VEGAN White Spelt and Oat Bran Challah Recipe

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I change up my challah recipe sometimes, and this is our White Spelt Vegan version! It's been a hit with my family. If you make it, I'd love to hear your feedback!

White Spelt and Oat Bran Vegan Challah

1 kilo white spelt flour, sifted
2/3 cup oat bran  
1 T. salt  
1/2 cup sugar
2 tsp dry yeast
1/3 cup oil + a little more for oiling the bowl (use the oil you like for baking - I use sunflower oil)

3 1/4 cups warm water*

 *I find that the amount of water needed varies a lot - it depends on the temperature and humidity in my kitchen on a particular day, and different batches of flour behave differently

(Take challah without a bracha for this quantity)

Directions:

1. Mix together dry ingredients (flour, oat bran, salt, sugar, and yeast)
2. Make a well in the center of the dry ingredients and add liquid ingredients. Mix well. Then knead well till you have a nice ball of dough that isn't too sticky to work with.
3. Drizzle about 1-2 teaspoons of oil into the bowl and flip the ball of dough over a couple of times, so it's coated lightly in oil. Cover and allow to rise till doubled. On warm days, this can take about 1 hour.  In the winter I set it up in the morning and forget about it until noon or so.
4. Punch down. Shape your challot. Allow to rise for about 1/2 an hour. (I usually make 3 challot out of this size batch, but it's easily doubled)

5. PREHEAT YOUR OVEN TO 220 C/425 F

6. Optional: brush the tops with a sugar-water mixture or oat "milk"
7. Bake for about 25-30 min at 220C (425 F) until golden.
Allow to cool before you devour them. Lately everyone likes them best when I remember to take them out of the oven at 24-25 minutes so they're just-so-slightly underbaked.

Shabbat Shalom!