1cup(2.5 dl) water, warmed to about 98° Fahrenheit (37° Celsius)
¼cupJust eggs OR 1 tbsp flax seeds mixed with 3 tbsp water
3tbspvegan butterroom temperature plus extra for brushing the loaf
~3cups(7 dl) all-purpose flour
Black sesame seeds for sprinkling on loaf
Add the yeast, water and sugar into the bowl of a stand mixer, let sit until the yeast starts to bubble, about 5 minutes (make sure water isn’t too warm or the yeast will die).
Add in the just or flax eggs and combine well. With the dough hook attached, start on slow ad add in the salt and all purpose flour. Increase to medium speed and knead for about 6 minutes until you have a fairly smooth dough that releases from the sides of the bowl.
Let dough rest under a clean towel in a warm spot until doubled in size, about 1 hour.
Meanwhile grease a baking sheet or dress it with parchment.
Punch out the dough, divide it into three equal pieces. Roll them out into links the size of your baking sheet Start braiding them together and carefully place on the prepared baking sheet. Cover with a towel and let rise again until doubled in size, another 30-45 minutes.
Brush the top of the loaf with melted butter and sprinkle on black sesame seeds.
Bake in the middle of the oven at 440° Fahrenheit (220° Celsius) for about 15-20 minutes, depending on your oven, until golden on top.