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
To print recipe card without images, uncheck "instruction images" after clicking the "print recipe" button.
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.
Margot says
I just took this out of the oven and popped a little piece in my mouth... AMAZING! I'll be making French toast with this for breakfast.
Gaby says
Hi! This looks so great, I love challah but have never had a whole wheat version though I always prefer whole grain breads. I'm not really a practicing Jew but my friend and I are doing a relaxed shabbat dinner tonight so I'm making this right now. I ended up using quinoa flour instead of bread flour because it's all I had so I hope that doesn't mess it up. I'll let you know how it goes out!
ps. I love your blog!
Steph says
This bread is what convinced me to go vegan...I knew if I could make an eggless challah, I could make anything vegan. This bread always brings compliments...my Jewish friends are delightfully surprised (and confused!) that the bread has no eggs. Thank you.
Dazy says
I'm making this today. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!
ttfn300 says
Great recipe 🙂 Made it yesterday, and it came out great!
VegSpinz says
Hi, Vaishali- Saw the challah that veggie girl made on her blog- I tried to use whole wheat flour in another recipe but it turned out a bit dense. This looks amazing- thanks for the recipe!!
Kulfi says
Thanks!! I made this recipe and it was great- I'm certainly going to make it again. The only thing I didn't like was the crust (too dry to my taste).
One simplification: I used a bread machine for the kneading and first rising; and then I had to punch it down again an hour after putting it in the fridge. I then left it there to rise again overnight (about 7 hours).
I posted my modified version (in Hebrew) on my blog (with a link here of course!):
Anonymous says
Thanks so much for this receipe. I made it yesterday and it "kinda" came out fine. It tasted very good but didn't rise as much as I thought it should, and in the 2nd & 3rd kneading the dough sorta split into sections, as if someone had cut slits in it, and I had a hard time kneading it all together. I kneaded by hand; would that have been the cause? Also, couldn't find flax seed powder at Whole Foods, only flax seed meal which I used. Maybe next time I will pulvarize it into powder. Anyway my vegan company was thrilled with it.
Vaishali says
Hi Divya: So glad to hear you're trying it. Will wait to hear how it goes. Good luck! And you're right: it does take some time 🙂
Divya says
You must be wondering why a comment for an older post... I just love this recipe. I use flax seeds a lot too, and this looks like something I would totally enjoy.
Am making it today. Will let you know how it goes...
Man, it does take a while to make it, does'nt it? 🙂
Sunshinemom says
Thanks for the eggless version. I was wondering whether I could use flax seed powder in place of eggs in cheesecakes. Any idea?
Nick says
I recently got in to challah as well. My girlfriend used to work as a nanny for a Jewish family and the mother always made fresh challah bread. I would always hear about this fresh, chewy bread that you just tore chunks from and snacked on. Well just a few days ago I found a frozen Whole Wheat Challah bread in Fairway, a large gourmet/health/regular grocery store and it is delicious! This one has eggs in it, but I'm not a vegan. I like this recipe though, I may have to make this! By the way, challah is great with a schmear of peanut butter on it! Thanks for sharing!
Anke says
this crust really looks perfect - as does the entire bread. hmmm 🙂
Coffee says
I so want to try this! Will be coming back to stop by and look at it when I lay my hands on it. 🙂
Vaishali says
Bee, Suganya, Miri- Hope you ladies do try it.
Remya, Sunita, Richa,Happy Cook, Trupti, Sagari, Chocolatecoveredvegan, Sandhya, Dhivya: Thanks for your kind words.
Alpa, I agree it would make great French toast.
A cook@heart: Just try it- I know you'll enjoy baking.
Mansi- thanks for reminding! I have emailed you already!
Dhivya says
lovely bread...with out eggs sounds great dear
sandhya says
Beautiful bread...
Miri says
Wow you are so innovative! and BRAVE! I think I will try to make this for my vegetarian Mom while she is here for the next two weeks. Thanks for the recipe...it looks beautiful!
ChocolateCoveredVegan says
I've never been lucky enough to have a vegan Challah, but it looks terrific.
Mansi Desai says
this looks awesome vaishali! and it's wggless and whole-wheat! perfect:)
btw, this would be a great addition to the WBB-Balanced Breakfast event on my blog...do check it out and send this in if you like!:)
Sagari says
beautiful bread
A Cook @ Heart says
Gorgeous! i wish I had the courage to bake :(.. maybe on day!
Suganya says
Oh my, Vaish. I am so trying this.
Alpa says
wow, challah without eggs... i hate that eggy smell too, ick... i bet this would make an awesome french toast - without the eggs & dipped in spiced soy milk! yummy, great picture.
Trupti says
bread looks yummmmmyy
Happy cook says
Wow u made them without eggs.
Super clever
Richa says
it sure looks good! raisin challah is my fav, bookmarked this one, thanks!
sunita says
Vaishali,that challah is bliss indeed...love your version...thanks for sharing 🙂
remya says
cool recipe..bread looks simply elegant...
bee says
the eggs were what stopped me from trying challah so far. this is a great recipe.