Since our previous post, 1 year ago, we made another attempt at Vegan Challah with pretty good results. This one uses flax meal and chia seeds instead of eggs.
INGREDIENTS
7 c. bread flour
1 c. whole wheat flour
1 Tbsp. salt
2 3/4 c. hot tap water
2 pkg rapid rise yeast
1/2 c. agave syrup
1/3 c. olive oil
2 Tbsp. flax meal
2 Tbsp. chia seeds
Almond milk
Combine the bread and whole wheat flour. Add in the yeast. In another bowl, mix together 3/4 c. warm water, olive oil, agave, flax and chia. Pour the rest of the water into mixer bowl. With dough hook, slowly add half the flour. Add in the oil and seed mixture, then the remaining flour one cup at a time. Knead until the dough is completely combined and no longer sticky.
Place the dough in an oiled bowl, cover with plastic wrap and a dish towel, and let rise for 1 hr. Stretch and fold the dough, cover and let rise again. Repeat every hour for 4 hours.
Preheat oven to 375°
Uncover and divide the dough. This recipe makes 2 large, or 4 medium, or 8 small challahs, or 16 individual rolls. If you are making regular egg challah but have some vegan guests it is best to make individual rolls and bag them separately.
Braid the loaves as you normally would. Let rise for 45 min - 1 hr. Brush the loaves with almond milk with a few drops of agave and sprinkle with poppy, sesame or chia seed. Again if you are also baking regular egg challah use a different seed topping.
Bake at 375° for 30 minutes.
Actually this is so good you can double the recipe and not even bother to make the regular egg challah!
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