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Vegan Sabbath Bread or Challah

easy vegetarian buns

From Healthy Home Cookin Vol. 7

A chewy, scrumptious bread you will love!!! To watch this on video for FREE click here.

2 Tbsp active dry yeast
4 cups whole wheat flour (or spelt)
3 to 4 cups unbleached flour (or soft wheat or whole wheat pastry flour)
2 tsp sea salt
1/3 cup raw sugar
1/2 cup gluten flour
1 Tbsp Ener-G Egg Replacer
3/4 cup vegetable oil
3 Tbsp lemon juice
3 1/4 cups soy milk 

Mix dry ingredients except unbleached flour.  Combine wet ingredients.  Mix all together adding unbleached flour until soft dough forms.  Knead 5 to 7 minutes, I use a mixer.  Divide into 4 loaves. 

Divide each loaf into 3 and roll each piece into a long log, about 16”.  Pinch the three logs together and place on a prepared cookie sheet.  Braid the bread and pinch the ends.  Repeat with other loaves. 

You will need two cookie sheets, two loaves on each.  Place in warm oven (150°F and turn off) and let rise until double (about 20 minutes).  Remove from oven and preheat oven to 400°F.  Reduce heat and bake at 350°F for 20 to 25 minutes or golden brown. 

Yields 4 loaves (break apart to serve)       
Serves: 32 to 16 (hard to limit this to one piece)
Preparation time: 25 minutes (plus raising time)               

Nutrition (per serving): 170 calories; 6.1g total fat; 0mg cholesterol; 134.5mg sodium; 137.3mg potassium; 23.7g carbs; 3.0g fiber; 2.3g sugar; 6.6g protein.


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