Vegan Challah

Challah, the popular Jewish bread is loaded with eggs and egg yolks, but if i say we can make beautiful challahs as vegan version, its unbelievable rite. Even i was bit skeptical when i saw this Vegan Challah from The Sweet Life, an another incredible bread challenged by Priya R of Cook Like Priya for this month's Home Baker's Challenge, a monthly baking event where we bake varieties of bakes every month.Since december is a month of Christmas celebration, Priya chosed many delicious christmas bakes from all around the world and am happy that finally i can make my favourite challah as vegan version. Seriously until i finished baking this challah am not sure about the texture and the taste,but trust me this vegan challah is just tremendous.

Crust and the texture of this bread came out extremely prefect as much as like the egg loaded challah. This Veganised challah goes for chickpea flour which may sounds weird but seriously the addition of chickpea flour makes this bread interesting and this flour gives the texture and that mild yellowish colour to the texture of this vegan bread. I enjoyed thoroughly baking this Christmas veganished Jewish bread at home and once again thanks to Priya for challenging us this incredible bread.Today is the last thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice a month and this beautiful challah goes to this event too.

2 +1/2 tsp Active dry yeast
2 tsp + 1/4 cup Sugar
1 cup Water
1/2 cup Chickpea flour + 1/2 cup water
1/4 cup Olive oil
1+ 1/2 tsp Salt
3-4 cups All-purpose flour
Black poppy seeds for sprinkling
Sesame seeds for sprinkling


In a stand up mixer or medium bowl stir together yeast, 2 tsp sugar, and 1 cup lukewarm. Set aside for 5 minutes to allow yeast and sugar to dissolve.

Meanwhile blend chick pea flour and 1/2 cup water until thick and foamy,keep aside.

Slowly whisk oil into yeast mixture, followed by chickpea mix, whisking while adding. Add remaining 1/4 cup of sugar and salt. Whisk together.

Gradually add flour until dough begins to come together, but is still soft. Turn dough out on a floured surface and knead until smooth (about 10 minutes).

You want the dough to feel soft, but not sticky. In order to get the right texture you may find that you are adding extra water or flour during this process.

Grease a bowl and place the dough inside,keep in warm place for an hour.

Punch dough down, re-cover, and let rise an additional 30 minutes.

Place dough on a floured surface and cut into 4 equal pieces.

 Roll each piece into long strands (about 18 inches) and let set for 5 minutes. Braid Challah. 

Please do check here, this is a very good tutorial for braiding Challah, complete with pictures.

Brush with soy milk or creamer and set aside to rise for about 45 more minutes, until dough slowly pushes back when an indentation is created with your finger.

Preheat the oven to 375 degrees F. 

Brush loaf with soy milk on final time, sprinkle with poppy seeds,sesame seeds and bake 30-35 minutes, until top is golden brown and a firm crust has formed.

Let cool completely before slicing.

Enjoy with jam or with your favourite spread.