Prepare to revolutionize your baking game with this incredible Eggless Bliss Whole Wheat Vegan Challah that proves plant-based baking can be just as delicious and satisfying as traditional recipes! Imagine sinking your teeth into a perfectly braided, golden-brown loaf that's not only completely vegan but also packed with wholesome whole wheat goodness. Whether you're a committed vegan, have egg allergies, or simply love exploring innovative recipes, this challah will transform your bread-baking experience and leave your taste buds dancing with delight.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Jewish
Serves: 1 loaf
Ingredients
- 3 cups whole wheat flour
- 1/4 cup maple syrup
- 1 packet active dry yeast
- 1 cup warm water
- 1/4 cup vegetable oil
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine 3 cups of whole wheat flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- In a separate small bowl, activate the yeast by mixing 1 packet of active dry yeast with 1 cup of warm water (about 110°F or 43°C) and 1/4 cup of maple syrup. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- Once the yeast mixture is frothy, add 1/4 cup of vegetable oil to the mixture and stir to combine.
- Gradually pour the yeast mixture into the bowl with the flour and salt. Mix with a wooden spoon or your hands until a dough begins to form.
- Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
- Divide the dough into three equal pieces. Roll each piece into a long rope, about 12-14 inches in length. Make sure the ropes are of similar thickness for even baking.
- Braid the three ropes together, starting from the center and working your way outwards. Pinch the ends together to secure the braid.
- Place the braided dough onto a parchment-lined baking sheet. Cover it with a kitchen towel and let it rise again for about 30 minutes, or until it has puffed up slightly.
- Preheat your oven to 350°F (175°C) while the dough is rising. Once preheated, bake the challah for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove the challah from the oven and allow it to cool on a wire rack for at least 10 minutes before slicing. Enjoy your Eggless Bliss Whole Wheat Vegan Challah!
Tips
- Temperature is Key: Ensure your water is precisely warm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your challah that perfect chewy texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A turned-off oven with the light on works perfectly.
- Braiding Mastery: Keep your dough ropes even in thickness and length for a professional-looking braid.
- Moisture Check: If the dough feels too dry, add a tiny bit more water; if too sticky, sprinkle a bit more flour.
- Cooling is Crucial: Always let your challah cool before slicing to allow the interior to set properly.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 45g
Protein: 9g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
