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Black Detox Vegan Challah Bread with olive oil

Make this detox vegan Challah bread even if you don’t have activated charcoal! It has olive oil, it’s healthy, easy, and delicious!
Course Bread, Breakfast, Snack
Cuisine Healthy, Mediterranean, vegan
Keyword black, Bread, challah, detox, olive oil
Prep Time 4 hours
Cook Time 40 minutes
Total Time 4 hours 40 minutes
Servings 1 large Challah
Author The Hungry Bites

Ingredients

  • 2 cups (250 grams) whole wheat flour
  • 2 1/4 cups (320 grams) bread flour (you may need 2-3 tablespoons more)
  • 1 envelope (1 tablespoon) active dry yeast
  • 1 cup (250 grams) water, warm but not hot
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ginger
  • 1 tablespoon activated charcoal
  • 3/4 teaspoon fine sea salt
  • 1/2 cup (100 grams) e.v. olive oil
  • 1 teaspoon vanilla
  • 1/2 cup maple syrup (or honey for non-vegans)

  • For the glaze:
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon water
  • 1 teaspoon olive oil
  • Some sliced almonds for decoration, optional

Instructions

  1. Mix 1 cup of the flour and the dry yeast in the bowl of your stand mixer, add the water (it should be the temperature of your body) and stir well. Let it sit for 5 minutes for the yeast to activate.
  2. In another bowl combine the remaining flours, the spices, the activated charcoal and the salt.

    Add them to the bowl of your mixer following by the olive oil, maple syrup, and the vanilla and knead with the hook attachment for at least 15 minutes. The dough should be elastic and slightly sticky. If it’s too soft, add some more flour, 1 tablespoon at a time.

  3. Cover the bowl with a towel and let it rise in a warm place until double in volume (1-2 hours).

    Knead again for 5 minutes, transfer the dough to your work surface and cut it into three equal pieces.

  4. Roll each piece into a braid and form the bread. Transfer to a baking pan lined with baking paper and let it rise in a warm place until almost double in volume (about 1-2 hours).

  5. Preheat your oven to 350°F (175°C).
  6. Transfer the ingredients for the glaze in a small glass and mix well with a fork. Brush the challah with the glaze and sprinkle with the sliced almonds. Bake for 35 – 40 minutes. Transfer to a rack to cool.

  7. Eat!

Recipe Notes

You can cut the dough into 6 equal pieces and make 2 smaller loaves. In this case, you’ll bake them for about 30 minutes.