Braided Challah – Vegan version

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water, flax eggs and oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour and a half in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 4
   Punch down the dough, divide it into 3 equal balls and roll each one into a long rope.
2. 5
   Braid the ropes and place the braid on a baking sheet lined with parchment paper.

   Baking panParchment paper

   💡Braid without stretching: a stretched rope shrinks as it rises, and the braid tears in the oven.
3. 6
   Let rise again 45–60 minutes.

   ⚙ ProofingPlastic wraporKitchen towel
4. 7
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5. 8
   Brush the beaten flax egg over the braid.

   💡Two coats of flax egg, one before the second rise and one before baking, give a deep, even shine.
6. 9
   Bake 25–30 minutes, until the challah is golden and sounds hollow when tapped on the bottom.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.