Eggless Whole Wheat Challah Bread: Healthy & Delicious Braided Loaf
14 hours
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About Eggless Whole Wheat Challah Bread: Healthy & Delicious Braided Loaf
Indulge in the beauty and flavor of this eggless whole wheat challah bread, a healthier twist on the classic Polish braided loaf. Made without eggs, this recipe uses chickpea flour and olive oil for a nourishing and delicious result. Perfect for any occasion, from a comforting breakfast to a festive dinner side.This recipe simplifies the traditional challah-making process, resulting in a soft, subtly sweet bread with a delightful texture. The beautiful braid is sure to impress, making it a showstopper for any meal. Enjoy every golden-brown, sesame-seed-studded slice!Say goodbye to guilt and hello to wholesome goodness with this egg-free challah that retains all the charm and deliciousness of the original, while boosting its nutritional profile.
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Recipe Time & More
Prep3 hours
Cook11 hours
Total14 hours
Ingredients
Dry Ingredients
- 1/2 cup Gram Flour besan, can substitute with 1/2 cup all-purpose flour if needed
- 2 cup Wheat Flour whole
- 1 cup All-Purpose Flour
- 1 tsp Salt
Topping
- 2 tbsp Sesame Seeds or a combination, or poppy seeds
- 2 tbsp Milk for brushing
- 1 tbsp Cooking Spray optional
Instructions
Activate Yeast
- In a large bowl, combine instant yeast, 2 teaspoons sugar, and 1 cup warm water. Let stand for 10 minutes until foamy.
Combine Wet Ingredients
- In a separate bowl, whisk together chickpea flour and 1/4 cup warm water until smooth. Add this mixture to the yeast mixture, along with the olive oil, remaining 1/4 cup sugar and salt. Whisk well to combine.
Add Dry Ingredients
- Gradually add the whole wheat flour and all-purpose flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Add more flour if needed to prevent sticking.
First Rise
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Second Rise & Shaping
- Punch down the dough and gently shape it into a ball. Let rest for 10 minutes.
- Divide the dough into 6 equal pieces. Roll each piece into a 10-inch rope. Braid the ropes together (either a 3-strand or 6-strand braid).
Third Rise & Baking Prep
- Place the braided loaf on a baking sheet lined with parchment paper. Brush with milk, mist with cooking spray and cover with plastic wrap. Let rise for 30 minutes.
- Preheat oven to 425°F (220°C).
- Brush the loaf again with milk and sprinkle generously with sesame seeds.
Baking & Cooling
- Reduce oven temperature to 330°F (165°C). Bake for 40-45 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). Let cool completely on a wire rack before slicing.
Recipe Notes
Expert Tips
- For a richer flavor, use brown sugar instead of granulated sugar.
- If your dough seems too sticky, add a tablespoon of flour at a time until it becomes manageable.
- Don't over-knead the dough, as this can result in a tough loaf.
- For easier braiding, cover the dough ropes with plastic wrap after rolling and before braiding to keep them from drying out.
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Recipe Nutrition
Calories: 956kcalCarbohydrates: 155gProtein: 18gFat: 29gPolyunsaturated Fat: 8.7gMonounsaturated Fat: 17.4gSodium: 1140mgFiber: 5gSugar: 26g
Deepali Jain
Articles: 1
5 Comments
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Looks so good! Can’t wait to try it.
This looks so inviting! I’m eager to try it.
Such a great recipe! Can’t wait to try it.
Looks so perfect.
This looks so good! Appreciate the share.