Priya’s Versatile Recipes: Vegan Seeded Challah Bread

Whenever i cross some different breads, i dont forget to bookmark them immediately, one among those bookmarked bread is this Vegan seeded challah bread. I recently crossed this extremely seeds loaded challah bread at Pavani’s Space. Since this bread is loaded with varieties of seeds, these challah bread caught immediately my attention. These vegan breads are just prefect to enjoy with some salted butter or jam to kick start a day with. And these breads works prefect awesome as accompaniment to serve along with a bowl of soup or make your own sandwich with.  And this bread calls for pumpkin seeds, black poppy seeds, flaxseeds, sunflower seeds, sesame seeds. The breads are seriously very crunchy and we just enjoyed having this bread for our lunch along with a simple potato bhaji. Yes can even pair these breads even with our own Indian curries as well.

I love baking breads at home, obviously kneading the dough and shaping them makes me more happier as much as like listening a good music. Baking breads at home is something i cant give up for any reasons. Obviously i try to bake almost every weekend just to treat my family with breads baked with lots of healthy stuffs in it. I plan everything earlier to treat my family with ultimate breads especially for our Sunday brunch. Coming to this bread, this bread calls for easy ingredients, and an egg replacer,yes since this bread is vegan, i replaced the eggs with flaxmeal though Pavani used egg replacer in her bread. Am running this week’s blogging marathon with ‘Bookmarked recipes’ as theme. And this seeds loaded challah bread goes for this week’s theme.

For the Dough:
2+1/2 cups All purpose flour
1cups Whole wheat flour
2tsp Instant Yeast
2tbsp Sugar
1tsp Salt
2tbsp Millet (i used foxtail millets)
1/4cup Pumpkin Seeds
2tbsp Sunflower Seeds
2tbsp Whole Flax seeds
1tbsp Poppy seeds
1tbsp Sesame seeds
2tbsp Flaxseed meal whisked in 6tbsp of hot water
1/3cup Vegetable oil

For the Topping:
2tbsp Almond Milk
1tbsp Maple syrup
Pumpkin seeds (optional)

Take the all purpose flour, whole wheat flour, yeast, seeds,sugar, salt ,oil,millets and flaxseed meal mixture in a large mixing bowl. Gradually add the luke warm water and knead everything as soft dough.

Transfer the dough to an lightly greased bowl, wrap it and keep aside for 2~3 hours.

Divide the dough in 5-6 balls and roll each into a medium sized log.

Coil each log up like a snail and press the end onto the dough. Place the rolled logs onto a parchment lined baking sheet. Leave enough space between the bread.

In case if you feel like shaping them a loaf, just go ahead.

Cover and set aside to rise for 30 minutes.Preheat the oven to 350°F.

Mix the almond milk and maple syrup in a small bowl.

Brush the coils generously with the almond milk mixture and sprinkle with additional seeds, if desire but i skipped it.

Bake for 25~30 minutes or until the loaves are golden brown. Keep aside and let them cool completely.

Serve with butter, jam or with any spreads.