November 15th, 2009

Challah (lactose free)

challah laktosefrei (2)Wenn I bake a sweet Zopf for breakfast on sunday, I use normally milk in the dough. But these weekend I needed a dairy free bread, so I had to modify my recipe. I use these Challah recipe and replace milk and butter with water and oil and increase the amount of egg while I degrease the sugar amount.

The dough was soft but very easy to work with, so making a six stranded braid was easy. Braiding a six strand gets easier every time I do it. I still have to murmur the direction to me (second one left to the far right, left to the middle …) but I am getting faster.

The resulting bread has a slight sweet taste, a soft crust and a fluffy crumb. If I did not bake it by my own it would be very difficult to convince me, that it is dairy free! I think these recipe is a keeper.


Pâte fermentée:

  • 160 g flour (Type 550)
  • 90 g water
  • 1g fresh yeast
  • 2g salt


  • 500 g flour (Type 550)
  • 110 g water
  • 5 g fresh yeast
    10 g salt
  • der whole pâte fermente
  • 150 g egg
  • 80g Sunflower seed oil
  • 60 g sugar


  • 1 egg, lightly beaten

Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Dissolve the yeast in water, then knead in the kitchen machine with eggs, oil, salt, flour and Pâte fermentée for 5 min at slow speed.

The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min.

Proof for one hour.

Divide the dough into six strands of 50 cm length and braid it.

Proof for 1 hours.

After proofing brush it with egg, then bake at 180°C for about 35 min with steam.


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16 Responses t_on Challah (lactose free)

  1. Ellen May 16th, 2017

    Hallo Stefanie, hast du das Rezept auch schon mal mit Olivenöl gebacken? Müsste ja gut zu Challah passen.
    Liebe Grüße,

    1. Stefanie May 16th, 2017

      @Ellen: Bei diesem Rezept habe ich es noch nicht ausprobiert, insgesamt finde ich Olivenöl in süßem Gebäck aber lecker, wie z.B. hier. Der Geschmack ist aber natürlich sehr viel prägnanter als mit einem geschmacksneutralem Öl.

  2. Annika March 23rd, 2015

    Meinst du es gibt irgendeinen sinvollen Ersatz für die Eier? Gluten vielleicht? Ich würde das Rezept gerne für eine Freundin backen, die sich vegan ernährt…

    1. Stefanie March 23rd, 2015

      @Annika: Ich würde die Eier einfach mit Wasser ersetzen. Das Volumen wird evtl. etwas geringer ausfallen, aber grundsätzlich funktioniert das Rezept auch ganz ohne Ei.

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  8. Stefanie November 26th, 2009

    @ all: Thank you.
    @ Mimi: The oven spring was phenomenal!
    @ Noel: The more Challahs I bake, the easier braiding becomes. Its really a matter of practising.

  9. Noel November 21st, 2009

    Looks great! Seeing that, I realize how much I need to work on my braiding, made challah this week and last and nowhere near as nice looking as that!

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