Bliss are you, Lord our G-d, King of the universe, who brings forth bread from the earth.

Rosh HaShanah marks the beginning of Anu year, a-nu you and a 10-day period of Palil, self-examination and repentance, known as High Holy Days.  Round challah symbolizes the cycle of the year.

 

Ingredients

3-4 Cups of Spelt flour (or grain of choice)

1 Packet of Active Dry Yeast

About 1 tsp of Pink Sea Salt or less

1 Cup of very warm Water

1 tsp of Honey or Coconut Sugar + any extra you'd like for dough

Extra Honey/Coconut Sugar & Cinnamon for cinnamon paste

1 Cup or Moor of seeded Raisins

About 1/3 Cup of Coconut Oil or less

A sprinkle of Baking Soda

Directions

1.  Mix in a small bowl; water, yeast and 1 tsp of honey/coconut sugar. Let sit until they start bubbling.

2.  In a large bowl, combine flour, salt, and raisins. Then add the yeast and water mixture and the Coconut Oil.

3.  Mix and knead together for about 10 minutes. Until you are able to leave an indentation in the dough with your finger.

4.  Place dough in a well oiled bowl for an hour and a half to let rise.

5.  Then shape the dough into the spiral challahs: Knead the dough once moor, then flatten (with hands or rolling pin) the dough into an oval or rectangle.

6.  You can either make the cinnamon paste in a separate bowl or in a line in the center of the rolled out dough. Mix the cinnamon and extra Honey/coconut oil together to form a paste/jelly.

7.  On one of the longer sides, tuck the edge in and start rolling the dough into a tube like shape. (I had to separate the dough in half in steps 6-8 due to minimal space then conjoined the two ends when creating the spiral)

8.  Start at one end and coil the dough into a spiral.

9.  Let the dough rise for 15 minutes and preheat the oven for 350 F

10.  Put on a flat surface and put the spiral in the oven for about 30 minutes

11.  Let cool, say Palil, give thanks, break bread, dip in honey, and in-joy :)

 
 
 

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