Olive Rosemary Vegan Challah
A delicious vegan and light challah with earthy flavors of rosemary and olive.
Ingredients
- 1 package instant yeast
- 2 tbsp sugar
- 1 cup lukewarm water, divided
- 1/3 cup olive oil
- 2 tbsp tahini
- 2 tsp rosemary
- 1 cup whole wheat flour
- 2-3 cups all purpose flour
- 1 tsp sea salt
- 4 cloves garlic, chopped
- 2 cup pitted olives, halved
- 1/4 cup walnuts, finely chopped
- Olive oil and sea salt, to garnish
Instructions
- Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. **if the yeast does not bloom, you may need to get fresher yeast**
- Add remaining water, sugar, olive oil, tahini and rosemary, mixing on low to combine. Replace the paddle for the dough hook
- Add flour and salt, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed.
- Add the chopped garlic, olives, and walnuts, mixing to combine.
- Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350F. Line a baking tray with parchment paper.
- Divide dough into 4 even pieces and braid.
- Cover, and let rise for 20 minutes.
- Drizzle with olive oil and sea salt.
- Bake for 40-45 minutes, turning halfway through.
- Enjoy!