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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.


4 Round Loaves

Total time

60 minutes


  • 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)


  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.
  10. View the recipe instructions at Cook's Hideout

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