In a small cup, Warm 2 tbsp water in microwave for 10-15 seconds. Add 1 1/2 tsp sugar and the entire qty of Active Dry Yeast and mix well and set aside for yeast to activate and fluff up.

In another large bowl, sieve together Whole Wheat Flour, All Purpose Flour (or Maida), Salt and remaining sugar. 

Add the activated yeast, Milk and Aquafaba into the flour bowl and knead the bread dough. After all the flour has been assimilated in the dough, add the oil and knead it well. It should take approximately 10-12 minutes.

To test if the gluten in the dough has formed fully, take a small portion and stretch it with hands such that it does not tear and check if light passes through it. This is called a Window Pane test to check if the dough is ready. If the dough is not stretchy enough without tearing itself....knead for another 3-5 minutes

Oil the bowl and also add some oil to the top surface of the dough. Place the dough in the oiled bowl and cover it with a cling wrap. Keep the dough in a warm place and allow it to proof until it doubles in size. It should take around 30-45 minutes depending upon how warm is your climate.

After the first proofing, take the dough out on your kitchen surface and punch it down lightly to release the excess air. 

Divide the dough into 4 equal portions and roll them out into 12 inch strands of equal thickness. Now braid the 4 strands as per the video i have linked in the blog. Make sure that the ends are pinched and sealed together. 

Once your Challah Bread is braided...you can shape it in a form of a circle or place it in a loaf tin lined with parchment paper. Keep the shaped dough aside for 2nd proofing. It should take approximately 20-30  minutes for the 2 proof.

Pre heat the oven at 180 Degrees Celsius for 10-15 minutes

After the dough is proofed for 2nd time, brush the top with a mix of 1 tsp honey and 1 tbsp water and add the White sesame seeds and Black Sesame seeds.

Bake the Eggless Sesame Challah Bread for 30-35 minutes at 180 degrees Celsius until the top is golden brown in color and a hollow sound comes when tapped on the center. 

Take the bread out of the oven and brush some oil and let it cool completely. Slice the bread after cooled down and store in an airtight container for up to a week in the refrigerator.