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  • Writer's pictureNatalya Fisher

Vegan Whole Wheat Challah


Vegan Whole Wheat Challah


This recipe was inspired by Ashley from @tipsyshades. I recently have been watching a bunch of Live videos on Instagram. I wanted to make Challah & I happened to log into Ashleys live video of her making a vegan Challah! It was meant to be & I think her way of making it is very unique. She uses chickpea flour to create a thickened slurry instead of using eggs! She also made a quick starter with dry active yeast! I really loved this recipe, so I had to share. I did have to make some changes & sort of improve because of the pandemic happening. I didn't want to leave the house to get more flours. So, I used what I had left in my apartment!I personally love dense healthy bread so I love the way this recipe turned out!

I hope everyone is staying safe & is doing well. I think you will really like this recipe! Enjoy

Thanks Ashley for sharing your vegan Challah technique!



1 Cup Luke Warm Water

2 tsp Dry Active Yeast

1 Cup Whole Wheat Flour


2 Tbsp Gluten Free Baking Flour ( Ashley used Chickpea Flour)

1 Cup unsweetened Plant-based Milk

⅓ Cup Vegan Butter (or use coconut oil)

⅓ Cup Sugar

3 Cups Whole Wheat Flour

1 Cup Gluten Free Baking Flour

2 tsp Black Salt or regular Sea Salt (black salt has a egg-like taste from the sulfurs in it)

½ Cup Extra Flour to kneed the dough & prevent from sticking.

Topping for the Challah

⅓ Cup Plant based Milk unsweetened

⅓ Cup Maple Syrup

Everything But The Bagel Seasoning (optional)

Za'atar Seasoning (Optional)

(Have fun with your own toppings, the maple & milk help the topping stick instead of using eggs)


Start by creating the starter. Add the warm but not boiling water, dry yeast, & 1 cup of flour. Mix & set aside until it starts to bubble, about an hour.

In a sauce pan, add gluten free baking flour with plant based milk & mix until it the flour dissolves. Turn on the flame to a low heat & stir constantly for about 5-7 minutes. Remove from heat then add the sugar, butter or oil, & mix well.

Add the mixture from the saucepan to the starter & mix well. Then add in the flours & salt. Mix all the ingredients until it forms a dough. Knead the dough on a table or counter for about 10 minutes. Constantly folding the dough to really bind the flour together. If it gets sticky place small amounts of flour on the counter & the dough. Once the dough is fully kneaded put the dough in a large bowl lined with a little oil. Cover & allow the dough to rise double in size. I left it overnight but you can let it rise for 5-6 hours before baking.

Once the dough is ready to bake set the oven to 350°.

While the oven preheats start to bread the Challah.

Lay out a baking tray with a baking sheet & begin to bread the Challah.

To bread the Challah take 3 palm size bunches of dough & roll out 3 ropes. Connect the tips of all 3 ropes & begin to the right side over the middle & under the left size. Then take the left side over the middle & under the right side. Repeat until the bread is done. Pinch the three ropes together at the end. You can make the Challah any size you prefer. Then once all the Challahs are breaded, its time to add the toppings.

In a small bowl combined milk & maple syrup. Lightly brush the mixture on the Challahs & sprinkle the toppings of your choice. I used everything but the bagel & za'atar but have fun with your own ideas or use the ones I did! You can make them sweet or salty, its up to you!

Serve & Share with Love


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