EASY GREEN VEGAN CHALLAH BREAD

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Beautiful vegan friendly 3 stranded Challah bread with green wheat grass powder. This green loaf is so easy to make, eggs free and no loaf pan required. You will satisfy with the result!

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This delicious Challah milk bread made without eggs are a great vegan bread choice. It is made from a yeast dough with wheat grass powder braided into a beautiful braid shape. This milk bread is flavourful, soft and fluffy with a bit of crusty outside. They are great to enjoy while it fresh and warm, to serve with soup or meat, a toast with butter and spread or as a French toast whichever way you like.

Challah has now becomes our family favourite bread recipe, we certainty can’t stop eating it every time I bake them. This is the simplest version of Challah with 3 stranded, there are many more beautiful challah patterns that I will soon introduce to you, stay tune to find out more!

WHAT IS CHALLAH BREAD

Challah bread is believed to be a bread that is make for use in Jewish ritual. It is classified as a Sabbath and holiday bread. A small portion of dough that was set aside for the priests as a gift to god. This types of bread is usually enriched with eggs and oil, very similar to brioche except brioche is made using butter.

This vegan eggless challah bread is using soy milk as the replacement of eggs and cow milk. It taste wonderfully delicious with the addition of the wheat grass powder, a superfood that is highly nutritious. Wheat grass is high in nutrients and antioxidants, rich in vitamins that are beneficial to human consumption. It has a earthy flavour and are easy to add into your diet as they usually comes in powder or juice.

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WHAT INGREDIENTS DO YOU NEED TO MAKE GREEN VEGAN CHALLAH BREAD

  • Bread flour
  • Wholemeal flour
  • Wheat grass powder
  • Salt
  • Yeast
  • Sugar
  • Plant based milk (I’m using unsweetened soy milk)
  • Vegetable oil

STEP BY STEP INSTRUCTIONS TO MAKE GREEN VEGAN CHALLAH BREAD

1 Add yeast, sugar and milk in a large mixing bowl. Stir well.

2 Incorporate all the dry ingredients and whisk well.

3 Add dry ingredients into the wet mixture and beat on low speed on a stand mixer until it form a dough ball. Rest for 30 minutes.

4 Add oil and beat on high speed for 10 minutes until dough is smooth and elastic. Perform windowpane test.

5 Cover with plastic wrap and place in a warm place to rest until doubled in size. About 1 hour.

6 Lightly flour your finger tip and poke a hole into the dough, if the hole stay and didn’t bounce back, it is good to go.

HOW TO SHAPE 3 STRANDED BRAID

Place dough on a work surface, press down the dough to let air bubbles out. Divided dough into 3 equal portions. Roll each dough into a ball and roll each one into a long rope.

At one end, gathers the tips of the rope together and pinch them tightly. To make a 3 stranded braid, take the middle rope and move under the left rope, then move the left rope to far right under the right rope then right rope over to far left. Repeat until you braided the whole loaf then pinch the end together and tuck it underneath.

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Transfer to a baking tray with baking paper, and let’s rest for 1 hour or until doubled in size. Brush with milk and bake in the preheated oven at 180°C for 35 minutes.

Thanks for stopping by!

Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook. I love seeing your creations!

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RECIPE

Beautiful vegan friendly 3 stranded Challah bread with green wheat grass powder. This green loaf is so easy to make, eggs free and no loaf pan required. You will satisfy with the result!



EASY GREEN VEGAN CHALLAH BREAD
Prep time: 2 HOURS 50 minutes
TOTOL TIMA: 3 HOURS 25 MINUTES
cooking time: 35 minutesserve: 1 LOAF/10 SLICES

INGREDIENTS:

– 170g bread flour
– 190g wholemeal bread flour
– 10g wheat grass powder
– 1/4 tsp salt
– 1 tsp yeast
– 2 tsp sugar
– 220g unsweetened soy milk
– 25g vegetable oil




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INSTRUCTIONS

– In a bowl, add yeast, sugar and milk. Whisk well.
– In a separate mixing bowl, add all the dry ingredients and stir well. Add the dry ingredients into the yeast mixture and beat on low speed until it well combined.
– Cover with plastic wrap and let ‘s rest for 30 minutes.
– Add vegetable oil into the mixture and turn of high speed and beat for 10 minutes until dough is smooth and elastic. Perform a window pane test.
– Cover with plastic wrap and let’s rest in a warm place for 1 hour or until doubled in size. Lightly flour your finger tip, and poke a hole in the center of the dough. If the hole remains and didn’t bounce back, it is good to move on.
– Punch down the dough to let the air bubbles out. Lightly flour your work surface, place the dough on top and divided into 3 equal portions. Roll each dough into a ball, then roll them into a long rope. At one end, gathers the tips of the rope together and pinch them tightly. To make a 3 stranded braid, take the middle rope and move under the left rope, then move the left rope to far right under the right rope then right rope over to far left. Repeat until you braided the whole loaf then pinch the end together and tuck it underneath.
– Transfer to a baking tray with baking paper, cover with plastic wrap and let’s rest for 1 hour or until doubled in size. Preheat oven to 180°C at 30 minutes mark. Brush with milk and bake in the preheated oven at 180°C for 35 minutes when it is ready.
– Transfer to a cooling rack and let it cool before slicing. Enjoy!

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