Makes 14 loaves with each loaf having 3-strands and braided about 10 times
9 C. Dry Raw Oat Groats (without husks) – before sprouting, about 12 C. after sprouting
1 ½ C. Raw Mesquite Meal plus 1 C. Coconut milk powder
1 ½ Tbsp. Himalayan Salt or Transformational Salt (or to taste)
Sweeteners – 3 Tbsp. powdered stevia, 4 droppers full clear stevia and ⅓ C. Lucuma powder
Spices: 3 Tbsp. Cinnamon, 1 ½ Tbsp. Cardamom, 1 Tbsp. Vanilla extract, 1 ½ tsp. Nutmeg, 2 ½ tsp. Clove, 2 tsp. Allspice. ( Nutmeg and Cloves add bitterness)
1 ¼ C. Coconut Oil
3 ½ C. Filtered Water (the Challah needs to be very moist)
3 C. finely ground Flax Seeds
1 Tbsp. psyllium powder
Sprouting Oat Groats
Beginning two days before by 7 a.m. (or anytime that gives you an end time of at least 7 hours) , in large glass sprouting jar(s), soak the oat groats in purified water. At the end of the day (at least 7 hours) drain groats, rinse, and drain again.
Set aside to sprout and rinse 4 times on the next day, at 7 a.m., 11 a.m., 1 p.m. and 3 p.m. (OR the equivalent time between each to rinse). Leave in fridge after last rinse.
To Prepare the Bread:
In large food processor, process oats in 2 batches (6 C. each) until a dough forms. DO NOT over process. Leave some texture. First batch, process until doughy. Second batch process just enough to break up oats. Dump in a large bowl.
Add mesquite, coconut milk powder, salt, stevia powder, lucuma powder, cinnamon, cardamom, nutmeg, clove, and Allspice into large bowl with processed oats. Hand mix until well incorporated.
Add coconut oil and mix well by hand.
Add liquid stevia and liquid vanilla to the water and pour into bowl with dough. Hand mix until well incorporated.
Add flax and psyllium to the dough mixture. Incorporate by hand and allow to stand for at least 15 minutes in order for flax meal and psyllium to bind the dough.
Sprinkle working surface with additional mesquite flour and cinnamon to prevent dough from sticking while forming into braided loaves.
Separate into 14 equal portions, about 1 heaping cup each
Roll into 12” log, cut into 3 – 4” logs
Roll each piece in 12” rolls
At one end gently press the ends of the 3-strands together, then braid 10 times, resulting in a 7” braided loaf.
Place each loaf on stainless dehydrator sheet off set so that 6 can fit on each sheet.
Repeat until there are 2 sheets with 5 loaves each and 1 sheet with 4 loaves totaling 14 loaves.
Place in dehydrator with loaves parallel to you so that air can flow evenly along every loaf. (You can also use your conventional oven at home using the warming function and setting it to as low as it will go. You will need to check more frequently than using a dehydrator but you can do this by looking for the same thing as you would below using the dehydrator instruction. You will likely need less time in a conventional oven than a dehydrator. Also you would place the dough on baking trays lined with parchment paper.)
Dehydrate at 145°F for 2 hours. Reduce heat to 115°F an additional 6 hours resulting in crust on the outside and moist on the inside. (When using a conventional oven this time will be shorter so check every hour looking for the same crust on the outside and moisture, when you press down, on the inside).