Vegan Seeded Challah Bread

Recipe by Cook's Hideout

Vegan Seeded Challah bread is soft and has a great crumb. This bread can be made into a traditional braid or a more fancy looking swirls. Perfect to eat just as is or with some butter and jam.

Ingredients

• 2 cups all purpose flour
• 1 cups white whole wheat flour
• 2 tsp instant yeast
• ¾ cup warm water
• 2 tbsp sugar
• 1 tsp salt
• 2 tbsp millet
• ¼ cup pumpkin seeds
• 2 tbsp sunflower seeds
• 2 tbsp Whole Flax seeds
• 1 tbsp Poppy seeds
• 1 tbsp sesame seeds
• 2 tbsp Egg replacer powder whisked in 6tbsp of water (or use 2 large eggs)
• ⅓ cup vegetable oil
• 2 tbsp molasses (or Honey, for non-vegan option)
• 2 tbsp almond milk
• 1 tbsp agave nectar
• as needed Pumpkin seeds (optional)
• as needed Sunflower seeds (optional)
• as needed Sesame seeds (optional)

Method

1. 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.
2. 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.
3. 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.
4. 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.*
5. Cover and set aside to rise for 30 minutes.
6. Preheat the oven to 375°F.
7. 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.
8. 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.
9. Store leftovers, well wrapped, at room temperature, for several days. Freeze for longer storage.

View the recipe instructions at Cook's Hideout