Challah (vegan)

Ingredients for 1 servings:

• 40 g yeast
• 1 tbsp syrup (caramel syrup) or maple syrup
• 200 ml soy milk (soy drink) or rice milk or water, lukewarm
• 2 tbsp soy flour
• 500 g flour
• 1 tbsp salt
• 3 tbsp oil (sunflower oil)
• some soy milk (soy drink) or rice milk for brushing
• 2 tbsp sesame seeds
• e.g. water, hot

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Jewish bread, served on the Sabbath, makes 3 braids

Dissolve the crumbled yeast with the caramel syrup in the cup of lukewarm soy milk. Add the soy flour to the liquid mixture and stir with a whisk or a wooden spoon until fluffy (the soy flour should not clump). Gradually add the flour, salt, and oil and knead well. The dough should pull away from the sides of the bowl. If it is too dry or too stiff, knead in a little more water. Lightly dust with flour and cover. Let it rise in a warm place for 30-40 minutes. When the dough has doubled in size, knead thoroughly again and divide into 3 equal pieces. Then divide these pieces of dough again and roll out one long strand and one short strand each into approximately 4 cm thick rolls. Place the short strand in the center of the long strand to form a “T” shape. Then braid it into a plait by folding the roll in half and alternating the outer right and left strands in the center. Glue the ends together to prevent the braid from falling apart during baking. Place the braids on a baking tray lined with baking paper, brush with soy milk, and sprinkle with sesame seeds. Cover and let rise for another 25 minutes. Place the tray on the bottom rack of a preheated oven (200°C fan/gas mark 2-4) and add the cup of hot water. After about 10 minutes, open the oven door briefly to allow some of the hot air to escape. Bake the braids for another 10-15 minutes. They are done when they sound hollow when tapped on the base.