Vegan Challah
- Prep Time: 1 hour 45 minutes
- Cook Time: 35-45 minutes
- Total Time: 2.5 hours
- Yield: 6-8 servings 1x
- Category: Bread
- Method: Oven
- Diet: Vegan
Description
This vegan, or plant-based challah recipe doesn’t contain any eggs, butter, oil, or fat! It has a tiny bit of salt and date sugar mixture on top that gives it a unique salty/sweet flavor.
Ingredients
Units
Scale
- 1 cup warm water
- 2 & 1/4 teaspoon of yeast (one standard packet)
- 1/2 cup of maple syrup or organic date sugar
- 1/2 cup of organic unsweetened applesauce
- 1 teaspoon of salt (optional)
- 2 flax eggs (1tablespoon of ground flaxseed and 2 tablespoons of water per egg. Mix and refrigerate for ten minutes)
- 1 cup organic oat flour
- 3 cups organic white whole wheat flour
- Salt and date sugar mixture – 1/2 teaspoon of each for topping
Instructions
- In a large bowl add yeast to the cup of warm water and let it bubble for a few minutes. Make the flax eggs and refrigerate.
- Add the maple syrup or date sugar, applesauce, 1 tsp. of salt, flax eggs, and flours to the water/yeast mixture.
- Mix well and knead for five minutes.
- Shape into a ball, put back into the large bowl and cover with a towel. Put in a warm spot and let the dough rise for 40 minutes.
- Cover a baking sheet with parchment paper and set aside.
- When the dough has risen, uncover it, punch it down and place the dough on a large cutting board or surface covered in a little flour.
- Shape dough into a rectangle and cut it length wise with a pizza cutter into three even strips. You can get crazier with braiding if you know how.
- Place the strips on the parchment covered cookie sheet and braid them.
- Let it rise for another 40 minutes uncovered.
- Take the mixture of the ½ tsp. of salt and ½ tsp. of sugar and sprinkle over the entire top of the challah.
Bake at 325 uncovered for 20 minutes. Take it out and cover the top with parchment paper so it doesn’t get too hard and crispy. Bake for another 15-25 minutes depending on your oven.
Notes
You can use any flour, including 4 cups of white whole wheat flour or bread flour (not WFPB) or gluten free flour and it tastes delicious, it might not rise as much though
