Vegan Seeded Challah bread is soft and has a great crumb. Perfect to eat just as is or with some butter and jam.
We are baking with seeds for this month’s Bread Bakers. Our lovely host Mayuri wanted us to get creative and bake with any seed or a mixture of seeds. So I made this soft and delicious Vegan Seeded Challah bread. It is a great everyday bread that you can snack on or can be eaten with some butter and jam.
When I think of seeds, I only think of poppy seeds, sunflower seeds, sesame and so on. I didn’t realize until Mayuri mentioned that 'seeds' are a broader category and include cereals like rice, quinoa etc and legumes, nuts, cocoa beans. I went straight to King Arthur flour and found a perfect recipe - Seeduction Challah.
I already have a couple of Challah bread recipes on the blog - like this Basic Challah and this Wholewheat Challah. This seeded challah is soft and has a beautiful crumb. I halved the original recipe and made it vegan by subbing the egg with egg replacer powder.
Bread can be made into a braid or rolled into coils like I did. It's fun to see these snail shaped coils.This Vegan Seeded Challah bread is packed with seeds (pumpkin, sunflower, sesame, poppy and flax), which make it nutty and absolutely delicious. Try it out, I'm sure you will love it.
Vegan Seeded Challah Bread
For the Dough:
- 2½ cups all purpose flour
- 1¾ cups White Whole wheat flour
- 2¼ tsp Instant Yeast
- ¾ cup Warm Water
- 2 tbsp sugar
- 1½ 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)
- ⅓ 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)
- 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.
- 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.
- 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.
- 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.*
- Cover and set aside to rise for 30 minutes.
- Preheat the oven to 375°F.
- 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.
- 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.
- Store leftovers, well wrapped, at room temperature, for several days. Freeze for longer storage.
- Here's the link on how to make a Braided bread.