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.
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.
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.
You don’t need to use flax egg for this recipe.
You can add sesame seeds or poppy seeds as toppings just before you bake the bread.
I tried different kinds of milk from soy, almond, and even pistachio milk and it also works.
NutritionThis 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
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