Rorie’s spelt dough mix is perfect for those with sensitivity to wheat or an egg allergy. Rorie’s spelt bread is white, golden, and fluffy. Rories spelt dough mix produce white fluffy challah and rolls that not only look like “regular” challah but taste as good if not better. Spelt flour is often dry and crumbly but by blending coconut flour with the finest white spelt flour, Rorie has produced a blend that will fool you. When you taste this challah you will never be able to tell that wheat, sugar and eggs are missing.
Birchas Hamotzi. Sweet baked goods made with this mix is Birchas Mizonos.
This versatile dough, mixes shapes and bakes just like regular dough. It can also be used to make pretzels, pizza crust, or any other bread product. The flour blend can also be used to substitute wheat flour—just measure cup for cup* in all your favorite cookie, cake, muffin, and brownie recipes!
*since the mix contains salt we suggest you leave salt out of your regular recipes if substituting this mix for flour
Spelt Dough Challah
- 1 bag Rorie’s Egg Free Spelt Dough Mix
- 1 2/3 cup warm water
- 1/3 - 1/2 cup honey
- 3 packets yeast (6 3/4 tsp.) *
- 1/2 cup oil
- 1 egg, beaten, for garnish
- Poppy or sesame seeds (optional)
Spray a metal cookie sheet or two 10-inch metal loaf pans with oil. In the bowl of a standing mixer fitted with the dough hook or paddle attachment, combine water, honey and yeast and allow to proof for 7-10 minutes. Add oil, then add Rorie’s Egg Free Spelt Dough Mix. Knead on low for 5 minutes. Do not add any additional flour. Shape immediately without allowing to rise.
To work with the dough, Rorie suggests wearing lightly oiled disposable gloves. For rolls, divide the dough into 22 2.5-oz. balls. (This size makes one full kezayis size roll; adjust size if you would like larger rolls.) Form balls into knots or twists and place on a cookie sheet at intervals of a few inches. For larger challahs, divide dough into two parts. Shape or braid each one as desired and place on prepared cookie sheet or loaf pans. Brush with egg and sprinkle with seeds, if using. Allow to rise for 30-40 minutes. Preheat oven to 350°F and bake for 25-30 minutes. Remove from oven and transfer to a cooling rack to cool completely.
Enjoy fresh, or freeze for later use. Before freezing, wrap cooled baked goods individually in foil and seal in a freezer bag. Defrost at room temperature or rewarm before serving.
For best results, use non-disposable metal cookie sheets or loaf pans when baking with this mix.
Challah should not be taken when making a single mix. For a double recipe, take challah without a bracha. For a triple recipe take challah with a bracha.
Use this mix cup for cup in any recipe in place of flour
Egg and Refined Sugar Free Spelt Babka developed by @Naomi_tgis
- 6 Tbsp coconut sugar
- Approx 1/3 c softened/partially melted coconut oil
- 2.5 tbsp good quality cocoa
- 1/4-1/2 teaspoon cinnamon
- 1/3 cup dark chocolate chips ( optional)
- 1 egg beaten for garnish ( optional)
Combine first 4 ingredients in a bowl and mix to form a thick chocolate filling. Divide 14 oz of Rories spelt dough. Roll out the dough into rectangular shape as thin as possible without ripping the dough. Spread filling evenly over the entire surface of the dough. Top with additional chocolate chips if using. Starting from the longest side fold and roll up the babka into tight thin roll. Elongate the roll by squeezing your log of dough to extend. With a sharp knife cut a slice down the center to make 2 ropes. Line ropes up side by side and twist one over the other. Place the rolled babka into a 8x4½x3-inch loaf pan lined with parchment. Brush with egg if using and allow to rest 30 minutes before bake in a oven preheated to 350°F. Remove from oven and transfer to a cooling rack to cool completely.
Ingredients:Non-GMO white spelt flour
Allergy information:Manufactured in a facility that processes tree nuts and soy
Hafrashas Challah For Rorie's Dough Mixes
1 bag dough mix = No challah is taken
2 bags dough mix = Challah is taken without a Bracha
3+ bags of dough mix = Challah is taken with a Bracha
Certified Kosher By Harav Binyomin Gruber
Sweet baked goods made with this mix is Birchas Mizonos.
Consult your local Rabbi for kizayis measurements.