hearah הֶרָה

Garlic Onion Challah 🥖

Vegan   Rachel Bousfield · 12 strands · 2 main loaves and 2 smalls

Challah is a Jewish bread made weekly for the Shabbat dinner table. This recipe makes about 2,000g of dough: twelve strands, enough for two main loaves and two smalls.

A four-strand challah braided in a Thue–Morse pattern
Mathemagical 4-braid
A classic three-strand challah
Classic 3-braid

Making the dough

  1. Whisk almond milk and sugar on 4/9 heat until 105–110 °F 🥛🍬
  2. Pour into a large bowl and sprinkle yeast on top. Bloom for 10 mins 🦠
  3. Reusing step 1’s pot without cleaning, warm sunflower oil on 4/9 heat to 105 °F 🌻
  4. Turn burner off and move pot to a cool surface.
  5. Whisk in garlic powder until fully dissolved, then onion powder. Let it bloom for 5 mins 🧄🧅
  6. Add allulose powder and sea salt 🍬🧂
  7. Gently pour the pot into the bowl.
  8. Whisk in garlic and onion powder 🧄🧅
  9. Add liquid egg replacer 🥚
  10. Whisk until combined, adding flour in slowly 🍞
  11. Knead dough for 10 mins by hand.
  12. Cover the bowl with a wet towel.
  13. Proof for 1 hour and 45 mins at 95 °F.
  14. Remove the dough and braid into loaves — see Braiding Tips.

Second proof

  1. Place the loaves onto a baking sheet lined with parchment paper.
  2. Place baking sheet into oven.
  3. Loosely cover loaves with parchment paper.
  4. Hydrate the environment.
  5. Proof again for 2 hours at 95 °F.

Bake

  1. Preheat the oven to 350 °F.
  2. In a small bowl, whisk liquid egg replacer and allulose syrup 🥚🍬
  3. Brush liquid over loaves.
  4. Generously salt the top 🧂
  5. Place loaves into the oven.
  6. Loosely cover with parchment paper.
  7. Bake until the small loaves start to golden (usually ~15–20 mins).
  8. Remove parchment paper.
  9. Bake until the loaves are fully golden, pulling them out as each finishes.