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Cheryl's Vegan Matcha Challah

Cheryl’s Vegan Matcha Challah

  • Author: Cheryl Holbert
  • Prep Time: 45 minutes + 2.5 hours rising time
  • Cook Time: 20-25 minutes
  • Total Time: 50 minute
  • Yield: two 1lb loaves 1x



For the dough

700g organic bread flour

375ml water

100g cold-pressed oil (light such as canola or safflower)

3 heaped tablespoons organic green matcha powder

2 tablespoons organic cane sugar

15g sea salt

7g yeast

For the glaze

2 tablespoons pure maple syrup

1 tablespoon water


  1. Combine the water and yeast with 200g of the flour and set aside. 

  2. After about 15-20 minutes, the mixture will begin to swell. At this point, beat in the matcha powder, sugar and oil.

  3. Next, add the remaining 500g flour along with the salt. Combine to make a a very rough, messy looking mix.

  4. Knead the dough for 5-10 minutes by hand or or 2-4 minutes in a stand mixer on medium speed. While kneading, adjust the consistency as needed by adding more flour or water one tablespoon at a time, until it is firm but pliable.

  5. Transfer the dough to a large mixing bowl and cover with a damp towel. Leave to rise for one hour. 

  6. Knead the dough briefly to deflate it, and divide into equal pieces to form strands. Let the pre-shaped pieces rest for 30 minutes. 

  7. Roll the rested ropes/strands, and braid them together into your desired design. 

  8. Leave the braided dough to rise for up to one more hour on a parchment-lined baking sheet. When ready, lightly pressing the dough with a fingertip will leave a soft indentation.

  9. Combine the maple syrup and 1 tbsp water to make a glaze. Brush carefully over proofed loaf.

  10. Bake at 375 F / 190 C for 22 minutes, turning the pan around halfway through to ensure even baking. When it is lightly browned all over, remove from the oven.

  11. Leave to cool for 5 minutes in the pan before moving to a cooling rack for a further 30 minutes, if you can wait that long.

Keywords: challah, matcha, vegan, bread

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