How To Make The BEST Vegan Fluffiest Challah Recipe Ever- Egg-Free | Plus Braiding Shapes Tutorial

Even if you are not a vegan or have no problem using eggs in your diet, this recipe will probably become your favorite one ever.  After receiving endless compliments you’ll want to make this eggless, fluffy challah every week. Its texture is soft, the flavor is not too sweet, and it’s an amazing accompaniment to all your dips and salads around the table. (Please see notes at the bottom for best results).

Baking is not my thing necessarily if to be honest, but making bread definitely brings more joy to my journey than making a tray of cookies or cake. I’m all about cooking like a free spirit. And because Challah is something that I DO bake on a weekly basis, mainly on Wednesdays to be specific, I have learned to welcome, enjoy and perfect the process. And If you have baked challah in your life, NOTHING can beat the moment when you pull it out of the oven. The smell in the house is simply irresistible. And often time I find myself devouring a whole roll all by myself, because I simply cant help it.

Ingredients: 

• 5 Pounds high gluten bread flour- minus 2 cups to use later for shaping
• 8 Tbsp Brown sugar
• 5 tsp active dry yeast
• 1 cup grapeseed oil Or olive oil
• 5   cups warm water- as warm as your hand can handle but not hot
• 2 Tbsp salt
• sesame seeds (optional)

• VEGAN EGG WASH SUBSTITUTE:
• Mix 1/3 cup natural date syrup (Silan),
• with 2 tsp oil and 4 tbsp soy milk
• Mix very very well and brush on the challahs.
• Sprinkle sesame seeds and place in the oven.

Instructions:

1. In a mixer bowl place the: flour, yeast, sugar, and mix for a minute.
2. Have your measured oil and water ready and start with 4 cups only!  Leave the last cup for the end.  You might not need all of it.
3. Have your salt measured and ready as well.

Method: 

1. Start your mixer on low and after one minute add the 4 cups water. Mix for about 2 minutes and slowly add the oil.   At this point, all you need to do is raise the speed to medium (2-4) and let it work for about 2-3 minutes.  Add some more water to the point that the dough starts to separate itself from the bowl.  If you feel like the dough is too dry, add water little by little, and after another minute or two add the 2 Tbsp of salt. The salt absorbs all the moisture that is left and should completely form a nice solid dough ball. Mix for another 5-7 minutes and transfer to a clean smell-free big garbage bag sprayed with oil ( OR a big bowl).   Cover with a plastic bag and a towel on top and let rise in a warm place for one hour. Punch it once or twice in-between.
2. Prepare a few baking sheets lined with parchment paper. Dust your counter with some of the flour that you’ve kept and transfer the dough from the bowl. Roll it on the counter so it’s all lightly covered with flour.  With a sharp knife, divide into the number of challahs that you desire.  I do 6-8 medium ones. Shape and place on the parchment paper.  Cover with a clean towel or closed big plastic bag.

C). Let rise for at least 45 minutes. Brush challahs with egg wash and sprinkle with sesame seeds or whatever toppings you love.

D). Preheat your oven to 375F (I use the convection feature) for 15 minutes before you insert the first tray.  Lower the heat to 350 F.  Bake for 30-35 minutes until golden.  Take out and let cool completely.

Note:

• As you shape the challahs, cover the unshaped dough with a clean towel or closed big plastic bag so that the dough doesn’t dry out.
• You can totally do this whole thing without a mixer at all. Just repeat all the steps as described.
• I know using a garbage bag might look inappropriate, however, I have found that the dough has lots of room to grow and expand.
• You can let the dough rise in the oven if your house is on the colder side.
• Brown sugar works best over here. I use the raw kind.

VEGAN EGG WASH SUBSTITUTE: Mix 1/3 cup natural date syrup (Silan), with 2 tsp oil and 1 Tbsp water. Mix very very well and brush on the challahs. Sprinkle sesame seeds and place them in the oven.

If you are loving simple eggless recipes, you definitely want to check this colorful Eat the Rainbow Vegan Garden Pizza, as well as this kid-friendly

Best Spelt Flour Vegan Waffles ever and for sure this heavenly Pesto Spelt Flour Pizza!

Watch it on YouTube

 6 strand on the top,  4 strand on the bottom

3 strands on the bottom left, round 3 strand on the right

Knot on the top left,  woven challah on the top right,  round challah on the bottom left

A few more  important notes to know: 

I usually don’t use white flour in my house for other bakings other than challah. I would usually combine white and whole spelt instead of white. BUT, it took years until I transitioned to these healthier flours as you need to learn how to work with them.

Using High Gluten Flour WILL give you the best results for this challah bread recipe! Because there are no eggs in the dough, the gluten will help us achieve more air and fluffiness

more challah recipes?