The following recipe is one of the best and easiest I’ve discovered. I have made it using different types of flours and they all turn out well: regular wheat, whole wheat, white spelt, spelt pastry, whole spelt, and a mixture of different flours. I use demerara sugar instead of white, and sometimes add honey for extra sweetness. My children are now so “spoiled” by my homemade challah that they complain when I purchase challah from the store.
