Vegan Challah That Always Works

In our Hebrew ‘taalkeuken’ we made our own Challah bread. For those who would like to try it at home we share the recipe.

Important notes:

• If you want a very sweet challah, simply add another tablespoon of sugar. 
• If you want it to look really good, be careful not to overproof the dough — summer is coming, and in warm weather the dough rises more quickly. 
• You can, of course, knead the dough by hand. 
• You can make it using only white flour for a softer and sweeter challah — you may need to add a little more water. 

Ingredients for One Challah

For the starter (to activate the yeast):

• 1 tbsp dry yeast 
• 1 tsp (demerara) sugar 
• 1 cup warm water 

For the dough:

• 2 tbsp (demerara) sugar (add one more tablespoon if you want a sweeter challah) 
• 3 cups (210 g) white flour or white spelt flour (option: 1.5  whole wheat flour or whole spelt flour instead of half of the flour) 
• 2 tbsp olive oil 
• 1 tsp salt 

For the glaze:

• 1 tsp cornstarch 
• 1 tsp silan (date syrup) or brown sugar 
• A pinch of salt 
• 1 tbsp boiling water 
• Sesame seeds 

Preparation

1. In the bowl of a stand mixer (or a regular bowl), mix the yeast, 1 teaspoon sugar, and warm water. Let sit for about 5 minutes, until the yeast begins to foam and bubbles appear. 
2. Add the remaining dough ingredients in order: sugar, flour, oil, and salt. Knead with a dough hook (or by hand) for about 5 minutes on low speed, until a smooth dough forms and pulls away from the sides of the bowl. 
3. Transfer the dough to a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, until doubled in size. 
4. Move the dough to a work surface and knead briefly to release the air. Roll it into a rectangle and cut into three equal strips. Roll each strip into a tight, long log. 
5. Alternatively, divide the dough into three equal parts and shape each part into a long, thin rope (make sure they are all the same length). Pinch the ends together and braid into a challah. Pinch the bottom end as well and tuck both ends underneath the loaf. 
6. Place the challah on a baking tray lined with parchment paper. Cover with a clean towel and let rise in a warm place for about 30 minutes for a second proof. 
7. Preheat the oven to 180°C (355°F). 
8. In a small bowl or cup, mix the glaze ingredients (except the sesame) into a smooth paste. Gently brush the risen challah and sprinkle it with sesame seeds. 
9. Bake in the hot oven for about 20 minutes, until the challah is golden and firm, and tapping the bottom produces a hollow sound.

Have a look at our Taalkeuken vibes!

the Hebrew option:

https://vegansontop.co.il/simple-vegan-challah/