I don’t often use packaged egg replacers as I really do love flax-seed as a binder in baked goods (It has a special place in my heart, not gonna lie) but sometimes I really miss egg wash. It’s not like not having egg wash any-more for glazing things has left a void inside of me. However I do miss the glossy golden brown it gives bakes goods when trying to impress non vegans (like my mum who is always harping on about, oh well I need egg wash on my pies). And as soon as I saw the Challah on the ppk’s page I had a burning desire to make a braided loaf, but sadly needed to go shopping for ‘nanas (it is on my NEED to bake list though). So I rustled around in my “spices and things I rarely use but for some reason had to buy” draw and found a crumpled packet of vegg I got sent a while back. So I changed my basic white bread recipe that is etched into my brain a tad and made this to include “vegg” in both the dough and as the glaze and here’s what I thought:
- The bread felt kinda nicer to knead, smoother I guess.
- The loaf was a bit more fluffy in texture
- I would say it won points as a glaze for the simple fact I could turn the loaf upside down and only a few seeds few off
- It gave a good colour and a little bit of sheen, but maybe adding something else to the glaze along with the vegg would work better- I will get back to you on this one….
- My non-vegan Mum wouldn’t stop eating this bread as she loved the flavour- it was kinda annoying really as I was hoping for the loaf to last more than 1 day so I could make French toast…..
But yeah I guess I will give you the recipe now…….
For the dough:
2 1/2 cups organic strong white bread flour
1 cup tepid water
1 tbsp fresh yeast (or 1/2 tbsp dried active yeast)
2 tsp “vegg” powder blended with 1/4 cup of water
scant 1/4 cup of yare valley rapeseed oil
pinch o’ fine sea salt
For the glaze/topping:
4-5 tbsp water blended with 1 tsp “vegg”
a mixture of sunflower, pumpkin, sesame and flax seeds– or whatever seeds you like 🙂
Add your flour to a medium/large mixing bowl that will fit in your fridge, and make a well in the centre. In a small separate bowl/jug mix together the yeast and tepid water, pour into the well you made in the flour and leave for a little while until you start to see little bubbles on top of the liquid- this shows you the yeast is working- now partially fold everything in the bowl together using a rubber spatula,and the remaining dough ingredients, fold together some more, then transfer to a floured surface and knead for about 8-10 minutes until you have a beautifully elastic and smooth dough, rise on the counter for about 2 hours then pop in the fridge overnight or at least 8 hours. remove from the fridges and turn out onto a lightly floured surface, divide the dough into 3 equal pieces and shape each piece into a long “sausage” shape, braid tightly together and place on a lined baking sheet- tucking the ends underneath carefully. Allow to prove for about 1 1/2 hours until the dough has more or less doubled bake up and brush with the vegg mixture and top with the seed mix. Place in an oven that has been preheated to 220c/420f and bake for approx 35-45 minutes until golden brown.