Vegan Challah Corn Raisin Bread
- 1/4 cup unbleached white flour
- 100 ml water
- 1/2 cup almond milk
- 1 cup unbleached white flour 350 g
- 1.5 cup arepa flour
- 0.5 cup semolina
- 2 tbs sugar
- 2 tbsp avocado oil
- 2.5 tsp dry yeast
- 1 tsp salt
- 1 tsp flax seed milled
- 1/4 tsp guar gum
- 1/4 tsp soy lecithin
- 2 tbsp raisins
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Make the water roux according to our recipe and put aside to cool it down
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warm the water to lukewarm temperature (not hot!!) then add the yeast and 1 tsp of the sugar, stir and set aside while you prepare the dough mixture.
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In a bowl of your food processor or bread machine (use dough making program) combine the flour, sugar, salt, flax seed powder, guar gum and soy lecithin, water roux and water-yeast mixture. Knead at low speed for 10 minutes to a soft, sticky dough
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Continue kneading while you are gradually adding the oil and then increase the speed and continue beating the dough for 10 minutes until it becomes a smooth elastic dough.
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Let it proof for 40 minutes until the dough doubles in size.
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Take the dough out and cut into three equal pieces. Then cover it and let it rest for 15 minutes
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take each piece and roll to a long 1-inch thick string.
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Braid the pieces together to form one loaf and place it into a silicon
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Cover and proof for another 40 min to let the dough rise.
Preheat the oven to 350F
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Bake for 30-35 minutes until golden brown *
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Remove from pan and put on a cooling rack.
The bread should be firm to touch and sound hollow when you tap it.
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