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Vegan whole wheat challah bread, sliced, on cutting board.
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5 from 19 votes

Vegan whole-wheat challah bread

This delicious vegan whole wheat challah bread uses no eggs but it has a soft, fluffy, feathery crumb thanks to my technique of kneading vegan butter into the dough.
Prep Time15 minutes
Cook Time30 minutes
Proofing time2 hours 30 minutes
Total Time3 hours 15 minutes
Course: Bread
Cuisine: Jewish
Diet: Vegan, Vegetarian
Servings: 12 slices
Calories: 165kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

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.
    Yeast, sugar and water in bowl.
  • 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.
    Bread flour, whole wheat flour and salt added to yeast.
  • Add the room temperature butter to the bowl and begin kneading it into the dough until the dough has absorbed all of it.
    Butter added to dough.
  • 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.
    Kneaded whole wheat challah 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.
    Whole wheat challah dough before first proof.
  • The dough should have more than doubled by this time.
    Risen challah dough after first proof.

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.
    Challah strands placed side by side.
  • 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.
    Braided whole wheat challah bread on baking sheet.

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.
    Sesame seeds sprinkled over loaf.
  • 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.
    Baked whole wheat challah bread.

Nutrition

Serving: 1slice | Calories: 165kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 141mg | Potassium: 111mg | Fiber: 2g | Sugar: 4g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg