please note this recipe is for the all-purpose einkorn, not the whole wheat.

You may be wondering why I chose einkorn for this recipe \u2013 what is einkorn, even? Einkorn is considered to be the \u201coriginal wheat.\u201d<\/a> Modern wheat and flour we use today has been greatly altered and bred over the centuries and is a different product than wheat used to be. Einkorn is generally considered more nutritious<\/a>, lower in gluten, and it\u2019s incredibly delicious too! That being said, you can\u2019t always just substitute it one-for-one in place of modern all-purpose flour as it handles a little differently.<\/p>\n\n\n\n

Measuring Ingredients for Einkorn Challah<\/h2>\n\n\n\n

I\u2019ve included both imperial (e.g. teaspoon) measurements as well as metric (e.g. grams) measurements for your convenience. I fully recommend weighing your ingredients on a food scale such as the one I have<\/a>, as it will give you the most consistent outcome.<\/p>\n\n\n\n

\"Einkorn<\/figure>\n\n\n\n

How to Make Einkorn Challah Bread<\/h2>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

530 grams all-purpose einkorn flour (4 cups)
13 grams salt (2 teaspoons)
14 grams active dry yeast (1 Tablespoon + 1 teaspoon)
200 mL warm water, plus extra for brushing (\u00be cup + 2 Tablespoons)
55 grams coconut oil, melted, plus extra for prepping bowl (\u00bc cup)
75 grams honey (3 Tablespoons)
2 large eggs + 1 yolk (save the white for brushing the bread!)
poppy seeds, optional<\/p>\n\n\n\n

How to Make Einkorn Challah<\/h3>\n\n\n\n
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  1. In the bowl of a stand mixer, whisk together the einkorn flour, salt, and yeast.<\/li>\n\n\n\n
  2. In a separate bowl or large measuring cup, whisk together the warm (not hot!) water, melted coconut oil, honey, eggs, and yolk. Be sure to set aside the extra egg white in a bowl in the refrigerator for later.<\/li>\n\n\n\n
  3. Add the wet ingredients to the dry ingredients. With dough hook attached, knead on low speed for several minutes until a wet and sticky dough forms. You will want to pause once or twice to scrape down the bowl with a spatula. Be sure to check under the dough for unincorporated flour.<\/li>\n\n\n\n
  4. Once the ingredients are fully combined, let the dough rest in the bowl for 10 minutes. This gives the einkorn a chance to absorb more of the liquid.<\/li>\n\n\n\n
  5. While the dough is resting, grease a medium-large bowl with coconut oil. This will be the bowl for your dough’s first rise.<\/li>\n\n\n\n
  6. Once the dough has rested, lightly flour a clean surface with einkorn flour. Turn the dough out onto the floured surface using a spatula to scrape it out of the bowl. Don’t worry that it’s so sticky – it will be okay!<\/li>\n\n\n\n
  7. Lightly flour the top of the dough as well. Gently form the dough into a round and place it in the greased bowl. Flip it over once so that both the top and bottom of the dough are now greased. Cover with a cotton tea towel or plastic wrap and place in a warm (not hot!) location. Let rest 1.5-2 hours. It should double in size.<\/li>\n\n\n\n
  8. Once the dough is finished resting, turn it back out onto a lightly floured surface. Using a bench scraper (dough scraper), divide the dough into 3 even portions.<\/li>\n\n\n\n
  9. Line a baking sheet with parchment paper. Gently pull each section of dough into a long strip (no longer than the baking sheet) and place on the parchment lined baking sheet parallel to one another.<\/li>\n\n\n\n
  10. Braid the 3 sections. I find it helpful to start in the middle and work my way toward the ends. When finished braiding, tuck the ends under.<\/li>\n\n\n\n
  11. Cover with a cotton tea towel or plastic wrap and let rise 1 hour in a warm location.<\/li>\n\n\n\n
  12. When 1 hour is nearly finished preheat oven to 350 \u00b0F.<\/li>\n\n\n\n
  13. Take the saved egg white out of the refrigerator and whisk it together with 1 Tablespoon of water. Gently brush the mixture all over the top of the dough using a pastry brush. Sprinkle the dough with poppy seeds, if desired.<\/li>\n\n\n\n
  14. Bake for about 18-20 minutes or until bread is golden. Internal temperature should be about 180 \u00b0F<\/li>\n\n\n\n
  15. Transfer to a wire cooling rack and let cool before slicing. Enjoy!<\/li>\n<\/ol>\n\n\n\n

    Get the recipe!<\/em><\/p>\n\n\n

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    <\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
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    5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

    Einkorn Challah Bread (Egg Bread)<\/h2>\n
    <\/div>\n
    A fresh take on a classic Jewish egg bread using delicious and healthy einkorn flour! Enjoy it fresh out of the oven, toasted with jam, as a sandwich, or as French toast!<\/span><\/div>\n
    <\/div>\n
    Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
    Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
    Rising Time<\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div>
    Total Time<\/span>3 hours<\/span><\/span> hrs<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
    <\/div>\n
    Course: <\/span>Breakfast, Side Dish<\/span><\/div>
    Keyword: <\/span>bread, challah, dairy free, egg, einkorn, jewish<\/span><\/div><\/div>\n\n\n
    Author: <\/span>Melissa Kalbfleisch – Hymns & Home<\/span><\/div>\n\n

    Equipment<\/h3>