Vegan Challah – wholegrain bread recipe

vegan challah

Vegan Challah bread- this time a recipe for a really delicious, healthier version of this bread.

Challah is a traditional Jewish bread, it is a special bread that usually braided and typically eaten on ceremonial occasions such as Shabbat and other holidays.

A Vegan Challah can be great for breakfast, especially this version made with whole grain.

This recipe is very easy to make (and even easier if you have a mixer and you don’t need to knead the dough).

Vegan Challah Bread

Very easy and tasteful Israeli recipe; Makes 3 loaves of Challah

Prep Time 10 minutes Cook Time 25 minutes Rest time 3 hours Total Time 3 hours 35 minutes 


  • 1 kg Organic Wholegrain Wheat Flour
  • 8 g Himalayan Pink Sea Salt (1 tsp)
  • 40 g Organic Cane Sugar (4 tbsp)
  • 2 tbsp baker’s yeast
  • 640 ml Water (filtered, about 3 cups)
  • 90 g Olive Oil (extra virgin)


  1. In a table mixer or In a medium bowl, combine the flour, salt, sugar and yeast. 
  2. Add the water gradually and then the oil, knead until the dough isn’t sticking to the sides of the bowl.
  3. Cover the bowl with a towel. Let the dough rest for 2 hours in a warm place, until it doubles its size.
  4. Create the Challah bread: on a floured workspace, Knead gently to get out any large air bubbles, divide for 3 pieces and form from each a braid. 
  5. Transfer to a baking sheet lined with parchment paper. Cover with a towel and let the loaves of bread to rise again for 40 minutes to 1 hour.
  6. Preheat the oven to 180 degrees Celcius and just before baking brush the Challahs with water (optional: spread on top sesame seeds or other seeds.)
  7. Bake in 170 degrees Celcius for 30-35 minutes. Bake until the bread is golden brown on the top. 
  8. Enjoy! 🙂

Also, I calculated the nutrition facts to show you the fibre and nutrients for two slices of Challah:

Wholegrain flour is high in fibre and B vitamins:

whole grains are considered as a complete package of health benefits, this is because they contain 3 parts:

  • The bran (the outer layer)- that is rich in fibre, B vitamins, iron, copper, zinc, magnesium, antioxidants, and phytochemicals (components in plants that highly research for their health benefits).
  • The germ (the core of the seed) is rich in healthy fats, vitamin E, B vitamins, phytochemicals, and antioxidants. 
  • The endosperm (the interior layer) contains carbohydrates, protein, and small amounts of B vitamins and minerals.

Why fibre is so important?

  • Dietary fibre is important for a healthy digestive system and regular bowel movements. 
  • When eating a diet rich in fibre, you will feel more satisfied with the meals and fuller for longer.
  • Diet rich in fibre can improve cholesterol.
  • Diet rich in fibre can balance blood sugar levels.
  • Studies have shown that eating more fibre can help to prevent some diseases such as diabetes, heart disease and bowel cancer.
  • The potential benefits of these findings suggest that the consumption of 2 to 3 servings per day (~45 g) of whole grains may be a justifiable public health goal.

Try my recipe for homemade Pesto:

My version of Pesto will provide you with a concentrated dosage of green leaves, rich in antioxidants, minerals, vitamins and a good source of healthy fatty acids from the olive oil & walnuts.

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