Challah (Vegan)
Ingredients:
- 480 g (4 cups) all-purpose flour
- 2 1/4 tsp active dry yeast
- 240 ml (1 cup) warm water
- 66.7 g (1/3 cup) sugar
- 80 ml (1/3 cup) neutral oil
- 30 ml (2 tbsp) ground flaxseed mixed with 6 tbsp water
- 6 g (1 tsp) salt
- 30 ml (2 tbsp) plant milk
Features:
Soy-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Let both rises go the full time listed — this bread depends on a well-developed dough for its soft, pull-apart texture.
Instructions:
- Activate the Yeast: Combine the warm water, sugar, and yeast, and let sit for 5-10 minutes until foamy.
- Mix & Knead the Dough: Mix in the flour, oil, flax mixture, and salt, kneading until smooth and elastic.
- First Rise: Let rise for 1-1.5 hours, until doubled.
- Braid: Divide the dough into 3 or 6 strands and braid tightly, tucking the ends under.
- Second Rise: Place on a baking sheet, cover, and let rise for another 30-40 minutes.
- Preheat & Brush: Preheat the oven to 350°F (175°C). Brush the braid with plant milk.
- Bake: Bake for 28-32 minutes, until deeply golden.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs. Let the dough rise in a warm, draft-free spot for the best texture.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The sugar provides clean sweetness and helps balance acidity. The neutral oil keeps the fat neutral so the other ingredients can shine. The ground flaxseed mixed with 6 tbsp water acts as a binder, standing in for egg to hold everything together.
Challah (Vegan)
Ingredients:
- 480 g (4 cups) all-purpose flour
- 2 1/4 tsp active dry yeast
- 240 ml (1 cup) warm water
- 66.7 g (1/3 cup) sugar
- 80 ml (1/3 cup) neutral oil
- 30 ml (2 tbsp) ground flaxseed mixed with 6 tbsp water
- 6 g (1 tsp) salt
- 30 ml (2 tbsp) plant milk
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The sugar provides clean sweetness and helps balance acidity. The neutral oil keeps the fat neutral so the other ingredients can shine. The ground flaxseed mixed with 6 tbsp water acts as a binder, standing in for egg to hold everything together.
Prep:
Let both rises go the full time listed — this bread depends on a well-developed dough for its soft, pull-apart texture.
Instructions:
- Activate the Yeast: Combine the warm water, sugar, and yeast, and let sit for 5-10 minutes until foamy.
- Mix & Knead the Dough: Mix in the flour, oil, flax mixture, and salt, kneading until smooth and elastic.
- First Rise: Let rise for 1-1.5 hours, until doubled.
- Braid: Divide the dough into 3 or 6 strands and braid tightly, tucking the ends under.
- Second Rise: Place on a baking sheet, cover, and let rise for another 30-40 minutes.
- Preheat & Brush: Preheat the oven to 350°F (175°C). Brush the braid with plant milk.
- Bake: Bake for 28-32 minutes, until deeply golden.
