Quick and Easy Vegan Challah Bread

Quick and easy vegan challah bread your perfect bread. A quick and easy challah bread made vegan with simple ingredients to be enjoyed with your cup of coffee or tea. Removing the eggs for this recipe also makes this water challah.

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When making vegan challah bread I have tried using my own sourdough starter, active dry yeast, and instant dry yeast. If you do not have your own sourdough starter you can use active dry yeast or instant yeast to make your own bread.

Difference of Active and Instant Dry Yeast

While both these yeasts act as leaven to your bread, the difference is that for active dry yeast it needs to be dissolved in lukewarm water first to test if the yeast is active it has to be frothy. For instant dry yeast, it can be incorporated right away with the dry ingredients making resting time quicker.

I will write next time the recipe for my vegan challah bread using my sourdough starter. Now let’s focus on this easy vegan challah bread with instant dry yeast.

What Is Challah Bread?

Challah bread has an interesting history from the bible, and it means loaf or cake. It is a type of Jewish bread, braided and usually eaten on Jewish holidays and Sabbath. A portion of the dough is separated for offering or as a tithe. (numbers15:22)

The challenge for me in this vegan challah bread is that challah bread usually consists of eggs in the dough and brushes with yolk on the outside to give it a shiny finish. I also realize that I don’t need to use flax eggs for challah bread.

For this quick and easy vegan challah bread, the resting time or rising time I have is a total of one hour and thirty minutes there are two resting times for this recipe.

I use both unbleached all-purpose flour and whole wheat flour. You can also use bread flour with the same amount of three cups. 

If you are using active dry yeast, 1 packet contains about 2 tbsp and ¼ tsp which you can all use but just to be sure you can use measuring spoons for exact measurements. First is to mix your granulated sugar in warm water, dissolve the sugar first and put in the active dry yeast mix, and wait for 5 minutes until it’s frothy. This is just a test that your yeast is alive. 

Since I use instant dry yeast for this recipe, I mix it directly with the flour. Now once your yeast mixture is ready pour in the oil, salt, and flour slowly into the mixture you can use a mixer for this or a spatula and make sure everything is combined.

Easy Vegan Challah Bread

Ingredients

• 2 cups unbleached all-purpose flour
• 1 cup whole wheat flour with an additional 3 tbsp
• 1/4 cup brown sugar
• 1/2 tsp salt
• 2 1/4 tsp instant dry yeast
• 1 cup water
• 1/4 cup canola oil
• 2 tbsp non-dairy milk for coating

Instructions

• In a medium bowl mix dry ingredients 2 cups all-purpose flour, 1 cup whole wheat flour, instant dry yeast, sugar and salt. Mix together.
• In a large bowl mix water and oil. Slowly pour the dry mixture you can use a wooden spatula to combine the ingredients all together or use a stand mixer.
• Knead the dough by hand or a wooden spoon or mixer.
• I added about 3 tbsp of whole wheat to my dough since it’s a little tacky. Just add 1 tbsp at a time. If the dough is not holding its form add a little more water.
• Prepare your working surface with a little flour and punch the dough a few times and shape it into a circle before transferring to a clean bowl.

• Oil a clean bowl and place the dough and cover it.  Let it rise for about 1 – 1.5 hours. Mine has doubled the size after one hour and 10 minutes.

• Remove the dough from the bowl and place it again into your floured working area and punch again to remove air.
• Cut into 3 portions and roll to make 3 long strands. Now braid according to your style.
• Prepare your baking tray with a silicone mat or parchment paper, place the braided dough, and cover. Let it rest for about 20-30 minutes.
• While waiting for the second rest, preheat the oven to 350F  or 180C. Before putting the dough in the oven brush the dough with milk of your choice.
• Now, bake your dough for about 30 minutes.
• Transfer in a wire cooling rack and serve while it’s hot.
• The bread is best to consume on the day of baking or the next day, just keep it in an airtight container. You can also preserve the bread and keep it in the freezer for up to two months.

