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Vegan Seeded Challah Bread Yum
Vegan Seeded Challah bread is soft and has a great crumb. Perfect to eat just as is or with some butter and jam.
Vegan Seeded Challah Bread
Cuisine american
Prep Time
30 minutes

Cook Time
30 minutes
Passive Time 3 hours
Servings
Round Loaves
Ingredients
For the Dough:
  • cups all purpose flour
  • cups White Whole wheat flour
  • tsp Instant Yeast
  • ¾ cup Warm Water
  • 2 tbsp sugar
  • tsp salt
  • 2 tbsp millet
  • ¼ cup Pumpkin Seeds
  • 2 tbsp Sunflower Seeds
  • 2 tbsp Whole Flax seeds
  • 1 tbsp Poppy seeds
  • 1 tbsp Sesame seeds
  • 2 tbsp Egg replacer powder whisked in 6tbsp of water (or use 2 large eggs)
  • 1/3 cup vegetable oil
  • 2 tbsp Molasses (or Honey, for non-vegan option)
For the Topping:
  • 2 tbsp Almond Milk
  • 1 tbsp Agave Nectar
  • As needed Pumpkin seeds (optional)
  • As needed Sunflower seeds (optional)
  • As needed Sesame seeds (optional)
Cuisine american
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 3 hours
Servings
Round Loaves
Ingredients
For the Dough:
  • cups all purpose flour
  • cups White Whole wheat flour
  • tsp Instant Yeast
  • ¾ cup Warm Water
  • 2 tbsp sugar
  • tsp salt
  • 2 tbsp millet
  • ¼ cup Pumpkin Seeds
  • 2 tbsp Sunflower Seeds
  • 2 tbsp Whole Flax seeds
  • 1 tbsp Poppy seeds
  • 1 tbsp Sesame seeds
  • 2 tbsp Egg replacer powder whisked in 6tbsp of water (or use 2 large eggs)
  • 1/3 cup vegetable oil
  • 2 tbsp Molasses (or Honey, for non-vegan option)
For the Topping:
  • 2 tbsp Almond Milk
  • 1 tbsp Agave Nectar
  • As needed Pumpkin seeds (optional)
  • As needed Sunflower seeds (optional)
  • As needed Sesame seeds (optional)
Vegan Seeded Challah Bread
Instructions
  1. Combine all the ingredients for the dough in a large mixing bowl or the bowl of the stand mixer. Mix and knead until a nice smooth dough forms.
  2. Transfer the dough to an lightly greased bowl, cover and set aside to rise for 2~3 hours. Alternatively, dough can be refrigerated overnight at this stage and then let it sit at room temperature for 1 hour before shaping.
  3. Divide the dough in quarters and roll each into a skinny log of about 18~20″ long. Coil each log up like a snail and press the end onto the dough. Place the rolled logs onto a parchment lined baking sheet. Make sure that there is enough space between the coils to rise and bake.
  4. Alternately, dough can be made into a braid, but dividing the dough into 3 equal size pieces. Roll them out into skinny equal size logs and then braid them. Make sure to pinch the ends and tuck them under for a cleaner finish.*
  5. Cover and set aside to rise for 30 minutes.
  6. Preheat the oven to 375°F.
  7. Combine almond milk and agave in a small bowl. Brush the coils generously with the almond milk mixture and sprinkle with additional seeds, if desired.
  8. Bake for 25~30 minutes or until the loaves are golden brown and have an internal temperature of 190°F. Remove from the oven and cool before slicing.
  9. Store leftovers, well wrapped, at room temperature, for several days. Freeze for longer storage.
Recipe Notes
  • Here’s the link on how to make a Braided bread.
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