Friday night’s mean one very important, delicious, thing – challah bread! And there is nothing better than freshly baked challah bread from your very own oven. This recipe is plant-based and can be made gluten-free with different flour so everyone can, and will, enjoy.
Prep time 3-4 hours, makes 2 medium sized challot
- 1 cup warm water
- 1 tbsp yeast (usually 1 sachet)
- 1/2 cup coconut sugar
- 2 units of egg replacement (I use a pre-bought egg replacement mix)
- 1/3 cup olive oil
- 1 tsp salt
- 4.5 cups flour (I use a combination of spelt, light rye and wholemeal flours)
- Activate the yeast in a large mixing bowl with the warm water and coconut sugar – make sure the water is not too warm or it will kill the yeast.
- Wait until the yeast is frothy – it will have little bubbles.
- Once the yeast is frothy add the egg replacement, olive oil, salt and 3 cups of flour to your mixing bowl.
- Start to mix and continue to do so as you slowly add the remaining flour until a dough forms – add the flour gradually so it doesn’t stick to the side of the bowl.
- Once done, knead the dough for about 5 minutes.
- Place the dough in an oiled bowl and cover with a tea towel.
- Leave it to rise for two hours, make sure you leave it in a warm place so it will proof.
- Once the dough has risen (at least doubled in size), divide the dough into two.
- Braid each half into two challah (challot) loaves – I do a 3 plait braid.
- Place the challot onto a baking lined sheet, cover with a tea towel and leave for a further 30-45 minutes – again make sure you leave it in a warm place so it will proof.
- Pre-heat the oven to 180 degrees while you wait.
- Place a light wash of olive oil/coconut oil on top of the challot and add any seasoning you like – I like to add zaatar to one and coconut sugar & salt to the other).
- Bake the challot for 30 minutes until golden brown.
It is vital that you make the dough in a warm environment to help activate the yeast and allow for proofing. Also note that the challah will not rise in the oven as much as regular challah due to the egg replacement. That doesn’t take away from the delicious, warm challah bread that will result!