Notes

1. Instead of using water, you can use non-dairy milk to add flavor to the bread. I tried both water and milk and they both delicious.
2. You can also brush it using a mixture of maple syrup and agave for a shiny look. For my second attempt at making vegan challah bread I brush with just maple syrup and ended up with burnt challah bread. I made a mistake in brushing it right away before the second rise and it acted as a barrier to cook the bread.
3. You don’t need to use flax egg for this recipe.
4. You can add sesame seeds or poppy seeds as toppings just before you bake the bread.
5. I tried different kinds of milk from soy, almond, and even pistachio milk and it also works.

Nutrition

This easy vegan challah bread can yield from10-12 servings with 164 calories per serving. Total Fat 6.6 | Saturated Fat 1.1g | Cholesterol 0mg | Sodium 119mg | Carbohydrates 23.5g | Fiber 2.4g | Sugar 4g | Protein 3.8g | Calcium 5mg | Iron 2mg Potassium 38mg

Easy Vegan Challah Bread

Jeannie

Eggless vegan challah bread with a mixture of all-purpose flour and whole wheat flour. Simple vegan challah bread that is delicious and lower in calories.

5 from 24 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Resting time 1 hr 30 mins

Total Time 2 hrs 15 mins

Course Main Course

Cuisine jewish

Servings 10

Calories 164 kcal

Equipment

• 2 mixing bowls
• wooden spatula
• measuring cups and spoon
• silicone brush

Ingredients Needed

  

• 2 cups unbleached all-purpose flour
• 1 cup whole wheat flour (with an additional 3 tbsp)
• 1/4 cup brown sugar
• 1/2 tsp salt
• 2 1/4 tsp instant dry yeast
• 1 cup water
• 1/4 cup canola oil
• 2 tbsp non-dairy milk for coating

Instructions

 

• In a medium bowl mix dry ingredients 2 cups all-purpose flour, 1 cup whole wheat flour, instant dry yeast, sugar, and salt. Mix together.
• In a large bowl mix water and oil. Slowly pour the dry mixture you can use a wooden spatula to combine the ingredients all together or use a stand mixer.
• Knead the dough by hand or a wooden spoon or mixer.
• I added about 3 tbsp of whole wheat to my dough since it’s a little tacky. Just add 1 tbsp at a time. If the dough is not holding its form add a little more water.
• Prepare your working surface with a little flour and punch the dough a few times and shape it into a circle before transferring to a clean bowl.
  
• Oil a clean bowl and place the dough and cover it. Let it rise for about 1 – 1.5 hours. Mine has doubled the size after one hour and 10 minutes.
  
• Remove the dough from the bowl and place it again into your floured working area and punch again to remove air.
  
• Cut into 3 portions and roll to make 3 long strands. Now braid according to your style.
• Prepare your baking tray with a silicone mat or parchment paper, place the braided dough, and cover. Let it rest for about 20-30 minutes.
• While waiting for the second rest, preheat the oven to 350F or 180C. Before putting the dough in the oven brush the dough with milk of your choice.
• Now, bake your dough for about 30 minutes.
• Transfer in a wire cooling rack and serve while it’s hot.
  
• The bread is best to consume on the day of baking or the next day, just keep it in an airtight container. You can also preserve the bread and keep it in the freezer for up to two months.

Video

Notes

1. Instead of using water, you can use non-dairy milk to add flavor to the bread. I tried both water and milk and they both delicious.
2. You can also brush it using a mixture of maple syrup and agave for a shiny look. For my second attempt at making vegan challah bread I brush with just maple syrup and ended up with burnt challah bread. I made a mistake in brushing it right away before the second rise and it acted as a barrier to cook the bread.
3. You don’t need to use flax egg for this recipe.
4. You can add sesame seeds or poppy seeds as toppings just before you bake the bread.
5. I tried different kinds of milk from soy, almond, and even pistachio milk and it also works.

 

Nutrition

This easy vegan challah bread can yield from10-12 servings with 164 calories per serving. Total Fat 6.6 | Saturated Fat 1.1g | Cholesterol 0mg | Sodium 119mg | Carbohydrates 23.5g | Fiber 2.4g | Sugar 4g | Protein 3.8g | Calcium 5mg | Iron 2mg Potassium 38mg

 

 

Did you try this easy vegan challah bread? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram

Keyword challah bread, Vegan

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