You might also like these recipes for classic vegan challah and vegan sourdough challah. Challah is one of my favorite breads. It’s almost like a butterless brioche, with the same flaky texture and lightness. It also has a gorgeous braided look that’s pretty easy to achieve with just a tiny bit more effort than is required to shape any old bread. For a vegan, the chief challenge in baking a perfect challah tends to be the eggs that are such a predominant part of any challah recipe. Tastewise, I had always detested the eggy smell. But the eggs also help form the bread’s delicate structure, which made it just a tad scary to contemplate baking a challah without them. By now, though, I’ve veganized enough baked goods to never say die. So onward I pressed with my most trusted egg substitute, flax seed powder, which I thought would perform well in this bread because it is rich in fats, like eggs, but also has a deep nuttiness that would go well with the whole wheat I was planning to use in place of all-purpose flour. Check to get new recipe updates by email.
I did use some bread flour, which is also refined, mainly because using only whole wheat would make the bread too dense and heavy, which, in a challah, would be self-defeating.The result was beyond my expectations. Not only was the challah extremely flaky and delicious, but it looked absolutely gorgeous with a golden-crisp crust.
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