Sweet and fluffy, this is the ultimate, egg-free challah. A chickpea flour custard adds that familiar enriched dough feel in a traditional sweet challah, while keeping the crumb extra moist and soft.
- Cook Time
- Prep Time
- ¼ c chickpea flour
- 1 c non dairy milk
- 1 packet active dry yeast
- ⅓ c maple syrup or silan
- ⅓ c canola oil
- ½ tsp black salt
- 4-6 c all-purpose flour
- 3 tbsp nondairy milk
- sesame seeds zaatar
- poppy seeds
1. In a small saucepan, mix chickpea flour with some milk to form paste.
2. Whisk in the rest of milk, and cook on medium heat until significantly thickened and pudding-like, stirring constantly. Let cool until just warm to touch.
3. In a large bowl, stir chickpea custard with yeast and maple syrup or silan. Allow the yeast mixture to rest for a bit. The yeast may start to bubble slightly (which is a good thing).
4. Add in salt and oil, and then begin to add flour. I usually start with about 4 cups, then knead it in to see how sticky dough still is. Add more flour if necessary, a little at a time, until dough is no longer sticky.
5. Knead about 10 minutes, until dough is smooth and elastic, and bounces back when lightly pressed.
6. Place the dough in a clean, oiled bowl. Cover with a bit of plastic and a towel and place in the fridge to rise overnight.
7. In the morning, punch down dough, then preheat the oven to 350°F (about 175°C). Shape dough according to your preference. For a round loaf, roll dough into one long rope. Tie rope into a regular knot, tucking one end underneath the loaf, while letting the other stick out just a bit.
8. Let rise in a warm place until almost doubled in size.
9. Brush with the nondairy milk mixture, then sprinkle topping over evenly.
10. Bake on a large cookie sheet (for round loaf) for about 30 minutes. If after that time the top is browning too quickly, cover with a piece of foil and bake for about another 30 minutes. When done, a knife inserted into the center (do it between coils, not in the exact center of the rope) should come back clean, and will slide in easily. You can alternatively check that it sounds hollow when tapped on the bottom. If braiding the loaf, it will probably only need to bake for about 30 minutes.