Vegan challah

Ingredients:
4 cups all-purpose flour
2 1/4 tsp active dry yeast
1 cup warm water
1/4 cup sugar
1/4 cup vegetable oil
1 tsp salt
1 tbsp ground flaxseed mixed with 3 tbsp water (acts as an egg substitute)
Sesame seeds or poppy seeds (optional, for topping)
Instructions:
In a small bowl, mix together the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, vegetable oil, and flaxseed mixture.
Mix the ingredients together until a dough forms. If the dough is too dry, you can add a little more warm water, 1 tablespoon at a time. If it’s too wet, you can add a little more flour.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
Once the dough has risen, punch it down to release the air bubbles and divide it into three equal portions.
Roll each portion into a long rope, about 16-18 inches long.
Place the ropes side by side and pinch them together at one end. Braid the ropes together, pinching the other end together when you reach the bottom.
Place the braided challah on a baking sheet lined with parchment paper, cover it with a clean kitchen towel, and let it rise for another 30-45 minutes.
Preheat your oven to 375°F (190°C).
Once the challah has risen again, brush the top with a little water and sprinkle sesame seeds or poppy seeds on top if desired.
Bake the challah in the preheated oven for 25-30 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.