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)
- In a table mixer or In a medium bowl, combine the flour, salt, sugar and yeast.
- Add the water gradually and then the oil, knead until the dough isn’t sticking to the sides of the bowl.
- Cover the bowl with a towel. Let the dough rest for 2 hours in a warm place, until it doubles its size.
- 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.
- 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.
- 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.)
- Bake in 170 degrees Celcius for 30-35 minutes. Bake until the bread is golden brown on the top.
- 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.