Vegan Challah bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 113.0
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 3.0 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 3.2 g
- Protein: 4.4 g
View full nutritional breakdown of Vegan Challah bread calories by ingredient
Introduction
A hearty dense vegan bread A hearty dense vegan breadNumber of Servings: 20
Ingredients
-
5 cup King Arthur 100% Unbleached White Whole Wheat Flour
.5 cup Soy Milk
3 tbsp Agave Nectar (Wholesome Organic Blue Agave)
1 tbsp Active Dry Yeast (by ERINALEXIS20)
1 cup (8 fl oz) Water, tap
Tips
Bake on 350 degrees
Directions
Put all dry ingredients In a kitchen-aid with a dough hook. Mix.
Mix the wet ingredients and add to the dry ingredients.
Mix for 2 minutes in low speed (2) or until the dough forms together.
Let it rest for 5 minutes (to allow the gluten strands to develop)
mix for additional 5 minutes in low speed (2). The dough should separate from the bowl and slightly stick to the bottom of it. If it doesn't stick slightly to the bottom after 5 minutes, add water by the tablespoon. if it is two sticky, add flour by the tablespoon.
Take the dough out and transfer it to a slightly floured surface.
Kneed it for two minutes.
Create a ball shape.
lightly oil the ball of dough and put inside the kitchen-aid bawl.
cover with a plastic bag and let it double in volume in a warm place (between 60-90 minutes).
Preheat the oven to 350F (180C).
Once doubled in volume, transfer the dough to a lightly floured surface, cut to two with a knife or a baker's bench knife (for two Challah) and cut each half to as many strands as you want.
Braid the Challa from the strands (here's a nice video: www.youtube.com/watch?v=4TOKt18P7z4)
put on a baking pan on a parchment paper.
brush the breads with some canola oil.
cover with a plastic bag and let it rise for one hour (~20% less time from what it took for the dough to double in volume).
brush with a mix of 1TBS soy milk 1TBS of oil.
Bake for about 40 minutes.
The challa should be ready when you knock on the bottom of it and hear a hollow sound.
let it cool for one hour.
Serving Size: 10 pieces per loaf
Number of Servings: 20
Recipe submitted by SparkPeople user EMBER1471.
Mix the wet ingredients and add to the dry ingredients.
Mix for 2 minutes in low speed (2) or until the dough forms together.
Let it rest for 5 minutes (to allow the gluten strands to develop)
mix for additional 5 minutes in low speed (2). The dough should separate from the bowl and slightly stick to the bottom of it. If it doesn't stick slightly to the bottom after 5 minutes, add water by the tablespoon. if it is two sticky, add flour by the tablespoon.
Take the dough out and transfer it to a slightly floured surface.
Kneed it for two minutes.
Create a ball shape.
lightly oil the ball of dough and put inside the kitchen-aid bawl.
cover with a plastic bag and let it double in volume in a warm place (between 60-90 minutes).
Preheat the oven to 350F (180C).
Once doubled in volume, transfer the dough to a lightly floured surface, cut to two with a knife or a baker's bench knife (for two Challah) and cut each half to as many strands as you want.
Braid the Challa from the strands (here's a nice video: www.youtube.com/watch?v=4TOKt18P7z4)
put on a baking pan on a parchment paper.
brush the breads with some canola oil.
cover with a plastic bag and let it rise for one hour (~20% less time from what it took for the dough to double in volume).
brush with a mix of 1TBS soy milk 1TBS of oil.
Bake for about 40 minutes.
The challa should be ready when you knock on the bottom of it and hear a hollow sound.
let it cool for one hour.
Serving Size: 10 pieces per loaf
Number of Servings: 20
Recipe submitted by SparkPeople user EMBER1471.