• In a mixer bowl with a kneading hook put yeast flour sugar and water and mix until the dough is combined on medium speed.
• Add salt and continue at the same speed.
• Add the oil and transfer to a high speed until you get a dough with a smooth and slightly sticky texture.
• Stop the mixing and let the dough rise inside the bowl for an hour and a half, cover with a lid or a kitchen towel.
• Once the dough has doubled in size you should get about 900 grams of dough. Divide the dough into 3 pieces of about 300 grams each, or into 6 pieces of about 150 grams each depending on the desired braiding.
• Knead each piece into a ball shape.
• Roll each ball of dough into a strip about 40 cm long.
• Tighten the edge strips to each other to braid, either from 6 strןps or from 3 strןps.
• Shape the desired braid and leave to rise for about 30-40 minutes on a baking tray with baking paper and cover with a kitchen towel.

For the Vegan Egg Wash

• Mix 2 tablespoons of soy milk or hazelnut milk with a teaspoon of maple syrup in a small mixing cup.
• Brush the challah on all sides with the milk and maple mixture.

Baking

• Before baking, you can sprinkle different types of seeds and grains to choose from, sesame poppy seeds, oats, fennel and more.
• Preheat oven to 200 ° C and bake for 20 to 30 minutes.