Imagine sinking your teeth into a perfectly braided, golden-brown challah that's not only completely vegan but also oil-free! This revolutionary recipe transforms the classic Jewish bread into a healthier, plant-based masterpiece that will make your taste buds dance and your health-conscious heart sing. Whether you're a seasoned baker or a curious food adventurer, this vegan challah will prove that traditional recipes can be reimagined with compassion and creativity, without sacrificing an ounce of deliciousness.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Jewish
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1/4 cup maple syrup
- 1 cup warm water
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 tablespoon ground flaxseed
Instructions
- In a small bowl, combine warm water (around 110°F) with maple syrup and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy and activated, indicating the yeast is alive and working.
- In a large mixing bowl, whisk together all-purpose flour, salt, and ground flaxseed until well combined.
- Create a well in the center of the dry ingredients and slowly pour in the activated yeast mixture. Mix with a wooden spoon or spatula until a shaggy dough begins to form.
- Turn the dough out onto a clean, lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a clean bowl, cover with a damp kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- After the first rise, punch down the dough and divide it into three equal portions for braiding.
- Roll each portion into a long rope, approximately 12-14 inches long, with tapered ends.
- Arrange the three ropes parallel to each other and braid them together, pinching the ends to seal. Tuck the ends underneath the loaf for a neat appearance.
- Transfer the braided challah to a parchment-lined baking sheet, cover, and let rise for an additional 30-45 minutes until puffy.
- Preheat the oven to 375°F (190°C) during the final rise.
- Optional: Brush the challah with a plant-based milk wash for a golden sheen.
- Bake the challah for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing to allow the internal structure to set.
Tips
- Temperature is Key: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it.
- Knead with Patience: Take the full 8-10 minutes to knead, which develops gluten and ensures a soft, elastic texture.
- Rise in a Warm Spot: Choose a draft-free area like a turned-off oven with the light on for consistent rising.
- Don't Rush the Proofing: Allow sufficient time for both rise periods to develop flavor and texture.
- Check for Doneness: A hollow sound when tapping the bottom indicates a perfectly baked challah.
- Cool Completely: Resist cutting immediately; letting the bread rest helps set its internal structure.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 34g
Protein: 4g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
