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Seeded Challah Bread
[Vegan]

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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Seeded Challah Bread [Vegan]

Dairy Free

This is a great everyday bread that you can snack on or can be eaten with some butter and jam. Soft and with a beautiful crumb, this Vegan Seeded Challah bread is packed with seeds (pumpkin, sunflower, sesame, poppy and flax), which make it nutty and absolutely delicious.

Ingredients You Need for Seeded Challah Bread [Vegan]

For the Dough:

2 1/2 cups all purpose flour
1 3/4 cups white whole wheat flour
2 1/4 teaspoon instant yeast
3/4 cup warm water
2 tablespoons sugar
1 1/2 teaspoon salt
2 tablespoons millet
1/4 cup pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons whole flax seeds
1 tablespoon poppy seeds
1 tablespoon sesame seeds
2 tablespoons egg replacer powder whisked in 6 tablespoons of water
1/3 cup vegetable oil
2 tablespoons molasses

For the Topping:

2 tablespoons Almond Milk
1 tablespoon Agave Nectar
Pumpkin seeds (optional)
Sunflower seeds (optional)
Sesame seeds (optional)

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How to Prepare Seeded Challah Bread [Vegan]

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.