Soft, fluffy and feathery, with no eggs! This whole wheat challah bread was one of the first bread recipes I veganized and it's since been a go-to, not just for dinner but also for making French toast, sandwiches and puddings.
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A healthier vegan challah bread
Challah is one of my favorite breads. This popular Jewish bread is flaky like a brioche, with a gorgeous, braided look that's easily achieved even by someone as certifiably un-craftsy as I am. I have shared with you my vegan challah and vegan sourdough challah recipes. This whole wheat challah - the first bread recipe I ever posted on this blog back in March 2008 - preceded them all.
The reason I was so motivated to make a vegan challah - even before I became fully vegan - was because as much as I adored the texture of this bread, I was never a fan of the eggs. I could smell them a mile away. But eggs are key to that flaky challah texture and those of you who have made this recipe before might remember that I used flax eggs as a substitute in my original version.
As I learned more about baking bread, however, and - importantly - created vegan versions of Jewish breads like chocolate babka - I realized I didn't really need the flax eggs. I could get that flaky texture with a mix of bread flour and whole wheat flour, and by beating vegan butter (instead of oil) into the dough, like a brioche.
It's this new, improved and whole wheat vegan challah bread recipe I have for you today, and it tastes better than ever. This is a simple bread recipe, needing the standard two rises. It goes from scratch to done in about four hours.
I've shared with you so many tips for baking bread in my other bread recipes so I'll add just one here. Don't make the strands of dough for the braid too thin or the loaf will feel dry.
Now let's make some challah!
Recipe card
Vegan whole-wheat challah bread
Ingredients
- 2 ¼ teaspoon active dry yeast (or instant yeast)
- 3 tablespoons sugar
- 1¼ cup soy milk (or any non-dairy milk)
- 4 tablespoon vegan butter (soft, at room temperature)
- 1½ cups whole wheat flour
- 1½ cup bread flour
- ½ teaspoon salt
Instructions
Make the dough
- If using active dry yeast, mix the yeast, sugar and milk in a large bowl or bowl of a stand mixer. Let it stand five minutes until the yeast bubbles.
- Add the whole wheat flour, all purpose flour and salt to the bowl. Mix until all of the flour is moistened. It might look a little crumbly at this point, which is fine.
- Add the room temperature butter to the bowl and begin kneading it into the dough until the dough has absorbed all of it.
- Continue kneading for another five minutes. This is best done in a stand mixer; if you are kneading by hand you might need longer for the butter to be absorbed into the dough.
First proof
- Transfer the dough to an oiled bowl, turn it once to coat the top with oil, then cover tightly with a lid or plastic wrap. Place it in a warm spot in your kitchen for 1½ hours.
- The dough should have more than doubled by this time.
Braid the challah loaf
- Place the risen dough on a flat surface and gently deflate. Divide the dough into three equal portions. Form each of the portions into a rectangle, then roll it (like a jelly roll) into a cylinder.
- Use the palms of your hands to roll out each cylinder into a 15-inch long strand with tapered ends. If the dough resists, let it rest, covered, for five minutes, then roll. Place the three strands side by side and pinch the tops together to form a tight seal. Use a little water if needed to ensure they hold together.
- Braid the challah by passing the strand on the right over the center strand. Then take the stand on the left and pass it over the strand that is now in the center. Continue until the loaf is braided. Pinch the ends together before tucking them under the loaf.
Second proof
- Transfer the loaf to a baking sheet that has been oiled lightly or dusted with cornmeal. Cover the loaf loosely with a kitchen towel and set it aside to rise for another hour. The loaf should have doubled during this time and should be quite puffy.
Bake challah
- About 10 minutes before the loaf has fully risen, preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
- Before putting the loaf in the oven, brush on a vegan "egg wash" made by mixing together a teaspoon of non-dairy milk and a teaspoon of olive oil. Brush it all over the top of the loaf. You can also sprinkle on some sesame seeds for a pretty look.
- Bake the challah bread for 30 minutes until golden brown. Remove the baking sheet to a wire rack and let it cool 30 minutes before transferring the loaf to the rack. Cool thoroughly before eating.
Nutrition Information
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Recipe FAQs
You can, but the bread will be quite dense. To lighten it up you can add a tablespoon of vital wheat gluten.
Challah bread is traditionally made with oil because kosher dietary laws forbid mixing meat and dairy and a challah made with butter cannot be served with a meal that also includes meat. Vegan butter doesn't have any dairy in it (it is made with refined coconut oil). The vegan butter also adds the richness you forfeit by skipping eggs.
Divide the dough into four or five equal portions, roll and braid! You can find lots of great guides online, including this one, that guide you on forming complex, gorgeous shapes with challah dough.
First published March 11, 2008. Updated and re-published on Aug. 17, 2025.
Tracy Ross says
Could I use olive oil instead of vegan butter?
Vaishali says
Yes, absolutely.
Ruchama Burrell says
To use challah for Shabbat dinner or lunch one needs to have two loaves. You can make one larger and two smaller, then only cut into the larger on Friday, saving the two smaller (after one of them has been on the table with the larger loaf for the blessing) for lunch. You cannot just have a single loaf for either Shabbat meal if you are to satisfy the ritual requirements. I think this recipe, doubled, would work.
Vaishali says
Good to know! Thanks for sharing these insights.
JNNL says
Vaishali, Thank you for this recipe. It's actually hard to find vegan recipes for challah. I make challah for my husband, and GF challah for myself regularly, with recipes I've adapted/developed myself. I plan to try to make a GF version using your recipe and will let you know the outcome! Thank you!
Vaishali says
Would love to hear how it goes with gf flour!